Retro Recipe - Million Dollar Rice Salad
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Million Dollar Rice Salad
I don’t know where mom found this recipe, but it is amazing. It’s her Million Dollar Rice Salad and y’all are going to love it. Let me know what you think about this version and y'all enjoy.
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Ingredients:
1 8ounce pkg cream cheese at room temperature
1 1/2 tablespoons sugar
1 tablespoon mayonnaise
2 cups Cooked rice
12 (or more) Maraschino Cherries Halved
1 2 ounce can crushed pineapple/drained
1 10 ounce package mini marshmallows
1/2 pint whipping cream - whipped
1 cup chopped pecans
Cream together the cream cheese and sugar.
Add in mayonnaise and mix well
Now add the rice, Cherries, pineapple and marshmallows and mix well
Fold in the whipped cream and pecans.
Serve cold.
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Knoxville, TN 37918-5346
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Marysville, Ohio 43040-9998
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Greg Kantner / Greg's Kitchen
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Brown Rice Salad
A brown rice salad with delicious chickpeas, a blend of kale and beets and a zingy orange ginger dressing! Eat it cold or warm, either way it's extremely delicious!
#sponsored by Mann's
RECIPE:
How To Make Thai Rice Salad - Vegan Thai Rice Salad Recipe - Blondelish
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How To Make Vegan Thai Rice Salad - Best Tips & Tricks
1. Adapt this simple rice salad recipe to your taste
I made this vegan rice salad with a mix of wild and brown rice. I think this is the best combo because it’s the healthier version of rice and it also has a better texture and nutty flavor.
Brown rice has a much healthier nutrient content than its white version and it’s richer in fiber, vitamins and minerals. So I definitely recommend it but I also understand that it may not always be easily available.
In this case, you can replace it with white rice. Or, you could go for the even healthier options like quinoa, barley, buckwheat or bulgur.
Moving on to the veggies, you can go for any kind you like. Just think about the texture when choosing the veggies and keep in mind to chop them into small bite-sized pieces.
If you want this Thai rice salad to have a crunchy texture, you can make it with peppers, carrots or cabbage.
And if Kale is not easily available you can replace it with baby spinach or romaine salad.
Furthermore, I made this vegan rice salad with cashew because I love their sweet and delicate flavor. But you can replace them with pecans, almonds, chopped hazelnuts or walnuts.
Now that you know how to adapt this Thai rice salad recipe to your taste, let’s see how to serve it.
2. How to serve this vegan rice salad
This Thai rice salad is perfect as a main but you can also serve it as a side-dish. It goes great with many dishes like Mozzarella Chicken or Chicken Lasagna.
Of course, it won’t be vegan anymore and if that’s not a problem, then you can add it some grilled chicken or hard boiled eggs.
This way, it will be more nourishing if served as a main.
And if you want it even more filling but still vegan, you can add fried tofu or baked chickpeas.
This vegan rice salad goes perfectly for lunch and dinner. Furthermore, it fits in a lunch box, which means it’s great for meal planning.
3. This simple rice salad recipe is perfect for meal planning.
This simple rice salad recipe is great for your weekly meal prep. You can make it ahead and place it in airtight containers, then keep it in the fridge for up to 5 days.
But there’s something very important to remember here. Keep the salad and dressing in separate containers and only mix them before serving. Don’t mix them before otherwise, the salad will get soggy.
So that’s about it with the tips and tricks. You’re now more than ready to make this simple rice salad recipe.
And you know the drill, don’t you? After making it, snap a shot, post it on Instagram and tag me @theblondelish and use the hashtag #blondelish so I can see what you make of my recipes.
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A Fabulous Brown Rice Salad
There's no space for bland and boring rice salads in this world!
Mediterranean flavours, the dill and coriander/cilantro really makes it. Fresh veg is totally customisable.
See video from 2 days ago for how to cook brown rice perfectly - no more mushy/slimy/undercooked brown rice!
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RICE SALAD - Italian recipe
Rice salad is a must of Italian summer: everyone in Italy has its very own recipe, with tasty tricks and secret ingredients. Here our recipe: rice, tuna, diced ham, olives and bell peppers for a simple yet delicious single dish, nutritious and refreshing!
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★ INGREDIENTS (4 servings)
Rice (Arborio type) 300 g
Tuna in oil 200 g
Tomatoes 150 g
Caciocavallo cheese 150 g
Diced ham 100 g
Peas 80 g
Bell pepper (red) 75 g
Bell pepper (yellow) 75 g
Pitted black olives 80 g
Pickled cucumbers (gherkins) 80 g
Chives a.n.
Fine salt to taste
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Alton Brown's Oven-Baked Brown Rice Salad | Good Eats | Food Network
Have you ever tried making rice in the OVEN? Alton Brown has you covered.
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Brown Rice Salad
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 1 hr 30 min
Prep: 10 min
Cook: 1 hr 20 min
Yield: 4 servings
Ingredients
6 slices bacon
1/2 cup diced red onion
1/2 cup white wine vinegar
1/2 cup chicken broth
2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt, plus a pinch
1/2 teaspoon freshly ground black pepper
1 recipe Baked Brown Rice, recipe follows
1 tablespoon chopped fresh dill
Baked Brown Rice:
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt
Directions
In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
Baked Brown Rice:
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
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Alton Brown's Oven-Baked Brown Rice Salad | Good Eats | Food Network