FRUIT RICE RECIPES
FRUIT 'N' RICE SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This colorful combination of strawberries, pear, peach, pineapple and banana is tossed with yogurt and rice for a delightful side dish that really says summer. —Violet Beard, Marshall, Illinois
Provided by Taste of Home
Categories Lunch
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.
Nutrition Facts : Calories 159 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 24mg sodium, CarbohydrateContent 37g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 fruit
FRUIT AND RICE SALAD RECIPE: HOW TO MAKE IT
This cool refreshing salad is perfect to serve on hot summer days. Rice blends with peaches, grapes, celery, raisins, pecans and a dressing that's just lightly sweet. It's a pretty dish to take to any table. —Gitta Hoffman, Mesa, Arizona
Provided by Taste of Home
Categories Lunch
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.
Nutrition Facts : Calories 321 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 63mg sodium, CarbohydrateContent 50g carbohydrate (30g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
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JEWELED RICE WITH DRIED FRUIT RECIPE | EPICURIOUS
Here, you only boil the rice briefly before combining it with the dried fruit and cooking it without water. We adapted this rice from a Persian method that yields a buttery crust (called _tah-dig_) on the bottom of the pan — later the crust is served with the rice. Usually you have to dip the pot in cold water at the end of cooking to release the crust, but a happy kitchen accident occurred when we tested this recipe. Food editor Ruth Cousineau let the rice stand for almost an hour (things can get hectic when you're preparing a holiday meal), and the crust came right out without the dipping. Using a heavy pot helps keep the rice hot, too.
From epicurious.com
Reviews 3.7
Total Time 1 1/2 hr (includes standing time)
From epicurious.com
Reviews 3.7
Total Time 1 1/2 hr (includes standing time)
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