Best Pea And Rice Salad Recipes

BASIL, SNAP PEA AND RICE SALAD WITH CREAMY YOGURT DRESSING

Steps:

• Blanch sugar snaps in boiling salted water until crisp-tender, about 4 minutes. Drain, refresh under cold running water, drain and pat dry. Place in a bowl and toss with the olive oil, the salt and pepper.
• Place the rice in a bowl and toss in the basil, lime juice, 1 teaspoon of salt and pepper.
• Place the cucumbers in a bowl and toss with the lemon juice, salt and mint.
• Place the salad greens in a large bowl and toss with the basil. Whisk together the yogurt, milk, olive oil, garlic, salt and pepper to taste. Stir in the scallions and place in a small bowl. Pass the dishes separately, letting guests build their own salads.

CHICKEN AND SNAP PEA WILD RICE SALAD

Steps:

• Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
• Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
• Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.

AUNT JANICE'S SPICY BROWN RICE AND BLACKEYED PEA SALAD

Steps:

• 1. Combine peas, onion, ham and garlic in a skillet and cook, covered over low heat for 10 to 15 minutes until onions are tender. Leave covered to keep warm. 2. In a small bowl, whisk together the vinegar and peppers. Add the oil in a stream and keep whisking until the dressing emulsifies. 3. Combine the pea mixture with the dressing. Stir in the lemon juice, scallions, & salt and pepper. Allow to marinate at least one hour, stirring occasionally. 4. Cook 1 1/2 cups of brown rice according to package directions. Spoon pea mixture over rice. (Or, hollow a middle area in a shallow bowl of rice to put the pea mixture).

PEA AND RICE SALAD

Steps:

• Keep rice at room temperature while cooling. Do not refrigerate or it will clump together.
• Cut Jack cheese into short strips.
• Grate Mozzarella cheese.
• When rice is completely cooled, mix all the ingredients together.
• Use the lettuce to line the serving plate.
• Pile salad in mound.
• Serve at room temperature.
• If the weather is warm, add mayo no more then 1/2 hour ahead of serving.
• * If using frozen peas, make sure to drain the water before adding to salad.
• ** Peel the celery just like a carrot. It removes the stringy part.

MAMA BOBO'S BLACK-EYED PEA AND RICE SALAD

Steps:

• In a large pot or Dutch oven, cook black-eyed peas and rice in boiling salted water for 20 to 25 minutes or until tender. Drain; rinse with cold running water. Drain well; place in large bowl.Cook bacon in large skillet over medium high heat 8 to 10 minutes or until crisp.Remove bacon from skillet; drain on paper towels. Add onion to bacon drippings in skillet; cook over medium heat 6 to 8 minutes or until tender.Add garlic; cook an additional 1 minutes. Stir in vinegar and sugar. Cook 3 minutes or until liquid is reduced by half. Add onion mixture to black-eyed peas and rice. Stir in all remaining ingredients except bacon. Cover; refrigerate at least 4 hours or overnight.Before serving, top with bacon. Serve chilled or at room temperature.