Lentil & rice salad with caramelised onions recipe

0:20 Prep | 0:30 Cook | 6 Servings | Capable cooks

This vegetarian Lentil & rice salad with caramelised onions is proudly brought to you by SunRice and taste.com.au.

INGREDIENTS

1 1/2 cups (300g) SunRice brown rice & lentils
1/2 cup extra-virgin olive oil
2 brown onions, thinly sliced
1 1/2 tablespoons tahini
1 1/2 tablespoons lemon juice
1 garlic clove, crushed
6 radishes, thinly sliced
1 cup coarsely chopped flat-leaf parsley, plus extra leaves to serve
2 tablespoons pine nuts, toasted

METHOD

Cook the SunRice brown rice and lentils following packet directions. Set aside to cool completely.

Meanwhile, heat 2 tablespoons oil in a large frying pan over medium high-heat. Cook the onion, stirring, for 10 minutes. Reduce heat to medium and cook, stirring for another 5 minutes or until caramelised. Set aside on a paper towel lined plate.

Whisk the remaining oil, tahini, lemon juice, garlic and 1 1/2 tablespoons water in a large bowl until combined. Season. Add the cooled rice, radish and chopped parsley and toss to combine. Arrange on a serving plate and top with onion, pine nuts and extra parsley leaves.

Toasted brown rice salad with spiced almonds and avocado recipe

0:10 Prep | 0:25 Cook | 4 Servings | Capable cooks

This healthy brown rice salad is proudly brought to you by SunRice and taste.com.au.

Coles

INGREDIENTS

1 cup SunRice low-GI brown rice
2 teaspoons extra virgin olive oil
1 medium, ripe avocado, sliced
100g mung beans or mixed sprouts

SPICED ALMONDS

1/2 cup raw almonds
1 teaspoon honey
2 teaspoons extra virgin olive oil
1 teaspoon finely chopped rosemary
Pinch of salt
1/2 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/2 teaspoon brown sugar
Good pinch chilli powder

DRESSING

1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon honey
Salt and pepper, to taste

METHOD

For the spiced almonds, preheat oven to 160C. Grease and line two flat, rectangular baking trays and divide and spread the almonds over each tray. In a bowl, whisk together honey, olive oil, and rosemary with a fork until just combined. Divide spice mixture evenly between trays, tossing almonds to coat. Bake for 15 minutes, tossing almonds in their trays every 5 minutes during baking so that they roast evenly.

While the almonds bake, combine the salt, paprika, cinnamon, sugar and chilli powder in a large bowl. Once roasted, remove the hot almonds from the oven, and toss immediately with spice mixture to coat. Pour the almonds back onto the lined trays, spreading out into a single layer, to cool completely.

For the toasted rice, heat 1/2 tbs olive oil in a large, heavy-based frying pan over medium heat, then add the rice. Toast, stirring continuously, for 4-5 minutes until the rice smells toasted, a little like popcorn. Remove from heat, allow to cool slightly, then cook to packet instructions on the stovetop or in the microwave. Set aside to cool.

To prepare the salad, combine cooled rice, spiced almonds, mung beans or sprouts and toss to combine. Whisk dressing ingredients together with a fork until just combined, then pour over salad and toss through.

Mexican Brown Rice, Bean and Corn Salad Recipe

Mexican Brown Rice, Bean and Corn Salad

Yield: 10 servings

Ingredients

500.00 g black beans cooked
500.00 g Kidney Beans
200.00 g Corn
150.00 g Green pepper، sliced
200.00 g Cherry Tomato, halves
100.00 g Onions, chopped
250.00 g Brown rice, cooked
300.00 g Knorr Mexican Salsa
20.00 ml Knorr Lime Seasoning Powder
60.00 ml Water for lime seasoning
60.00 g Olive Oil
50.00 g Minced garlic
100.00 g Parsley, roughly chopped
10.00 g Cumin

Preparation

1. Combine the salad ingredients in a large bowl
2. Mix the dressing ingredients in a small bowl
3. Pour the dressing over the salad, and mix gently
4. Cover and chill in the refrigerator overnight or at least two hours for maximum flavour
5. Great salad to serve at a BBQ

Fruity rice salad recipe

Fruity rice salad

There’s much to entice about this side with rice, it's delicious and low in price!

To Prep 0:20 | To Cook 0:15 | INGREDIENTS 11 | DIFFICULTY EASY | SERVINGS 4

Ingredients

2/3 cup SunRice White Long Grain Rice
2/3 cup dried cranberries
1/3 cup currants
1/3 cup diced apricots
2/3 cup slivered almonds, toasted
1/4 cup chopped fresh flat-leaf parsley
2 green onions, thinly sliced
1/4 cup orange juice
1 tablespoon extra-virgin
Olive oil
1 tablespoon white wine vinegar

Method

Step 1 Cook rice in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Cool for 10 minutes.

Step 2 Combine rice, cranberries, currants, apricots, almonds, parsley and onion in a bowl. Place orange juice, oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.

Step 3 Pour juice mixture over rice mixture. Toss to combine. Serve.

Notes

Serve with: Lamb sausages, grilled pork steaks, chicken rissoles.

Nutrition

Energy 1723kJ
Fat saturated 1.40g
Fat Total 15.40g
Carbohydrate sugars g
Carbohydrate Total 59.70g
Dietary Fibre 5.50g
Protein 7.30g
Cholesterol mg
Sodium 65.00mg

Super Food Ideas - February 2010 , Page 46
Recipe by Kim Coverdale

Photography by Ben Dearnley

Scattered sushi rice salad recipe

The Rice Recipes Kitchen invites you to try Scattered sushi rice salad Recipe. Get easy-to-follow rice recipes and learn how to make Scattered sushi rice salad.

Ingredients

250g (8oz) sushi rice
5 radishes, sliced
5 spring onions, sliced diagonally
100g (3½oz) smoked salmon, cut into bite-sized pieces
175g pack cooked and peeled king prawns
handful chopped fresh coriander
1tbsp soy sauce
¼tsp wasabi paste

For the sushi vinegar
1tbsp rice wine vinegar
1tsp caster sugar

Place the rice in a heavy based pan with a lid. Cover with cold water and wash the rice, swishing it with your hands, until the water is cloudy. Drain the water and repeat until the water is almost clear – probably about 5 – 6 changes of water.

Once the water is almost clear drain and add ½ pint water to the pan. Sprinkle in a little salt, put the lid on and bring to the boil. Once the water is boiling turn the heat down to the lowest level and cook for 10 minutes, then remove from the heat and leave to stand, with the llid on for another 10 minutes before lifting the lid.

While the rice cooks, stir together the rice wine vinegar and caster sugar until the sugar dissolves. Fluff the cooked rice and turn out to a large bowl. Cool for a moment before stirring through the sushi vinegar.

Scatter over the radish, spring onion, smoked salmon and prawns. Mix the wasabi with the soy sauce and drizzle over. Scatter on the coriander to finish. 

Adopted from Tesco realfood
 
More Rice Recipes:
 
Steamed Japanese rice recipe 
Japanese rice and egg - Rice Recipe 
Curried Chicken and Rice Burritos recipe 
Oven Brown Rice Recipe 
Tomato & chicken rice 
Vegetarian Brown Rice Sushi Rolls

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Indian chicken and rice salad recipe

Photo:  Indian chicken and rice salad recipe

If you're looking for a light and quick meal option, this chicken salad hits the spot.

To Prep 0:15
To Cook 0:20
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 1/2 cups (300g) basmati rice
2 1/4 cups (560ml) water
2 cups coarsely shredded Steggles roast chicken
1 tablespoon tandoori paste
2 tablespoons natural yoghurt
1 Lebanese cucumber, thinly sliced lengthways
1 carrot, peeled, thinly sliced lengthways
1/2 cup coarsely coriander
1/2 cup mint leaves
Mango chutney, to serve
Natural yoghurt, extra, to serve

Method

Step 1 Rinse the rice in a sieve under cold running water until the water runs clear. Place rice and water in a large saucepan. Cover with a tight-fitting lid or foil and bring to the boil over high heat. Reduce heat to low and cook for 10 minutes or until water is absorbed. Remove from the heat and set aside, covered, for 5 minutes. Set aside to cool slightly.

Step 2 Heat a large frying pan over medium heat. Add the chicken, tandoori paste and yoghurt and cook, stirring, for 5 minutes or until well combined and heated through. Remove from heat.

Step 3 Spoon the rice among serving bowls. Arrange the cucumber and carrot ribbons over the rice. Top with chicken mixture, coriander, mint, mango chutney and dollop with yoghurt. Serve immediately.

Taste.com.au - April 2012
Recipe by taste.com.au

Photography by Craig Wall

Save and share  Indian chicken and rice salad Indian chicken and rice salad recipe

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Sushi rice salad recipe

Photo: Sushi rice salad recipe

Keep rice handy in the kitchen for casual entertaining ideas, like this salmon sushi salad.

To Prep 0:30
To Cook 0:20
INGREDIENTS 14
DIFFICULTY CAPABLE COOKS
SERVINGS 4

Ingredients

1 1/2 cups (330g) sushi rice
1/4 cup (60ml) seasoned rice vinegar
1 tsp caster sugar
2 tsp nigella seeds (see note)
200g frozen podded edamame, blanched, drained, refreshed (see note)
4 radishes, trimmed, thinly sliced
1 avocado, chopped
300g sashimi-grade centre-cut salmon, thinly sliced (see note)
Coriander leaves and pickled ginger, to serve

Dressing

1 tbs light soy sauce
1 tbs sweet chilli sauce
2 tbs rice vinegar
2 tsp wasabi paste
1/4 cup (60ml) olive oil

Persian rice recipe

Photo: Persian rice recipe

Fresh pomegranate seeds and pomegranate molasses play a starring role in this Persian rice dish. Slivered almonds and pistachios give it wonderful texture too.

To Prep 0:15
To Cook 0:06
INGREDIENTS 16
DIFFICULTY EASY
MAKES 4
Ingredients

2 tbs olive oil
1 large onion, peeled, halved and sliced thinly crossways
1/2 tsp salt
1/4 cup slivered almonds
1/4 cup shelled pistachios
1/4 cup sultanas
3 cardamom pods, bruised
Pinch saffron strands
3 cups SunRice medium grain rice, cooked, cold
1/3 cup pomegranate seeds
1/2 bunch coriander leaves, sliced
1/4 cup lemon juice
2 tbs pomegranate molasses (see note)
Salt and pepper
Persian feta to serve
Lemon wedges to serve

Method

Step 1
Heat the oil in a large fry pan over high heat. Sauté the onion and salt for 5-6 minutes or until golden brown. Reduce the heat to medium, add the almonds, pistachios, sultanas, cardamom and saffron to the pan and toss over the heat for 1-2 minutes or until the nuts are just beginning to colour. Remove from the heat.

Step 2
Toss the onion mixture through the cooked rice. Add the pomegranate seeds and coriander. Dress the salad with the lemon juice and pomegranate molasses and season well to taste with salt and pepper. Serve with extra lemon wedges and Persian feta.
Notes

For rice cooking times see pack directions

You can buy pomegranate molasses from most delis or specialty food stores.

Taste.com.au - April 2013
Recipe by Michelle Noerianto

More Rice Recipes:

Healthy tuna, rice & sweetcor
Beef meatball stroganoff with rice
Butternut Squash Risotto with Gorgonzola and Walnuts  
Chihuahua rice    
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken

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Mixed rice salad with ginger and lemon recipe

Photo: Mixed rice salad with ginger and lemon recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mixed rice salad with ginger and lemon Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Mixed rice salad with ginger and lemon. 

Serves: 4

Ingredients:

250g (8oz) brown and white rice mix
125g (4oz) frozen soya beans
2 cooked chicken breasts, shredded
1 bunch spring onions, sliced diagonally
1 large carrot, peeled and grated
5 radishes, thinly sliced
2tbsp sesame seeds
Dressing
juice 1 lemon
1tbsp soy sauce
2tbsp mirin
3tbsp sesame oil
1tbsp finely grated fresh ginger

Cook the rice as instructed on the pack, adding the frozen soya beans to the pan for the last 3 – 4 minutes of cooking. Drain the rice and beans into a sieve and chill by running cold water over.

Mix the dressing ingredients together. When the rice and beans are well drained and cool toss with the remaining ingredients and the dressing. 

TESCO Realfood 

More Rice Recipes:
  
Rice Noodle & Edamame Salad recipe 
Lentil & brown rice salad recipe 
Wild rice and pecan salad recipe 
Brown rice and barley salad recipe 
Indian rice salad with currants and almonds 
Coriander chicken balls with rice noodle salad 
 
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Rice Noodle & Edamame Salad recipe

Photo: Rice Noodle & Edamame Salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice Noodle & Edamame Salad Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Rice Noodle & Edamame Salad. 

Seaweed asserts its umami magic in this beautiful noodle-edamame salad recipe, which is perfect for a summer evening. Several types of dried seaweed are available in natural-foods markets—arame and dulse (sometimes called “sea vegetables”) are two of the most common. Snipped pieces of nori (the seaweed used for sushi rolls) would work too.

5 servings, about 2 cups each

Active Time: 40 minutes

Total Time: 40 minutes

Ingredients

1 10- to 12-ounce package frozen shelled edamame
8 ounces thin rice noodles or rice sticks (see Tip)
1 cup arame or dulse seaweed
3/4 cup rice vinegar
2 tablespoons canola oil
2 tablespoons sugar
1/2 teaspoon salt
1 cup shredded carrot
1 medium red bell pepper, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
1/2 cup lightly salted peanuts, chopped, divided

Preparation

Cook edamame according to package directions. Drain and rinse with cold water. Soften or cook noodles according to package directions. Drain, transfer to a work surface and chop twice. If using arame, cook according to package directions “for salads”; if using dulse, snip into bite-size pieces, but do not cook.

Whisk vinegar, oil, sugar and salt in a large bowl. Add the edamame, rice noodles, seaweed, carrot, bell pepper, onion, cilantro and 1/4 cup peanuts; toss well to combine. Serve sprinkled with the remaining peanuts.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Tip: Dried thin rice noodles (or rice sticks) are also called “mai fun,” “bun” or “vermicelli-style” rice noodles. Look for them in the Asian section of well-stocked supermarkets or an Asian-foods market.

Nutrition

Per serving: 418 calories; 16 g fat ( 2 g sat , 7 g mono ); 0 mg cholesterol; 58 g carbohydrates; 5 g added sugars; 12 g protein; 9 g fiber; 425 mg sodium; 499 mg potassium.

Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (64% dv), Folate (48% dv)

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 1/2 carbohydrate (other), 1 lean meat, 2 fat

From EatingWell: May/June 2012 
 
More Rice Recipes:     

Baked Rice with Roasted Corn, Peppers & Onions 
American rice pudding 
Coconut sticky rice with banana and mango 
Creamy rice pudding with spicy pears  
Spanish chicken casserole  
Easy Spanish paella

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Lentil & brown rice salad recipe

Photo: Lentil & brown rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lentil & brown rice salad Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Lentil & brown rice salad.   

Preparation Time
15 minutes

Ingredients (serves 4)

2 tbs red wine vinegar
1/3 cup (80ml) olive oil
1 tbs Dijon mustard
400g can brown lentils, drained, rinsed
400g can borlotti beans, drained, rinsed
2 cups cooked brown rice
1 small red onion, finely diced
2 treviso radicchio (or regular radicchio if unavailable), heart only
2 tomatoes, finely chopped
3 tbs (1/4 cup) chopped fresh tarragon
2 tbs chopped flat-leaf parsley

Method

Whisk together the vinegar, oil and mustard in a small bowl, and season with salt and pepper. Place lentils, beans and rice in a large bowl with onion. Finely shred one treviso and add to the rice with tomatoes, tarragon and parsley. Toss through the dressing and place on plates with remaining treviso leaves.

Source
delicious. - May 2004, Page 141
Recipe by Valli Little
 
More Rice Recipes:        

Kumara and pea rice cakes 
Avocado and vegetable rice-paper rolls 
Chicken and mango rice paper rolls  
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice   

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Wild rice and pecan salad recipe

Photo: Wild rice and pecan salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Wild rice and pecan salad Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Wild rice and pecan salad.

Make this side dish a part of your relaxing, flavour-filled Christmas banquet that the whole family will enjoy.

Ingredients (serves 8)

1 cup white long-grain rice
100g packet wild rice
2 celery stalks, trimmed, sliced
4 green onions, thinly sliced
1/2 cup pecan nuts, roughly chopped
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon plain yoghurt
1/2 teaspoon caster sugar

Method

Cook rices separately following packet directions. Drain. Rinse under cold water.

Place rices, celery, onion, pecans and chives in a bowl. Stir to combine.

Place lemon juice, oil, vinegar, yoghurt and sugar in a screw-top jar. ason with salt and pepper. Secure lid. Shake to combine.

Add lemon juice mixture to rice mixture (see note). Toss to combine. Serve.

Notes

Add lemon mixture to rice mixture just before serving.

Source
Super Food Ideas - December 2010, Page 33
Recipe by Emma Braz
 
More Rice Recipes:

Curried lamb with rice pilaf
Artichoke and saffron risotto
Smoked salmon & lemon risotto
Mushroom risotto
Soy sauce chicken
Kids' vegetable curry

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Indian rice salad with currants and almonds recipe

Photo: Indian rice salad with currants and almonds recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Indian rice salad with currants and almonds recipe. Enjoy our collection of rice recipes and learn how to make Indian rice salad with currants and almonds. 
 
Give this classic Indian rice salad a makeover with the added flavour and texture of almonds.

Ingredients (serves 4)

3/4 cup basmati rice
100g wild rice
2/3 cup slivered almonds
2/3 cup Greek-style yoghurt
1 1/2 tablespoons lime pickle
1/3 cup currants
1 cup chopped fresh coriander leaves

Method

Cook basmati rice and wild rice separately, following packet directions. Place on a tray. Set aside to cool.

Meanwhile, heat a frying pan over medium-high heat. Cook almonds for 3 to 4 minutes or until golden. Combine yoghurt, pickle and 1 tablespoon cold water in a bowl.

Reserve 1 tablespoon each of almonds, currants and coriander. Place remaining almonds, currants and coriander, rice and yoghurt mixture in a bowl. Gently toss to combine. Serve topped with reserved almonds, currants and coriander.

Notes

Serve with grilled chicken thigh fillets or grilled beef sausages.

Source
Super Food Ideas - April 2011, Page 34
Recipe by Lucy Nunes
 
More Rice Recipes:  

Chicken and Tenderstem rice salad
Brown rice and barley salad
Baked Brown Rice
Honey Rice Pudding
Alton Brown's Baked Brown Rice
Lamb curry with Thai rice   

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Chicken and Tenderstem rice salad recipe

Photo: Chicken and Tenderstem rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and Tenderstem rice salad  Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Chicken and Tenderstem rice salad.
 
Recipe facts:
Takes: 10 mins to prepare and 15 mins to cook
Serves: 4

Ingredients

200g pack Tenderstem, cut into 3cm lengths
400g Greek yogurt
3tbsp fresh chopped coriander, plus extra to serve
15 mint leaves cut into thin strips
juice and zest of 2 limes
4 cooked chicken breasts, sliced
500g cooked rice
80g toasted flaked almonds
6 sliced green spring onions

Preparation:

Steam or boil the Tenderstem for 3-4 minutes until tender.

Meanwhile, mix together the yogurt, coriander, mint, lime juice and lime zest and leave to infuse for a few minutes. Put the chicken, rice, cooked Tenderstem, almonds and spring onions in a large mixing bowl and season.

Add the yogurt dressing and combine the ingredients together. Serve with a sprinkling of chopped coriander.

From TESCO realfood 


More Rice Recipes:  

Brown rice and barley salad
Baked Brown Rice
Honey Rice Pudding
Alton Brown's Baked Brown Rice
Lamb curry with Thai rice
Thai red curry and chicken rice

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Brown rice and barley salad recipe

Photo: Brown rice and barley salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brown rice and barley salad Recipe. Enjoy our collection of rice recipes and learn how to make Brown rice and barley salad. 

This low-fat rice and barley salad is full of healthy vegetables and tastes delicious too - perfect!

Preparation Time 10 minutes

Cooking Time 30 minutes

Ingredients (serves 4)

140g (2/3 cup) brown rice
150g (2/3 cup) pearl barley
1 red onion, cut into thick wedges
3 zucchini, trimmed, thickly sliced
1 red capsicum, deseeded, cut into 1.5cm pieces
Olive oil spray
75g baby spinach leaves
2 tbs currants
1/4 cup chopped fresh coriander
Tahini Dressing
60ml (1/4 cup) low fat natural yoghurt
2 tbs fresh lemon juice
1 tbs hot water
2 tsp tahini
1 tsp honey

Method

Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.

Cook the brown rice and pearl barley in a large saucepan of boiling water for 25 minutes or until tender. Drain.

Meanwhile: place the onion, zucchini and capsicum in a single layer on the lined tray and lightly spray with oil spray. Bake in oven for 25-30 minutes or until vegetables are tender.

Place the rice, barley, onion mixture, baby spinach, currants and coriander in a large bowl and gently toss until just combined. Season with pepper.

To make the tahini dressing: whisk together the yoghurt, lemon juice, water, tahini and honey in a medium bowl.

Spoon the salad among serving plates. Drizzle with tahini dressing to serve.

Source
Good Taste - October 2006, Page 52
Recipe by Chrissy Freer 

More Rice Recipes:  

Baked Brown Rice
Honey Rice Pudding
Alton Brown's Baked Brown Rice
Lamb curry with Thai rice
Thai red curry and chicken rice
Coconut rice with passionfruit jelly
 
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Coriander chicken balls with rice noodle salad recipe

Photo: Coriander chicken balls with rice noodle salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Coriander chicken balls with rice noodle salad Recipe. Enjoy our collection of rice recipes and learn how to make Coriander chicken balls with rice noodle salad. 

Asian flavours play with the succulent chicken mince balls to create a winning meal.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 6) 

600g chicken mince
4 green shallots, ends trimmed, finely chopped
1 long fresh red birdseye chilli, deseeded, finely chopped
1/2 cup finely chopped fresh coriander
2 kaffir lime leaves, finely shredded
1 tbs finely grated fresh ginger
1 tbs peanut oil
80g (1/2 cup) toasted cashews, coarsely chopped
Sweet chilli sauce, to serve
Rice noodle salad
200g rice stick noodles
1 carrot, peeled, cut into matchsticks
1 Lebanese cucumber, halved lengthways, deseeded, thinly sliced diagonally
1 red capsicum, halved, deseeded, thinly sliced
1 small red onion, halved, thinly sliced
1/4 cup coarsely chopped fresh mint
1/4 cup fresh coriander leaves
1/4 cup coarsely torn fresh Thai basil
60ml (1/4 cup) sweet chilli sauce 

Method 

Combine the chicken mince, green shallot, chilli, coriander, lime leaves and ginger in a bowl. Season with salt and pepper. Line a baking tray with non-stick baking paper. Roll 1 tablespoonful of chicken mixture into a ball. Place on the lined tray. Repeat with the remaining chicken mixture. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

Meanwhile, to make the salad, place the rice noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Rinse under cold running water. Drain and return to the bowl. Add the carrot, cucumber, capsicum, onion, mint, coriander, basil and sweet chilli sauce. Gently toss until just combined.

Heat the oil in a large non-stick frying pan over high heat. Add half the chicken balls and cook, turning occasionally, for 5-6 minutes or until golden brown and cooked through. Transfer to a plate. Repeat with the remaining chicken balls.

Divide the noodle salad among serving bowls. Top with chicken balls and sprinkle with cashews. Serve with sweet chilli sauce, if desired. 

Notes 

Prep: 15 mins (+ 30 mins chilling time)
Source
Good Taste - July 2006, Page 140
Recipe by Sarah Hobbs 

More Rice Recipes:              

Barbecued fish with Thai dressing and coconut rice 
Fish with fragrant lemon grass and chilli rice 
Arroz con Coco (Cuban Coconut Rice Pudding)  
Mexican Rice Pudding ("Arroz Con Leche")  
Spicy Mex red rice 
Chicken with paella style rice

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Wild rice salad with wasabi dressing recipe

Photo: Wild rice salad with wasabi dressing recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Wild rice salad with wasabi dressing recipe. Enjoy our collection of rice recipes and learn how to make Wild rice salad with wasabi dressing.

Preparation Time 10 minutes
Cooking Time 15 minutes


Ingredients (serves 4)

1 x 400g pkt Sunrice Wild Blend rice
750ml (3 cups) vegetable stock
2 Lebanese cucumbers, ends trimmed, finely chopped
1 red capsicum, halved, deseeded, finely chopped
6 green shallots, ends trimmed, thinly sliced
60ml (1/4 cup) soy sauce
1 tbs sesame oil
1/2 tsp wasabi paste
1/4 cup fresh coriander leaves

Method

Place the rice and stock in a large heavy-based saucepan and bring to the boil over medium-high heat. Reduce heat to low and cook, covered, for 12 minutes or until all the liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes. Remove lid and set aside for 1 hour to cool completely.

Place the rice in a large bowl. Add the cucumber, capsicum and green shallot and gently toss until just combined. Whisk together the soy sauce, oil and wasabi paste in a small jug. Drizzle the rice mixture with the wasabi dressing and gently toss until well combined. Place the rice salad in a serving dish and sprinkle with coriander leaves. Serve at room temperature.

Source
Good Taste - December 2005, Page 149
Recipe by Michelle Noerianto

More Rice Recipes:                     

Caribbean goat with rice and peas
Bacon and rice
Turkey, Basmati and Wild Rice Casserole
Seared Sea Scallops
Chicken and Seafood Gumbo
Cajun-spiced fish with basmati rice

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Clown face rice salad recipe

Photo: Clown face rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Clown face rice salad recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Clown face rice salad.
 
Recipe facts:
takes: 15 mins to prepare and 25 mins to cook
Serves: 4

Ingredients

30ml groundnut oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
100g frozen peas, blanched and drained
200g canned sweetcorn, drained
1 red pepper, de-seeded and finely diced
200g microwaveable long-grain rice, cooked according to package instructions
2tbsp light soy sauce
For the decoration
1 egg
1 jar pitted olives
1 cherry tomato
½ red onion, finely sliced
10ml tomato ketchup (use a squeezy bottle)
25ml mayonnaise (use a squeezy bottle)

Grease the inside of an 8 inch straight-sided frying pan with a little of the groundnut oil and line with a sheet of clingfilm.

Heat the rest of the oil in a large wok over a medium-hot heat and quickly stir fry the onion, garlic and red pepper for a few minutes. Add the sweetcorn and peas and stir-fry for 2 minutes. Season with the soy sauce and spoon into the prepared frying pan, packing it in well and levelling the surface.

Cook the egg in a saucepan of boiling water for 12 minutes. Drain and run under cold water for 1 minute. Peel and cut in half. Turn the packed rice out onto a serving plate.

Place the egg halves cut-side down where the eyes will be. Cut one olive in half and use as a pupil on the eye. Place pieces of olive as the eyebrows above the egg.

Use the cherry tomato as a nose. Squeeze the outline of lips using mayonnaise.Use a strip of ketchup on the inside  for the tongue. Garnish the side of the place with the red onion before serving.

TESCO realfood 

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Save and share Clown face rice salad recipe

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'Vegiladas' with rice and corn salad recipe

Photo: 'Vegiladas' with rice and corn salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try 'Vegiladas' with rice and corn salad recipe. Enjoy our tasty collection of easy rice recipes and learn how to make 'Vegiladas' with rice and corn salad.   

Try this vegetarian enchilada creation that is rich, satisfying and budget friendly!

Ingredients (serves 4)

300g packet Sanitarium Vegie Delights vegie mince
400g can red kidney beans, drained, rinsed
375g jar enchilada sauce
12 flour tortillas
1 cup grated tasty cheese

Rice and corn salad
1/2 cup long-grain white rice
310g can corn kernels, drained
3 green onions, thinly sliced
1/3 cup fresh coriander leaves, chopped
1 tablespoon lime juice 

Method

Preheat oven to 180°C/160°C fan-forced. Lightly grease a 5cm-deep, 25cm x 35cm (base) baking dish. Break vegie mince into a bowl. Add beans. Reserve 1/2 cup enchilada sauce. Add remaining sauce to mince mixture. Stir to combine.

Heat a frying pan over medium heat. Add 1 tortilla. Cook for 10 seconds each side or until softened. Transfer to a flat surface. Top with ¼ cup mince mixture. Roll up to enclose filling. Place, seam side down, in prepared dish. Repeat with remaining tortillas and mince mixture.

Spread reserved sauce over centre of tortillas. Sprinkle with cheese. Bake for 20 to 25 minutes or until cheese has melted.

Meanwhile, make salad Cook rice in a saucepan of boiling water for 10 minutes or until tender. Drain. Place rice, corn, onion, coriander and lime juice in a bowl. Season with salt and pepper. Toss to combine. Serve enchiladas with rice salad. 

Notes

You could add 1 small red capsicum, diced, to the rice salad in step 4 for extra flavour.

Source
Super Food Ideas - February 2011, Page 49
Recipe by Tracy Rutherford

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Save and share 'Vegiladas' with rice and corn salad recipe

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Curried rice salad recipe

Photo: Curried rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Curried rice salad recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Curried rice salad.

 Ingredients (serves 4)

2 cups cooked long grain rice, chilled
1 apple, peeled, core removed, chopped
1 red onion, finely chopped
1 green capsicum, diced
1/3 cup raisins
1/3 cup fresh flat-leaf parsley, chopped
Dressing
1/4 cup olive oil
1/3 cup white vinegar
2 teaspoons curry powder
1 tablespoon caster sugar
1 garlic clove, crushed

Method

Place rice into a large bowl. Add apple, onion, capsicum, raisins and parsley. Toss gently to combine.

Make dressing: Combine all ingredients, and salt and pepper, in a screw-top jar. Shake well to combine. Pour dressing over salad. Toss gently. Serve with barbecued or grilled meat, chicken or fish.

Source
Super Food Ideas - December 2003, Page 25
Recipe by Berger Family 

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Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
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Save and share Curried rice salad recipe

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