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Full Online Book HomeLearning KitchenRice - Salad - Layered Rice Salad
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Rice - Salad -  Layered Rice Salad Post by :jef326 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2316

Click below to download : Rice - Salad - Layered Rice Salad (Format : PDF)

Rice - Salad - Layered Rice Salad

5 1/2 cups water
1 tablespoon plus 1 teaspoon olive oil
1 1/2 teaspoons salt
2 cups long-grain white rice
Green salsa
9 tomatillos, husked, coarsely chopped
1 1/2 cups chopped green bell peppers
3/4 cup chopped green onions
1/2 cup chopped fresh basil
2 tablespoons olive oil

2 (15-ounce) cans black beans, drained, rinsed
2 teaspoons ground coriander
1 teaspoon onion salt

Red salsa:
1 cup purchased medium-hot red salsa
2 cups chopped red bell peppers
1/2 cup chopped red onion
1/3 cup chopped fresh parsley
1 tablespoon olive oil
1 cup sour cream
3 tablespoons thinly sliced fresh basil

For rice: Combine water, olive oil and salt in large saucepan. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover saucepan and cook until liquid is absorbed and rice is tender, about 20 minutes. Fluff rice with fork. Cool. Season to taste with salt and pepper.

For green salsa: Combine all ingredients in large bowl. Toss to blend. Season to taste with salt and pepper.

For beans: Mix beans, coriander and onion salt in medium bowl.

For red salsa: Mix purchased salsa, bell peppers, onion, parsley and oil in another large bowl. Season to taste with salt and pepper.

Spoon 2 cups rice into 4-quart clear glass (trifle) bowl. Spoon green salsa evenly over rice. Spoon another 2 cups rice evenly over salsa. Spread sour cream over rice. Spoon all but 1/4 cup beans over sour cream. Spread remaining rice over beans. Spread red salsa over rice. Sprinkle remaining 1/4 cup beans over salad. Cover and refrigerate at least 1 hour or up to 8 hours. Sprinkle with basil.

Serves 12.
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Rice - Mandarin Rice Salad Rice - Mandarin Rice Salad

Rice - Mandarin Rice Salad
3/4 cup MJB Quick Brown Rice, cooked according to pkg. directions, and cooled 1 can (11 oz.) mandarin orange segments, drained 1/3 cup chopped celery 2 Tbl. chopped green pepper 1/2 cup mayonnaise 2 Tbl. lemon juice, divided dash powdered ginger 2 to 3 avocados* Combine the cooked and cold rice, orange segments, celery and green pepper. Mix mayo with 1 tbl. lemon juice and ginger. Blend lightly with rice mixture. Cut avocados in halves lengthwise. Remove seeds and peel. Sprikle halves with remaining lemon juice and salt. Heap rice mixture in avocado halves and

Rice - Salad -  Ham, Bean And Rice Salad Rice - Salad - Ham, Bean And Rice Salad

Rice - Salad -  Ham, Bean And Rice Salad
6 tablespoons red wine vinegar 6 tablespoons olive oil 4 1/2 tablespoons fresh lime juice 1/2 teaspoon hot pepper sauce (such as Tabasco) salt and pepper 1 1/2 cups water 1 cup long-grain brown rice 1 cup cooked ham 1 (15 ounce) can kidney beans, rinsed and drained 1/2 cup chopped green bell pepper 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped seeded tomato 1/4 cup chopped fresh parsley Whisk first 4 ingredients to blend in small bowl. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and let stand at room