Best Rice Salad With Raisins And Scallions Recipes

RICE SALAD WITH RAISINS AND SCALLIONS

Rice Salad with Raisins and Scallions image

This salad is great for a picnic, or it can be served as a side for lunch or dinner.

Provided by Martha Stewart

Time 1h30m

Number Of Ingredients 7

Ingredients

1 cup long-grain white rice
1/3 cup golden raisins
1 tablespoon olive oil
3 tablespoons freshly squeezed lemon juice
1 small head radicchio, or red Belgian endive, thinly sliced crosswise
2 scallions, thinly sliced on the diagonal
Coarse salt and ground pepper

Steps:

Cook rice according to package instructions.
Add raisins and oil to rice (while still hot); fluff with a fork. Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.
With a fork, mix in lemon juice, radicchio, and scallions; season with salt and pepper. Serve.

WILD RICE SALAD WITH RAISINS

Wild Rice Salad With Raisins image

A rice salad that is an absolute must with left over turkey at Christmas.. this started out as a delia recipe but got edited along the way. In answer to Kumquat's review, you have to ground or mince the garlic up if you can't pound it up in a pestle and mortar.

Provided by Tulip-Fairy

Categories Salad Dressings

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

12 fluid ounces long grain and wild rice blend (supermarket brand)
2 ounces raisins
1 tablespoon peanut oil
2 ounces walnuts
3 medium ripe tomatoes, chopped into small pieces
3 inches piece cucumbers, diced
1 small red pepper, diced
1 red skinned dessert apple, chopped
3 spring onions, finely chopped (even the green bit!)
1 garlic clove
1 teaspoon mustard powder
3 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
1 teaspoon sea salt
black pepper

Steps:

Preheat oven to gas 4 / 350°F / 180°C.
Cook the rice as per packet instruction. When cooked but still warm mix with 3-4 tbsp of the dressing, toss the rice around in the dressing and then leave to cool completely.
Make the dressing: Pound the garlic with the salt into a creamy paste.
Next work in the mustard powder.
Whisk in the vinegar and olive oil.
Season with plenty of black pepper.
Now toast the walnuts, spread them out on a baking tray and place them in the oven for 8 minutes. (Put a timer on, they burn easily).
Mix rice with cucumber, tomatoes, diced pepper, apple, raisins, spring onions and walnuts.
Drizzle with the remaining dressing and mix again so that everything is throughly combined and coated in dressing.

Nutrition Facts : Calories 133, Fat 11.2, SaturatedFat 1.4, Sodium 197.2, Carbohydrate 8.6, Fiber 1.5, Sugar 5.7, Protein 1.4

COLD RICE SALAD

Cold Rice Salad image

Either you like it or hate, it but at least try it! Serve with fruit and rolls.

Provided by Colleen

Categories Salad Grains Rice Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 13

Ingredients

2 cups water
1 cup uncooked white rice
3 eggs
1 tablespoon olive oil
2 boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
¼ teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

Steps:

Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

Nutrition Facts : Calories 300 calories, Carbohydrate 30.2 g, Cholesterol 105.3 mg, Fat 11.1 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 2.1 g, Sodium 447.9 mg, Sugar 3 g