Rice food

Curried Walnut Rice Salad 

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Ingredients

1 3/4 cups brown rice, cooked and cooled

1 medium cucumber, diced

1/2 cup chopped onion 

1 large carrot, shredded 

1 tablespoon minced fresh parsley 

3 tablespoons fat-free mayonnaise 

2 tablespoons canola oil 

1 tablespoon lemon juice 

2 teaspoons honey 

1 teaspoon curry powder 

2 garlic cloves, minced 

1 teaspoon salt 

1/4 teaspoon pepper 

1/2 cup chopped walnuts, toasted 

4 medium tomatoes, cut into wedges 

Directions

In a large bowl, combine the first five ingredients. In another bowl, whisk mayonnaise, oil, lemon juice, honey, curry powder, garlic, salt, and pepper; stir into rice mixture. Just before serving, stir in nuts. Garnish with tomatoes. 

Rice and Hot Dogs Soup 

Ingredients

1 tablespoon vegetable oil 

1 onion, chopped 

1 1/2 cups uncooked white rice

8 servings  hot dogs, sliced thick

1 (6 ounce) can tomato paste water to cover 

1 tablespoon paprika 

2 1/2 tablespoons chicken bouillon granules

1 teaspoon ground turmeric 

1/2 teaspoon ground cumin 

1 tablespoon dried parsley salt and pepper to taste 

Directions

Heat the oil in a large pot over medium heat. Add the onion and saute for 5 minutes. Add the rice and saute for 1 more minute, or until onion is tender. Add the hot dogs and the tomato paste OR diced tomatoes. Cover mixture completely with water. Stir in the paprika, chicken bouillon granules, turmeric, cumin and parsley and season with salt and pepper to taste. Continue to cook over medium heat for 20 minutes, or until rice is completely cooked. 

Brown Rice Salad 

Ingredients

1 2/3 cups uncooked brown rice 

2 1/2 cups water 

1 cup low fat sour cream

1 tablespoon red wine vinegar

1 tablespoon fresh lime juice

2 teaspoons honey

1/2 teaspoon ground cumin

1/4 teaspoon chili powder 

1/4 teaspoon salt

1/8 teaspoon black pepper

2 slices bacon

1 cup diced red bell pepper 

1 cup chopped green onions 

1/2 cup frozen green peas, thawed 

1/4 cup toasted almond slices 

2 tablespoons chopped cilantro 

Directions

Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.  

In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use. 

Place bacon in a skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. 

In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving. 

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Green Rice III 

Ingredients

2 tablespoons olive oil 

2 bunches green onions, sliced, white parts and tops separated 

2 jalapeno peppers, seeded and minced 

2 tablespoons sherry 

2 cups uncooked long-grain rice salt to taste 

1 teaspoon black pepper 

2 cups chicken broth 

1 1/2 cups water 

1/2 cup minced cilantro 

1/2 cup minced parsley 

Directions

Heat olive oil in a large skillet over medium heat.  Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown. 

Stir in the sherry, rice, salt, and pepper.  Pour in the broth and water; bring to a boil.  Cover, reduce heat to low and cook until rice is tender and liquid is absorbed, about 20 minutes. 

Fluff with a fork and stir in cilantro, parsley, and tops of green onions.  Transfer to a warm serving dish and serve immediately. 

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