Quick cold rice salad recipes please!!?

Rice Salad





1/3 cup plain low-fat yogurt


1 tablespoon raisins


1 tablespoon minced onion


1 teaspoon curry powder


1/8 teaspoon salt


1/8 teaspoon black pepper


1/8 teaspoon ground turmeric


2 teaspoons cider vinegar


1 cup white rice, cooked and cooled


1/4 cup coarsely chopped green bell pepper


1/4 cup coarsely chopped red bell pepper


Lettuce leaves, for serving


In a medium bowl, blend the yogurt, raisins, onion, curry powder, salt, pepper, turmeric, and vinegar. Stir in the cold rice and bell peppers. Refrigerate. Serve on a bed of lettuce leaves.





good luck -- we are Professional rice, pasta and salad chefs! No lie come to Perry's Pastas!Quick cold rice salad recipes please!!?
Chicken and rice salad





Serves 2











Preparation time less than 30 mins





Cooking time 10 to 30 mins




















This simple rice salad can be eaten warm or cold - serve it with a tomato and basil salad and some crusty bread for a healthy meal.


Ingredients


200g/7oz white rice


5 tbsp oil


pinch of nutmeg


lemon juice or white wine vinegar


225g/8oz cold cooked chicken, cut into strips


85-110g/3-4oz mushrooms, sliced


freshly ground black pepper











Method


1. Cook the rice according to the packet instructions. Drain the rice - and while it is warm dress it with the oil, nutmeg and plenty of fresh ground black pepper. Add the lemon juice or white wine vinegar.


2. Stir the cooked chicken and sliced mushrooms into the rice. Serve the salad straight away or chill in the fridge and serve cold.Quick cold rice salad recipes please!!?
go to www.allrecipes.com and search for it.they have recipes for everything
Can of peas and a tin of tuna.
2 ladles of Basmati Rice


1 small Onion, finely chopped


1 tbsp Olive Oil


2 tsp powdered Chicken Stock


3 ladles Boiling Water


Handful Roasted Pine Nuts or Peanuts


2 Sticks of Celery


4 Spring Onions


8 Cherry Tomatoes


陆 a Red Pepper


Small Can of Sweet Corn


3 inch Piece of Cucumber


French Dressing





Place rice in a bowl and cover with warm water and leave to soak for 5 minutes. Drain in a sieve and wash under running water until it runs clear. This removes all the starch so that the rice doesn鈥檛 become sticky.





Place oil and onions in a microwavable bowl, and microwave for 2 minutes. Add the rice and stir well, microwave for a further 3 minutes. Add Boiling water and chicken stock. Stir well, then microwave for 5 minutes, stir well and microwave for a further 5 minutes. Check to see if all the water has been absorbed by the rice. If not stir well and microwave for 2 minutes鈥? This can be continued until all the water has gone. When the rice is cooked add the French dressing, mix well and leave to cool.





Mean while chop all the vegetables into small pieces. When the rice is cold mix in the vegetables and pine nuts.
go to www.foodnetwork.com and they have all kinds
Peaches and Cream Rice Salad





1 pk Uncle Ben's Brand Chicken


-Flavor Rice Pilaf


2 qt Water


5 c Diced Peaches, drained


4 c Whipped topping


2 c Shredded coconut





1. Cook rice accoding to package directions. 2. Allow rice to cool. 3. Fold


in diced peaches, whipped topping and coconut. 4. Refrigerate until ready


for serving














Million Dollar Rice Salad





1 pk (8-oz) cream cheese;


-softened


2 tb Sugar


1 tb Mayonnaise


2 c Cooked rice


12 Maraschino cherries; halved


1 cn (20-oz) crushed pineapple;


-drained


1 pk (10-oz) miniature


-marshmallows


1/2 pt Whipping cream; whipped


1 c Chopped pecans





Combine cheese, sugar %26amp; mayonnaise. Blend


until smooth. Add rice, cherries, pineapple %26amp; marshmallows, mixing well.


Fold in whipped cream %26amp; pecans. Chill until set.
this is my mamas recipe.1 pkg. Rice a Roni fried rice with almonds


1 can sliced water chestnuts


1 c. black olives, halved


1 jar marinated artichoke hearts, chopped


3 green onions, chopped


1 bell pepper, seeded %26amp; diced


1/3 c. mayonnaise


4 oz. almonds, sliced (optional for topping)





Prepare packaged rice as directed. Cool in refrigerator. Drain water chestnuts and olives, but add juice of artichokes to rice to moisten. Blanch and toast extra almonds to taste. Add with all other ingredients to rice mixture and toss lightly. Let stand 2 hours before serving. Serves 8.
8oz Cooked rice - cold


sm. tin Mandarin Oranges - drained


Small hand full salted peanuts


1tbl. Mayonnaise


1tbl. Natural Yogurt


Clipped chives





Mix together
Here's a few I found on Allrecipes.com. They had pretty good ratings.





Rice Salad





INGREDIENTS


2 cups water


1 cup white rice


6 eggs


1 (10 ounce) package frozen peas, thawed


1 cup chopped celery


1/4 cup chopped onion


1 (4 ounce) jar diced pimento


1 cup mayonnaise


1 teaspoon prepared mustard


1 tablespoon lemon juice


1/4 cup sweet pickle relish


1 (9 ounce) can solid white tuna packed in water, drained


1/4 teaspoon dried dill weed


1 teaspoon salt


1/8 teaspoon pepper








DIRECTIONS


In a saucepan bring water to a boil. 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 to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.


Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.





Tracy's Tomato and Artichoke Rice Salad


INGREDIENTS


1 (6 ounce) jar marinated artichoke hearts, liquid reserved


2 tablespoons lemon juice


1 teaspoon finely chopped garlic


1/2 teaspoon salt


1/2 teaspoon ground black pepper


3 cups chilled cooked long-grain white rice


3 large tomatoes, seeded and diced


1 cup finely chopped red onion


1 (6 ounce) can pitted whole black olives, drained





DIRECTIONS


In a large bowl, mix the reserved artichoke marinade, lemon juice, garlic, salt, and pepper. Gently mix the artichoke hearts, rice, tomatoes, onion, and olives into the bowl. Cover, and refrigerate until serving.





Chicken Rice Salad


INGREDIENTS


5 cups cubed cooked chicken


3 cups cooked rice


1 1/2 cups diced green pepper


1 1/2 cups sliced celery


1 (20 ounce) can pineapple tidbits, drained


3/4 cup mayonnaise


4 teaspoons orange juice


2 teaspoons vinegar


1 teaspoon salt


1/2 teaspoon ground ginger


1/4 teaspoon garlic salt


1 (15 ounce) can mandarin oranges, drained


1 cup slivered almonds, toasted











DIRECTIONS


In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds.
rice, green peas or french peas, slightly cooked carrots, kidney beans, and cabbage, toss in chopped egg whites and oilive oil, u have a winner!!