"Cate" > wrote in
:


> But my main request is that I'm looking for a meatless pasta or rice
> salad (ie., cold) recipe that's not the standard macaroni primavera
> and mayo-based dressing. Something that can hold up unrefrigerated for
> three hours is required. Any combo of chewy, crunchy, tangy, sweet,
> spicy is even better. And anything that cuts down my cooking time
> would be great too.
>

I've posted this recipe here a couple of times before, IIRC. It's quite a
nice rice salad, and for the meat eaters goes particularly well with ham.

Spiced Rice Salad - from Australian Home Beautiful magazine - I don't
remember which year, but I think it was a Christmas time issue. Cup -
250ml, tablespoon 20ml (4 teaspoons)

1 3/4 cups long grain rice - preferably basmati
1/4 cup oil
1 tsp finely chopped ginger
1 tsp eachground coriander & cumin
about 3 1/2 cups stock (chicken or vegetable)
2 tsp salt
1/2 cup each currants (dried grape type currants - like tiny sultanas - not
redcurrants/blackcurrants etc)<g>) and sliced dried apricots, soaked in
enough water to barely cover
1/2 cup finely chopped green onions
1/2 cup toasted slivered almonds

garnish - extra apricots, soaked & sliced, and toasted almonds

Dressing - 1 tbsp grated orange rind
about 1/2 cup olive oil
1 tbsp lemon juice
salt and freshly ground black pepper

Use a large pan to cook rice. Heat 1/4 cup oil and saute rice with the
ginger and spices for a few minutes, stirring. Add the stock and salt and
bring to boil, stirring once. Reduce heat to low, cover and cook for 20-25
minutes without stirring. When cooked, fluff up with fork and leave
uncovered until cold. Beat dressing ingredients until combined and add to
rice with the dried fruits, little at a time, tossing lightly but
thoroughly to distribute evenly. Lastly add toasted almonds and spring
onions. Garnish with extra dried apricots and almonds.



--
Rhonda Anderson
Penrith, NSW, Australia