Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 1/2 Cup(s) Wild rice 3 Cup(s) Water 1 Cup(s) Quinoa, rinsed 3 Whole scallions, trimmed 2 Garlic, minced 1/2 Cup(s) Roasted sweet red peppers 2 Tablespoon(s) Red wine vinegar 1 Teaspoon(s) Minced parsley 1 Teaspoon(s) Dijon-style mustard 1/4 Teaspoon(s) Black pepper 1/2 Teaspoon(s) Salt Directions: Add wild rice to boiling water/broth and simmer until rice is tender, about 45 minutes to an hour. Add well-rinsed quinoa to boiling water/broth and simmer until all liquid is absorbed. I forgot to notice how long this takes. In a large mixing bowl, combine the wild rice, quinoa, scallions, garlic, roasted peppers, vinegar, parsley, mustard, pepper and salt. This salad really tastes best room temperature.
Check some related videos Similar recipes: Caesar salad (warner) With the motor running, drop garlic cloves into the bowl of a food processor fitted with the steel blade. Mince, then add anchovies and process to combine. With the motor running, add oil in a thin stream until thickened. Add lemon juice and eg Old-fashioned potato salad Place potato in a large pot, cover with water, and bring to boil. Cook about 8 minutes or until tender. Drain; place in bowl with next 4 ingredients; toss gently. Combine sour cream and next 5 ingredients; stir well. Poer over potato mixture; t Bing cherry salad #2 Mix all ingredients well. Recipe by: Possum Kingdom Lake Cookbook Mixed salad Wash salad and mix in a salad mixer. Add all ingredients. Add oil and vinegar according to taste. Enjoy while fresh. Rice pudding Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg; serv Far east fried rice Food exchanges per serving: 4 MEATS EXCHANGES + 2 STARCH/BREADS EXCHANGES + 2 FATS EXCHANGES; PRO: 14gm; FAT: 13gm; CAR: 36gm; Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Brown rice and eggplant with cheese custard Peel and slice the eggplant. Place the slices in an oiled casserole and drizzle with olive oil. Bake for 15 minutes on lowest oven rack at 400 degrees F. Chop/mince the other vegetables. Saute the onions and garlic, then add the other vegetables, basi Basic spanish rice Place quartered tomatoes and water in blender jar; puree. Pour into large pot, add onion, and boil. Add rice, garlic paste, salt, Tabasco, and molasses. Lower heat and simmer, covered, until rice has absorbed almost all the water, usually 40- Doritos taco salad Brown the ground beef, add taco seasoning. Cut up the lettuce and onion, dice the tomatoes and green pepper. Slice the black olives. Grate cheddar cheese, crunch up a bag of Nacho cheese Doritos and then add to the ground beef. Add Catalina salad dressing Basil potato & egg salad 1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature. 2. Meanwhile, in a medium bowl, compine yogurt, scallions, may Wienerschnitzel with warm potato salad 1. Wash the potatoes, put in salted water with a sprig of rosemary and 1/2 bulb of garlicup Cook until tender. Let them cool, then slice. 2. Pound the veal pieces until very thin. (Use plastic wrap on top and bottom of veal.) 3. Mix together the eggs and Brown jasmine rice salad Sauce: Combine sauce ingredients in saucepan, bring to rolling boil. Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes. Remove from heat and cool. My personal preference is to half the soy sauce, water and honey or brn. sugar Mexican chicken salad Blend dressing ingredients in a blender until smooth. Toss salad ingredients with dressing in a large bowl until combined well. Contributor: Gourmet June 2003 p 166 Rosemary turkey salad Combine Mayonnaise, Parsley, Rosemary & Pepper. Add Turkey & Apple. Toss Gently. Cover & Chill Until Ready To Serve. Place Lettuce Leaves On Individual Serving Plates. Top Each With 1/2 C. Alfalfa Sprouts. Spoon Half Of Turkey Mixture Onto E Asian pear salad In a large bowl, toss together greens, dates, prosciutto, mint and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately. Contributor: Martha Stewart Romaine salad with lemon vinaigrette and shaved pecorino Wild mushroom, tomato and zucchini gratin In a medium saute pan, heat 1/4 cup oil to smoking point. Carefully add onions and saute until translucent. Season with salt and pepper to taste. Remove from heat and transfer to a casserole dish. Lay a single layer of tomatoes on top of the on Potato salad Peel and cube potatoes and dice egg. Combine potatoes, eggs, green pepper and onion. Mix remaining ingredients in a small jar and shake well. Pour over potato mixture. Refrigerate several hours. Sausage and wild rice stuffing Precook Wild Rice. Saute onion in butter, add chopped mushrooms and sausage and fry until done. Combine Wild Rice, sausage mixture, parsley, sage, salt and pepper. Ideal for chicken, turkey, duck or squab. (To order Wild Rice write: Ray Lein Warm potato salad Quarter the potatoes and boil until tender. Meanwhile, peel and mince garlic and place in a small jar. Wash and dry the parsley, cut the stems off, then mince the parsley. Place in the jar with the garlic. Add oil, vinegar, Tabasco if using, nu Wild pecan rice dressing In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes or until wilted. Add the pecans and continue to cook for 2 minutes. Stir in the apples and rice. Season with salt and pepper. Con Winter roast vegetable salad Sometimes it looks as though the cupboards are bare, but this idea might help make a few vegetables go a little further in a new way! Coat with olive oil, salt and pepper and cook in a 200 degree oven for 30 minutes. To serve: Put a handful of salad green Summertime new potato salad In large bowl, combine potatoes, bell peppers, celery, red onion, chives and parsley, tossing gently to mix. In small bowl, combine oil, vinegar, thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to combine. Serve at roo Dijon spinach salad In a bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, sugar and salt; shake well. Pour over the salad and toss to coat. Sprinkle with seasme seeds. Serve immediately. Spinach feta salad Cook pasta Chop Spinach Combine all ingredients in a large bowl and toss well. Garnish with lemon wedges and fresh pepper if desired. Baked dilled salmon on rice Coat a nonstick skillet with olive oil cooking spray. Saute‚ onion, garlic, tomatoes and mushrooms for 5 minutes or until softened. Add lemon juice and fresh dill. Remove from heat. Add salt and pepper to taste. Spray a baking dish with cookin Fruit salad #2 Mix lightly. Keeps about 10 days in refrig. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Recipe by: Janis Alling "good luck" rice custard 1. Cook the rice in 4 cups of water, add the sugar and cook until almost tender. 2. Add the evaporated milk and raisins. Mix the pudding in a cup of milk and add to the rice mixture. 3. Beat the egg whites until stiff. Beat the yolks separately and th Chicken avacado rice salad Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss ge Warm potato-tomato salad with dijon vinaigrette Make the vinaigrette: In a bowl, whisk together the mustard, vinegar, and salt. Whisk in the olive oil gradually, then season with pepper. Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a Marinated beef salad Garlic Dressing combine egg yolk, vinegar, sugar, garlic, salt, and pepper in blender. Dribble in olive oil while blending. Salad Peel potatoes. Scoop intosmall balls using melon baller (2 cups+) Transfer potatoes to a panof salted cold water and bring Spanish rice 1 Cook green pepper, tomato, and onion in hot margarine or butter until tender. Stir in cooked rice, water, salt, and pepper. Heat through, stirring occasionally. Microwave directions: In a 1-quart microwave-safe casserole, microcook the green pep Wild mushroom, capsicum and herb ratatouille Heat the olive oil in a large pan and saute the garlic until golden. Add the sliced mushrooms and cook for 5 minutes over a high heat to wilt them. Add the capsicum flesh, cut into chunky pieces and stir over a high heat for two minutes. Turn the Slow cook spanish rice Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours). Tomato corn pasta salad White bean and pepper salad 1. Stir together lemon juice, olive oil, sugar, dillweed (or crushed fennel seed), pepper, and garlic in a medium mixing bowl. 2. Add beans, green or sweet red pepper, cucumber, and green onions. Toss to coat. Cover and refrigerate for 2 to 24 hours. Make Fruit salad #3 Mix all together well and let set overnight. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Almond bark rice krispies Melt almond bark. Mix all ingredients together and drop by spoon on wax paper. Put in refrigerator until firm. New potato salad with dried tomatoes Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp. of the salt. Partially cover and bring to a boil over high heat. Boil gently for 15 minutes, or until potatoes are tender but still firm. Meanwhile, place dried tomato Cajun red beans & rice Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves. Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso & sim Wild rice holiday dressing If you prefer wild rice that is not as chewy, soak wild rice in water to cover 2 hours or longer. Drain well. Bring broth and wine to boil, add long-grain and wild rice. Return to a boil, reduce heat, cover and simmer 35 to 45 minutes. Preheat oven to 350 Chicken orzo salad In a large skillet, over high heat, heat 2 tablespoons of the olive oil. Add mushrooms; cook and stir until tender, about 7 minutes. In a medium sized bowl, combine mushrooms with chicken and bell pepper. In a small bowl stir together the remaining two ta Wild rice In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes. Blend tofu and water together; add to skillet; also add wild rice, brown rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and let rice absorb moisture Potato salad recipe Cool potatoes completely in the fridge or better leave to stand overnight. Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently. Refrigerate till ready Sesame soba salad Cook the noodles, breaking in half. Toss the noodles with the scallions, bean sprouts and radishes. Place the tahini, soy sauce, mirin, vinegar, sesame oil, and cayenne pepper in blender and process until smooth. If the dressing is sticky, add a T or 2 o White and wild rice Heat butter in a 4-quart saucepan over medium-high heat. Add onion and carrots; cook, stirring occasionally, until softened, about 5 minutes. Stir in wild rice and chicken broth. Bring to boiling. Lower heat; cover and simmer 45 minutes or until r Jellied cranberry salad In a medium bowl dissolve gelatin in boiling water. When the liquid is clear, add cold water and 3/4 cup of the pineapple juice. Stir in grapes, pineapple, walnuts and celery and refrigerate until the mixture has thickened to the consistency of unbe Feta, cucumber and radish salad Combine cucumber, radishes, mint (if using), and vinegar in a large mixing bowl. Gently toss in feta, season to taste with salt and pepper and serve. Herbed lentils and rice Combine the chicken or vegetable broth, lentils, onion, uncooked brown rice, wine, basil, salt, oregano, thyme, garlic powder, pepper, and shredded Swiss cheese. Turn mixture into an ungreased 1 1/2-qt casserole with a tight-fitting lid. Bake, Rice nut loaf Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts, sunflower kernals, sesame seeds, salt and pepper; pack into greased 9-inch loaf pan. Bake at 350 degrees F. for 50 to 60 minutes until firm. Let cool in pan 10 minutes; unmold