Versatile Rice Salads
Versatile Rice Salads
Add interest to your menu with grain-based salads. They can double as a meal or a side dish and complement a variety of foods.
Rice is one of the most popular grains to use. With its nutty flavor and delightful aroma, American-grown RiceSelect Texmati Rice complements most ingredients you have on hand to create your own special dish.
For example, mix cooked rice with marinated, dried tomatoes and green onion; drizzle with Caesar dressing, feta cheese and olives for an Athenian salad.
Or try a slightly sweet blend of rice, apples and dried cranberries in a yogurt dressing topped with toasted chopped nuts.
Rice salads can be eaten warm or chilled, depending on what you add. Since the flavor gets better with time, consider making it in advance and chill for a quick-to-serve meal.
Try this refreshing idea:
Orange Mint Rice
3 cups cooked RiceSelect Texmati Rice
⅓ cup golden raisins
⅓ cup chopped fresh mint leaves
½ cup chopped walnuts
Salt and pepper to taste
Peel and segment two oranges; set aside. Squeeze juice from remaining orange; set aside. In a large bowl, combine rice, orange segments, raisins, mint and walnuts. Add orange juice; toss well. Salt and pepper to taste.
Yield: 6 servings
You can find more recipes and tips to bring worlds of flavor to your table at www.riceselect.com.
+ Top Story
sweetgreen, the much-loved, organic, farm-to-table salad shops founded in Washington, D.C., will open its third Philadelphia store in Center City in Spring 2014. Located at 924 Walnut Street, the new sweetgreen is just down the street from the Thomas Jefferson University and Pennsylvania Hospitals.
With the return of cool autumn weather, our thoughts turn to warm, comforting foods. But cold-weather cooking needn’t be dull. This year, take your menu cues from restaurant and cooking trends to create fun fall foods your entire family will enjoy.
Whether you’re a trained chef or simply enjoy cooking at home, there’s always a certain amount of trepidation at the thought of having guests for dinner. Do you go out on a culinary limb and serve something impressively daring, or do you play it safe with a tried and true menu?