Makes:
14 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
small mixing bowl
large mixing bowl
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
There are many packaged rice blends available that instantly add an exotic flavor to warm weather salads. This salad stores well and is perfect for serving a crowd.
7
cups
water
(1.7
L)
4
cups
rice and quinoa blend (brown rice, red rice, quinoa and wild rice)
(740
g)
1
cinnamon stick
1
tablespoon
curry powder
(14
g)
1
teaspoon
natural salt
(6
g)
4
scallions, green and white part, thinly sliced
3
stalks celery, small dice
2
tart apples, granny smith or other variety, processed, use Cone #2
3⁄4
cup
dried apricots, cut into thin slices
(97
g)
1⁄2
cup
almond slivers, toasted
(54
g)
3
oranges, cut into segments
Dressing
1⁄2
cup
orange juice
(120
mL)
1⁄4
cup
apple cider vinegar
(60
mL)
1
teaspoon
curry powder
(5
g)
1
teaspoon
salt
(6
g)
1⁄3
cup
olive oil
(80
mL)
Directions:
- Place water in roaster and bring to a boil over medium heat. Add rice blend, cinnamon stick, curry powder and salt. Cover.
- When Vapo-Valve™ begins to click steadily, reduce heat to low and cook for 25 minutes until all of the water is absorbed. Remove from heat and let steam, covered for 10 minutes.
- Remove cover, fluff rice blend with a fork and transfer to a large bowl.
- Add scallions, celery, apples, apricots and almonds. Stir to combine.
- In a small bowl, thoroughly combine dressing ingredients. Pour dressing over rice salad and toss gently to combine.
- Taste salad and add extra seasonings, if necessary.
- Serve rice salad chilled and garnished with fresh orange segments.
Tips:
- Substitute rice blend for long grain brown rice, basmati rice or other favorite rice blend. Follow package directions for cooking rice blend.
- Serve rice salad as a side dish or on top of arugula or baby spinach greens as an entrée salad.
- Add leftover chopped chicken to salad or top with grilled shrimp.
Directions
Tips
Reviews