Best Rachels Fruity Rice Salad Recipes

FRUIT AND RICE SALAD

Fruit and Rice Salad image

This cool refreshing salad is perfect to serve on hot summer days. Rice blends with peaches, grapes, celery, raisins, pecans and a dressing that's just lightly sweet. It's a pretty dish to take to any table. -Gitta Hoffman, Mesa, Arizona

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 ounces cream cheese, softened
1/2 cup plain yogurt
1/4 cup honey
2 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups cooked long grain rice, cooled
3 fresh peaches or nectarines, pitted and chopped or 1-1/2 cups frozen sliced peaches, thawed and chopped
1 cup halved green grapes
1/2 cup sliced celery
1/2 cup raisins
1/2 cup chopped pecans

Steps:

In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.

Nutrition Facts : Calories 321 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.

CREAMY RICE-FRUIT SALAD

Creamy Rice-Fruit Salad image

Looking for a delicious salad recipe? Then check out this creamy wild rice and fruit salad that's made using 4 types of fruits.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

2/3 cup uncooked wild rice
1 2/3 cups water
1 container (8 oz) lemon or orange low-fat yogurt
1 tablespoon honey
1 cup fresh strawberries, cut in half
1/2 cup seedless green grapes, cut in half
1 kiwifruit, peeled, cut into 1/4-inch slices, slices cut into quarters
1 medium seedless orange, cut into 1-inch pieces (1 cup)
1 teaspoon chopped fresh or 1/4 teaspoon dried mint leaves

Steps:

Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
In medium bowl, mix yogurt and honey. Add cooked wild rice and remaining ingredients; toss.

Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 11 g, TransFat 0 g

RACHEL'S FRUITY RICE SALAD

Rachel's Fruity Rice Salad image

Tasty fruity savoury rice salad. Ideal accompaniment for barbecued, grilled or baked meats & fish. My mum used to make this salad back home in Cape Town, South Africa when we had our braais (bbqs) & it was my favourite salad, crunchy & fruity but definitely savoury. yummy mummy!

Provided by nicky wagerfield

Categories Long Grain Rice

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup plain long grain rice
1 teaspoon turmeric
1/4 cup raisins
salt & pepper
1 teaspoon cayenne pepper or 1 teaspoon peri-peri
2 tablespoons chunky fruit chutney
125 g canned peaches
1 medium white onion
1 green pepper (capsicum)
1/2 cup mayonnaise (or to taste, careful not too much as will be too soggy)
1 bunch chopped fresh parsley

Steps:

PREPARATION.
Bring adequate (two cups?) amount of salted water to rolling boil, add rice, turmeric & raisins.
Stir so that turmeric mixes into rice and can be absorbed, bring rice back to boil, then turn right down to simmer covered for rest of cooking time (10 - 12 minutes?).
Once rice is cooked, rinse/drain; set aside to cool.
Finely chop both green pepper & white onion.
Chunky chop (not fine) half of the peaches from the can.
Add pepper, onion, peaches, cayenne pepper/peri peri, chutney, mayonnaise, salt & pepper to rice turning ingredients into rice gently so as not to mash rice.
Garnish with parsley.
VARIATIONS.
•Try adding 1/4 cup brown rice which would need cooking separately as it takes longer to cook. just stir into plain rice before adding other ingredients.
•Using a tablespoon of either lemon or lime juice gives this dish a nice twist, or even try using lemon or lime rind for an extra zing.