Recipes > SaladsMay 13, 2009

Colorful Rice Salad

This is the most unusual salad in my box of tricks. You can pretty much bet that when you have a covered dish gathering, this will be the only one of this kind on the table. My friends love for me to bring it to our potluck salad suppers.

Ingredients:

  • 1 cup raw rice
  • 2 1/2 cups chicken bouillon
  • Dash of salt and pepper
  • 1 cup cooked and drained green peas (fresh or frozen)
  • 4 Tbsp. French or Italian dressing
  • 1 chopped green or red bell pepper
  • Chopped ripe olives and pimento strips (you choose how much)
  • 3 Tbsp. parsley (fresh is best)
  • 2 slices chopped red onion
  • 1/4 cup of water chestnuts or nuts of your choosing

Directions:

Cook the rice and chicken bouillon until done. I put it in a pot with a lid and cook it for 20 minutes. Don't open the lid!

Combine all the ingredients and put in refrigerator until ready to serve.

By Sandy from Elon, NC

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Rice Salad

This is such a tasty, easy salad. It needs to be made the day before, which makes preparation for entertaining so easy. Nutritionally it is very high as well.

Ingredients:

  • 1 cup brown rice
  • 60 grams (2 oz.) cashews, split in half
  • 1/3 cup currants
  • 2 Tbsp. sunflower seeds
  • 1 red capsicum (pepper), diced
  • 6 shallots or spring onions (scallions), diced
  • 3 Tbsp. chopped parsley
Dressing:
  • 1/2 cup sunflower oil
  • 4 Tbsp. soya sauce
  • 2 Tbsp. lemon juice
  • crushed garlic

Directions:

Shake dressing ingredients in a jar or bottle. Cook rice as per directions on packet. Add the rest of the ingredients while rice is warm. Leave overnight in the fridge.

Servings: 8
Prep Time: 10 Minutes
Cooking Time: 40 Minutes

Source: A friend, Beris

By Heather P. from Victoria, Australia

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Shared on: 02/04/2012

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