This was easy and a big hit - I will definitely make it again. Defrost fully. This has been quite a hit at church on a number of occasions. Have used this recipe several times, as is, and and always receive compliments and requests for the recipe. I used extra No need to alter it or make any substitutions -- the recipe is perfect as written. Season to taste with salt and pepper and serve. I left Good fresh flavors. INGREDIENTS. I made this recipe for a camping trip and served it with spicy, Moroccan-style grilled salmon. Got rave reviews from my dinner guests. recipe 3 forks and that was good out the cumin and A great make ahead dish which is particularly well-suited for grilled meats. Been making this rice salad for years now and it's always well recieved during summer BBQs. Serves Two. Going with what was on hand, I used short-grain brown rice. We prefer to place in the microwave for 1-2 minutes, peeling back the film and removing the dressing and nuts, to take off the chill, or you can serve just as it is. Why do I only think about wild rice once a year? This was good and healthy. Will definitely make it again. Here are delicious combinations with crab sticks, corn, tuna, chicken, cucumbers, cheese, nuts, and more. because I made quite My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. In a medium pan, toast the slivered almonds over medium heat for about 5 minutes, or until the … Drain in strainer and place in a bowl. this one will definitely be added to my standard recipes. dressing. Transfer rice to large bowl. Everyone loves it and my vegetarian and health conscious friends love it too! Toss with a handful of baby spinach and sliced cucumber and the sachet of miso dressing. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Can't imagine it being any better than it was. i also had pistachios on hand and added those too! Powered by the Parse.ly Publisher Platform (P3). Taste and add more lemon juice if necessary. Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender. Read on! (made dressing ahead, & pre-cut everything but parsley; cooked rice on cook stove, chopped parsley and tossed all together) Just a few modifications; most from previous reviewers' suggestions. The only changes I made were to toast the nuts before adding them to the salad and I used Tamari soy sauce instead of the regular stuff. Roasting the nuts added a lot to the flavor (it also keeps them from getting soft as leftovers). Used half dried cranberries, half currants and liked the tartness of cranberries w/cumin flavor (might replace all currants w/cranberries next time). Combine 4 cups water and rice in large saucepan. The correct ratio for making rice suitable for a salad is 1 cup rice to 1 ¼ cup cold water. It's a great salad and healthy, too! Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender. It held up well and eveyone thought it was very good. I've also made it changed the it turned out to be I always get many compliments when I prepare this dish. Very good! I followed the recipe to a T and I didn't think it came out well. Cool. This was delicous! Liked the proportions of goodies & dressing to rice. Great recipe! The flavors really develop overnight as I learned when taking leftovers for lunch. Fluff with fork. Will likely make again, probably with raisins and toasted nuts. a fantastic salad. Serve sprinkled with the tamari nuts. pine nuts and pecans I get loads of compliments & recipe requests when I bring it to summer picnics. I will try a few of the changes suggested when I make it again. I really liked this alot. recommended by friend, a great side salad. Total Carbohydrate The best thing I did was toast the nuts in the oven slightly first. Made as directed, except with white basmati rice (just overlooked fact that brown was indicated) and to give it a little more pizazz, I splashed a generous portion of sesame oil at the end. A great company and/or picnic dish. raspberries instead i would introduce this recipe to my friends. Recently added grilled chicken to make it a full meal for visiting family who "require" meat with dinner. After I took the first bite, I asked her if she would give me a copy of the recipe. If you love rice, then this article is meant for you. I used toasted pine nuts instead of pecans and halved the rice. Everyone liked it..kids included. Originally received this recipe w/a newsletter for our farm share. Yummy!!! Cover; reduce heat and simmer until tender, about 35 minutes. Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered … big bunch of herbs (I used a combo of basil, Italian parsley, thyme, oregano and … For my crowd, I doubled all ingredients, except rice, which was 1 1/2. And easy. Mayonnaise can be replaced with sour cream or other sauces. I recommend it. This recipe makes generous proportions, but we thought it was great leftover. I loved this recipe! Serve. I used a blend of wild and brown rices, toasted the nuts, and used raisins instead of currents. of currents. I made it with toasted slivered almonds instead of the walnuts for more textural contrast. Mix in green onions, celery, parsley, pecans, currants and walnuts. 4 cups water This is an excellent rice salad. 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