Best Rice Salad With Raisins And Scallions Recipes

Farro Salad with Fennel, Golden Raisins, and Radicchio image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 10

3 tablespoons fresh lemon juice
1 teaspoon honey
2 tablespoons minced shallot
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1/3 cup golden raisins
1 head fennel, thinly sliced lengthwise, plus 1/3 cup fennel fronds
1 cup farro
1/2 cup fresh mint leaves, finely chopped
1/2 head radicchio, cored and coarsely chopped

Steps:

In a bowl, whisk together lemon juice, honey, shallot, 1/2 teaspoon salt, 1/4 teaspoon pepper, and oil. Add raisins and sliced fennel; toss to coat.
In a medium saucepan, cover farro with 4 inches water and bring to a boil; season with salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain and let cool completely.
Add farro to bowl with mint, radicchio, and fennel fronds. Season with additional salt, if desired. Serve.

Nutrition Facts : Calories 269 g, Fat 10 g, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 121 g

Louisville Rice Salad image

Provided by Diana S.

Time 2h10m

Yield 6

Number Of Ingredients 16

1 cup uncooked white rice
2 cups water
½ cup vegetable oil
¼ cup lemon juice
¼ cup wine vinegar
1 teaspoon white sugar
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
½ teaspoon salt
½ cup toasted slivered almonds
½ cup raisins
½ cup mandarin orange segments, drained and coarsely chopped
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green bell pepper
½ cup green peas

Steps:

Bring 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 and the liquid has been absorbed, 20 to 25 minutes.
Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.
Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.
Pour dressing over the cooled rice and stir to combine.
Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.
Cover salad and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 44.2 g, Fat 23.1 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 3.3 g, Sodium 224.5 mg, Sugar 12 g

Wild Rice with Pecans, Raisins, and Orange Essence image

Yield Makes 4 to 6 servings

Number Of Ingredients 10

3 cups water
1/2 cup long-grain wild rice
1/2 cup long-grain white rice
1 cup pecans, toasted and coarsely chopped
1 cup golden raisins
4 green onions (white and light green parts only), thinly sliced on a diagonal
1/4 cup (loosely packed) fresh mint leaves, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Zest and juice of 1 large orange

Steps:

In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.
Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.
Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.
In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.
DO AHEAD
The RICE SALAD can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.