Best Orange Rice Salad Recipes

CHINESE BLACK RICE, ORANGE, AND AVOCADO SALAD

Steps:

• In a bowl, combine the black rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle. Gently mix in the avocado. Add more salt, if needed.
• Place a lettuce cup on each plate and spoon the salad into the lettuce cups. Garnish with orange wedges, if you wish.
• Basic Chinese Black Rice
• A very high-quality Chinese black rice is distributed by Lotus Foods under the registered trademark name "Forbidden Black Rice." This rice bleeds beet­red when you rinse it and, once cooked, ends up a striking deep burgundy. It holds its shape very well and is pleasantly chewy. With a subtle sweetness and a rich taste, it's a stunning rice that has everything going for it. Put it high on your list of rices to try.
• Rinse the rice. Combine the rice, water, and salt (if using) in a heavy Dutch oven or saucepan. Over high heat, bring to a boil. Skim off any foam floating on the surface. Cover, reduce the heat, and simmer until the rice is tender, 30 to 35 minutes. Quickly drain off any excess water. Return the rice to the hot pot, cover, and let sit for 5 minutes.

MISO MARINATED SOLE TOPPED WITH JASMINE RICE WITH FRIED GINGER AND ORANGE FENNEL SALAD AND BRAISED BOK CHOY

Steps:

• In a medium sized bowl, combine all of the ingredients and stir to combine. Marinate the sole fillets in the mixture for approximately 1/2 hour. Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the sole fillets and cook the marinated sole for approximately 4 minutes per side, or until they are cooked through. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• In a medium sized saute pan, heat oil over medium-high heat. Add the sliced ginger and fry the pieces until they are browned and crispy. In a small saucepan, bring 2 cups of water to a rolling boil. Add the rice to the pot and turn down the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. Before serving, stir the fried ginger and black sesame seeds into the pot.
• Clean and slice the fennel bulb into thin strips. In a medium sized bowl, combine all of the remaining ingredients. Mix the fennel strips into the bowl with the vinaigrette and toss everything together. Set aside.
• In a large saute pan, heat ginger oil over medium-high heat. Add the cleaned stalks of bok choy into the pan and allow the stalks to simmer in the oil. Add chicken stock and soy sauce to the pan and cover the pan until the bok choy becomes tender.

RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES

Steps:

• Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
• While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
• Stir together shallot, vinegar, and lemon juice and let stand. Finely grate zest from orange and cut away remaining peel and pith. Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper. Serve warm or at room temperature.

ORANGE-TARRAGON DUCK BREAST WITH GREEN SALAD AND ASPARAGUS-ALMOND RICE

Steps:

• Rub a skillet with 1 tablespoon butter. Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn. Drain off some of the fat and discard. Mix marmalade with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat. Loosely cover pan and let the duck hang out a couple of minutes more.
• While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.
• While rice cooks, combine endive, cress and frisee in a salad bowl. Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper. Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad. Garnish with oranges.
• Serve duck breast on salad with asparagus-almond rice alongside.

INDONESIAN RICE SALAD WITH ORANGE-SESAME-CILANTRO DRESSING

Steps:

• Cook rice according to directions and place in a bowl to cool to room temperature.
• When cool, add pineapple, cashews, raisins, green onions, red and green bell peppers, celery, bean sprouts and cilantro.
• In a jar, combine dressing ingredients and shake to mix.
• If the salad is served immediately, drizzle all of the dressing over the salad.
• If salad is to be served later, use only half of dressing over salad, then at the last minute add the other half of dressing, stirring to coat.
• May be served room temperature or chilled.

ORANGE, FENNEL & WILD RICE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the carrots, oil and some seasoning on a large baking tray. Cook for 25-30 mins until tender. While the carrots cook, fill 2 large pans with salted water and bring to the boil. Add the rice to one pan and the lentils to the other. Cook following pack instructions, or until just cooked, then drain and set aside to cool.
• Zest the oranges over a large bowl. Cut away the peel and pith, then cut along each piece of membrane to remove the segments, catching any juices in the bowl. Set the segments aside. Add the ingredients for the dressing to the orange zest and juice, season and whisk.
• When the carrots have cooled a little, add to the dressing with the remaining salad ingredients, including the cooked rice, lentils and orange segments. Toss together and serve on a big platter.

CHINESE BLACK RICE ORANGE AND AVOCADO SALAD

Steps:

• In a bowl, combine the cooked rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle.
• Gently mix in the avocado. Add more salt, if needed.
• Place a lettuce cup on each plate and spoon the salad into the lettuce cups.
• Garnish with orange wedges, if desired.

PINEAPPLE ORANGE RICE WHIPPED CREAM SALAD

Steps:

• Chill a metal mixing bowl.
• Drain canned fruit,reserve the juice.
• Add orange juice and or pineapple juice to make the required 2 cups of pineapple juice and 2 cups orange juice.
• Place rice in microwave cooker,add juice.
• Microwave 10 minutes 70% power. Set aside for 10 minutes. Then microwave 10 minutes 70% power again. The rice should be cooked and soft. Do not stir. Cool.
• {If you are cooking on stovetop, heat the juices to simmer then add rice and cover, and turn the heat down low. About 20 minutes. Cool.}.
• In mixing bowl add whipping cream and beat with beaters, when it starts to get a little stiff, slowly add granulated sugar and vanilla, cardamon and anise. Whip until stiff.
• In bowl add lemon juice and add sliced bananas, toss to coat.Drain.
• In large bowl, add half of the cooked cooled rice. Break apart and add half of the.
• crushed pineapple and half of the flake coconut. Add half of the whipped cream mixture and mix well with a spoon. Then add half of the mandarin oranges,half of kiwi fruit and half of the bananas. Mix gently.
• Repeat the process with the other half of the rice and fruit and whipped cream mixture.
• Pile in glass serving bowl, sprinkle top with nutmeg if desired and serve.
• Note: You may substitute Cool Whip for the Whipped Cream but it will separate if it sits too long.

CRANBERRY ORANGE RICE SALAD

Steps:

• Prepare rice according to package directions; set aside until cool. Combine cooled rice with remaining ingredients. Let stand at least 20 minutes for flavors to blend. Serve chilled or at room temperature.

FRUITY RICE SALAD AND ORANGE VINAIGRETTE

Steps:

• Microwave rice according to package instructions; refrigerate until chilled, about 30 minutes.
• Place rice in serving bowl. Add celery, dried cranberries, pecans, green onions, and red onions. Stir in mayonnaise.
• Whisk together white balsamic vinegar, olive oil, Dijon mustard, honey, and garlic.
• Toss rice salad with vinaigrette. Season with salt and pepper. Refrigerate for at least an hour to allow flavors to blend.

ORANGE-TARRAGON DUCK BREAST WITH GREEN SALAD AND ASPARAGUS-ALMOND RICE

Steps:

• Rub a skillet with 1 tablespoon butter. Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn. Drain off some of the fat and discard. Mix marmalade with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat. Loosely cover pan and let the duck hang out a couple of minutes more. While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes. While rice cooks, combine endive, cress and frisee in a salad bowl. Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper. Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad. Garnish with oranges. Serve duck breast on salad with asparagus-almond rice alongside.

ORANGE VINAIGRETTE BROWN RICE SALAD

Steps:

• In a large saucepan combine rice and water. Cook over high heat until mixture boils. Reduce heat to low, cover and cook for 45 to 60 minutes or until rice has absorbed all liquid.
• Meanwhile, in a small bowl whisk the orange juice, oil, balsamic vinegar, honey, orange zest and salt. Pour dressing over hot cooked rice and mix well. Cover and chill until cold.
• Just before serving stir the spinach leaves, oranges and onion into the rice mixture.

ORANGE VINAIGRETTE BROWN RICE SALAD

Steps:

• In large saucepan combine rice and water.
• cook over high heat until mixture boils.
• reduce heat to low and cover and cook 45-60 mins or until rice has absorbed all liquid.
• Place in a bowl.
• Mean while, in a small bowl whisk the orange juice, oil, balsamic vinegar, honey, orange zest and salt.
• pour dressing over the hot cooked rice and mix well.
• cover and chill till cold.
• just before serving stir in the spinach leaves, oranges, and onions, into the rice mixture.

ORANGE-PISTACHIO WILD RICE SALAD RECIPE - (4.3/5)

Steps:

• Combine the brown rice, wild rice, and broth in a medium saucepan and bring to a boil. Cover, reduce the heat to a slow simmer, and cook until all water is evaporated and the rice is fully cooked, 45 to 55 minutes. Remove from the heat and let cool completely. Toast the pistachios in a small dry skillet over medium-high heat until fragrant, about 3 minutes, stirring frequently; cool. Grate the zest from the orange; measure 1 teaspoon and set aside. Cut the top and bottom off the orange. Stand it on one end and remove the rest of the peel and the woolly white pith by cutting down the orange, following its curve with your knife. then remove each orange segment from the membrane. When the rice is cool, add the orange sections, the basil, onion, pistachios, and orange zest, and mix to incorporate. To make the dressing, whisk together the vinegar, oil, orange juice, mustard, honey and salt in a small bowl. Pour over the rice mixture and toss to incorporate. this salad will keep in the refrigerator in an airtight container for a day or two. Ellie Krieger

ORANGE-PISTACHIO WILD RICE SALAD

Steps:

• Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely.
• When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.
• For the dressing:
• Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.
• Pour over rice mixture and toss to incorporate.

RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES

Steps:

• Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes.
• Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
• While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
• Stir together shallot, vinegar, and lemon juice and let stand.
• Finely grate zest from orange and cut away remaining peel and pith.
• Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper.
• Serve warm or at room temperature.

ORANGE RICE SALAD

Steps:

• Combine all ingredients; cover.
• Refrigerate several hours or until chilled.

ORANGE-WILD RICE SALAD WITH SMOKED TURKEY

Steps:

• Cook wild rice according to package directions. Transfer to a large bowl; cool completely., Add turkey, oranges, celery and cherries to cooled rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Refrigerate, covered, until cold.

ORANGE APRICOT RICE SALAD

Steps:

• Mix all ingredients for the dressing together and set aside.
• In large bowl add all the salad ingredients, except pine nuts.
• Pour dressing over rice mixture tossing to coat.
• Cover and refrigerate at least 1 hour before serving.
• Sprinkle with toasted pine nuts and serve.
• The cooking time does not include the time to prepare the rice, it is the refrigeration time needed for salad.

ORANGE RICE SALAD

Steps:

• Toss rice and oranges together in a medium bowl.
• In a small bowl, combine remaining ingredients, mixing well.
• Pour over rice mixture.
• Mix well.
• Chill. Serve cold.