i meant to ask the last time there was a pasta salad thread (a dish i can't
recall ever eating, frankly) but do y'all have some tried and true rice
salad recipes? ideally, it would be something that could keep for a week
or at a few days, since i will likely be the only one eating it.

something citrus-y, or more specifically, with lemon. but other ideas are
welcome as well.

your pal,
blake

blake murphy wrote:
> i meant to ask the last time there was a pasta salad thread (a dish i can't
> recall ever eating, frankly) but do y'all have some tried and true rice
> salad recipes? ideally, it would be something that could keep for a week
> or at a few days, since i will likely be the only one eating it.
>
> something citrus-y, or more specifically, with lemon. but other ideas are
> welcome as well.
>
> your pal,
> blake

I've always wanted to try this one

http://tinyurl.com/q9vw3b

Tracy

"blake murphy" > wrote in message
news
>i meant to ask the last time there was a pasta salad thread (a dish i can't
> recall ever eating, frankly) but do y'all have some tried and true rice
> salad recipes? ideally, it would be something that could keep for a week
> or at a few days, since i will likely be the only one eating it.
>
> something citrus-y, or more specifically, with lemon. but other ideas are
> welcome as well.
>
> your pal,
> blake


Here are a few - I have about 600 in the data base.

Dimitri

3 c. cooked wild rice
1/4 c. slivered almonds
1/4 c. celery, chopped fine
1/4 c. green scallions, chopped
3 tbsp. balsamic vinegar
1/4 c. apricots, chopped (optional)

Mix all ingredients except vinegar. Toss in vinegar. Let marinate for at
least 15 minutes.

# 2

1 c. uncooked reg. rice
1 can mandarin oranges, drained
1 c. chopped green onion
1 c. diagonally sliced celery
1 can sliced water chestnuts, drained
1 (3 1/2 oz.) can sliced mushrooms,
drained
1/4 c. rice vinegar
1/4 c. vegetable oil
1/4 c. soy sauce

Cook rice as usual, OMIT SALT. Cool. Combine rice and next 5 ingredients.
Toss lightly. Combine vinegar, oil, soy sauce. Pour over rice mixture.
Toss. Chill overnight. Serve and garnish as desired. Serves 10 to 12.

# 3

3 c. cooked rice
2 c. chopped, cooked chicken
1 med. avocado, cut into 1/2 in. cubes
1 c. diagonally sliced celery
1/2 green pepper, cut into thin strips
1/4 c. minced onion
3 tbsp. lemon juice
2 tbsp. vegetable oil
1 clove garlic, minced
Dash of hot sauce
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
Lettuce leaves
2 tomatoes, cut into wedges
1 med. avocado, sliced

Combine first 6 ingredients in bowl. Combine lemon juice and next 6
ingredients in a jar, shake vigorously. Pour over rice mixture and toss
gently. Cover. Chill at least 2 hours. Serve on lettuce with tomato
wedges and avocado slices. Serves 6.


# 4
Hot Greek

3 tbsp. hot cooked brown rice
1 tsp. chopped onion
1/2 tsp. chopped parsley
5 olive slices
1/2 tsp. olive oil
1/2 tsp. lemon juice
Pinches of salt, pepper and oregano
Stir all ingredients together and eat! Makes one serving

# 5

SRI WASANO'S INFAMOUS INDONESIAN RICE SALAD

On May 14, 2:03*pm, blake murphy > wrote:
> i meant to ask the last time there was a pasta salad thread (a dish i can't
> recall ever eating, frankly) but do y'all have some tried and true rice
> salad recipes? *ideally, it would be something that could keep for a week
> or at *a few days, since i will likely be the only one eating it. *
>
> something citrus-y, or more specifically, with lemon. *but other ideas are
> welcome as well.
>
> your pal,
> blake

Not lemony, but this is terrific:

Black Bean and Rice Salad

4 cups cooked brown basmati rice, cooled
1 15-oz can whole kernel corn, drained
2 15-oz cans black beans, drained & rinsed
1 red bell pepper, seeded & diced
1 4.5-oz can chopped green chilies, drained
1 bunch green onions, chopped
Fresh chopped cilantro, to taste (optional)

1/2 cup tarragon vinegar
1/2 cup canola (I used EVOO) oil
4 (large) cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp cayenne pepper
1 tsp. salt
4 dashes tabasco, or to taste

Place rice in large mixing bowl. Add corn, beans, pepper, chiles,
onions & cilantro, if using. Mix well. Whisk together dressing
ingredients and toss well into rice mixture. Cover & chill until ready
to serve. Makes 12 servings.


Kris

On May 14, 3:50*pm, Damsel in dis Dress >
wrote:
> On Thu, 14 May 2009 18:03:16 GMT, blake murphy
>
> > wrote:
> >i meant to ask the last time there was a pasta salad thread (a dish i can't
> >recall ever eating, frankly) but do y'all have some tried and true rice
> >salad recipes? *ideally, it would be something that could keep for a week
> >or at *a few days, since i will likely be the only one eating it. *
>
> >something citrus-y, or more specifically, with lemon. *but other ideas are
> >welcome as well.
>
> I haven't made this, but I've eaten it. *Louis Gordon brought it to a
> Twin Cities cook-in many moons ago. *It was attacked as though by an
> army of vacuum cleaners. *Delicious!
>
> * * * * * * * * * * * * Exported from MasterCook *
>
> * * * * * * * * * * * * *Oriental Wild Rice Salad
>
> Recipe By * * :Louis Gordon
> Serving Size *: 0 * * Preparation Time :0:00
> Categories * *: Rice * * * * * * * * * * * * * *Salads/Dressings
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * * *1/2 * * * * * cup *wild rice
> * 3 * * * * * * * cups *water
> * * *1/2 * * * * * cup *brown rice
> * 1 * * * * * * * * * * red bell pepper -- chopped
> * 1 * * * * * * * *cup *chopped celery
> * 1 * * * * * * * *cup *frozen peas -- defrosted
> * 1 * * * * * * * *cup *chopped water chestnuts
> * 2 * * * * * *bunches *scallions -- sliced
> * * *1/3 * * * * * cup *frozen orange juice concentrate
> * * *1/4 * * * * * cup *soy sauce
> * 2 * * * *tablespoons *dark sesame oil
> * 1 1/2 * * *teaspoons *lemon juice
> * * *1/2 * * *teaspoon *minced fresh ginger
> * 2 * * * * * * cloves *garlic -- minced
> * 2 * * * *tablespoons *chopped cashews
>
> Rinse the wild rice and bring it to a boil with 3 cups water. Simmer
> 10 minutes and add the brown rice. Simmer an additional 40-50 minutes.
> Drain and cool when the brown rice is done and the wild rice has
> butterflied. In a bowl combine the rice, bell pepper, celery, peas,
> chestnuts, and scallions. Toss well
>
> In a separate bowl combine the orange juice, soy, oil, lemon juice,
> ginger, and garlic. Mix until the orange juice is dissolved. pour this
> mixture over the rice mixture and toss well. Chill for 2 hours and
> then add the cashews and toss.
>
> Source:
> * "rec.food.cooking"
>
> * * * * * * * * * * * * * * * * * * - - - - - - - - - - - - - - - - -
>
> NOTES : The Great Twin Cities Potluck of 1998
>
> --
> Change "invalid" to James Bond's agent number to reply.

Boy does THAT sound good. I may have to try that one soon.

Thanks for posting,
Kris

On Thu, 14 May 2009 18:03:16 GMT, blake murphy
> wrote:

>i meant to ask the last time there was a pasta salad thread (a dish i can't
>recall ever eating, frankly) but do y'all have some tried and true rice
>salad recipes? ideally, it would be something that could keep for a week
>or at a few days, since i will likely be the only one eating it.
>
>something citrus-y, or more specifically, with lemon. but other ideas are
>welcome as well.
>
>your pal,
>blake



* Exported from MasterCook *

Indian Rice Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked brown rice
1 cup cooked wild rice
1 cup dried tart cherries
1/4 cup thinly sliced celery
1/4 cup thinly sliced green onions
1/4 cup chopped pecans
1/4 cup plain low-fat yogurt -- to taste (1/4-1/2 cup)
Salt and pepper to taste
1 11-ounce can mandarin oranges -- drained
1/2 cucumber -- peeled, halved lengthwise, seeded
and sliced


In a large serving bowl, combine brown rice, wild rice, cherries,
celery, green onions and pecans; mix well. Stir in yogurt. Season with
salt and pepper. Arrange orange sections and cucumber slices in a
decorative pattern on top of the salad. Refrigerate, covered, several
hours to blend flavors before serving.

Serving size: 3/4 cup

- -

Per Serving (excluding unknown items): 181 Calories; 3g Fat (16.3%
calories from fat); 4g Protein; 36g Carbohydrate; 3g Dietary Fiber;
trace Cholesterol; 13mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat.

On Thu, 14 May 2009 13:35:02 -0700 (PDT), Kris >
wrote:

>On May 14, 3:50*pm, Damsel in dis Dress >
>wrote:
>>
>> I haven't made this, but I've eaten it. *Louis Gordon brought it to a
>> Twin Cities cook-in many moons ago. *It was attacked as though by an
>> army of vacuum cleaners. *Delicious!
>>
>> * * * * * * * * * * * * Exported from MasterCook *
>>
>> * * * * * * * * * * * * *Oriental Wild Rice Salad
>>
>> Recipe By * * :Louis Gordon
>> Serving Size *: 0 * * Preparation Time :0:00
>> Categories * *: Rice * * * * * * * * * * * * * *Salads/Dressings
>
>Boy does THAT sound good. I may have to try that one soon.
>
>Thanks for posting,
>Kris

Your tongue will become delirious with joy! Hope you enjoy it as much
as we all did.

Carol

--
Change "invalid" to James Bond's agent number to reply.

blake murphy wrote:
> i meant to ask the last time there was a pasta salad thread (a dish i can't
> recall ever eating, frankly) but do y'all have some tried and true rice
> salad recipes? ideally, it would be something that could keep for a week
> or at a few days, since i will likely be the only one eating it.
>
> something citrus-y, or more specifically, with lemon. but other ideas are
> welcome as well.
>
> your pal,
> blake

Yes! Just a moment.

This may have come from a Romagnoli cookbook. By now, my memory
fails me. I also don't recall whether or not I tinkered with
this. The comments are from when I made it again after a gap of
several years.

Italian Rice Salad (5-6)

Nice and piquant—-just the way I like it. This is the only rice
salad I have ever liked—-in addition to the outstanding flavor,
the rice retains a nice texture.

10-oz package frozen mixed veggies, cooked
1 large red or yellow bell pepper, julienned (poss. 2 small)
12-oz jar Jardiniera Garden Salad (in Italian section of
supermarket), drained and diced 8/99—could probably use 16 oz)
1/2 c each black and green olives, sliced (this was before you
could get good olives easily; I’ll have to try this again with
them and see how they are)
1 Tbsp SMALL [nonpareil] capers
2 anchovies, minced (8/99—2 pcs flat anchovies)
juice of 2 lemons (I interpret this as 1/2 c; the lemons are very
juicy! You may prefer less.)
6 Tbsp extra-virgin olive oil
2 Tbsp chopped parsley
1/2 tsp basil (have to try 1 1/2 tsp minced fresh!)
1 small clove garlic, minced (8/99—-used 2 medium-large, which was
too much on day 1 but fine on day 2)
salt and freshly ground black pepper to taste (tread lightly with
the salt until you taste this; 8/99 used 1/4 tsp; use less if
both green and black olives are salty)

1 c raw rice (preferably long-grain white; short or medium-grain
brown are also good but more chewy)
2 hard-boiled eggs, chopped
lettuce (opt.)

Combine everything but rice, eggs, and lettuce early in the day
and chill well. (This works best but isn't absolutely essential.)
About 3 hours before serving, cook rice in 2 1/4 c water until
the water has been absorbed. Cool a little and add to chilled
mixture, mixing well. Chill.
Just before serving mix in eggs. Serve on lettuce if desired.

--
Jean B.

Michael Kuettner wrote:
> "blake murphy" schrieb :
>> i meant to ask the last time there was a pasta salad thread (a dish i can't
>> recall ever eating, frankly) but do y'all have some tried and true rice
>> salad recipes? ideally, it would be something that could keep for a week
>> or at a few days, since i will likely be the only one eating it.
>>
>> something citrus-y, or more specifically, with lemon. but other ideas are
>> welcome as well.
>>
> Hmm, a quick and dirty one :
>
> 200 grams cooked longgrain rice
> vinegar or lemon juice
> salt, pepper
> 400 grams of the below :
>
> Slice chicken breast into thin stripes. Fry quickly in curry butter.
> Take from fire, stir in Mungo chutney, pineapple pieces and
> the cooked rice. Season with salt, pepper and lemon jice or
> vinegar.
> Refridgerate.
>
> Cheers,
>
> Michael Kuettner
>

Oh! That sounds like an interesting approach!
--
Jean B.

Have you ever tried this with pieces of fresh orange?

~~~~~~~~~~~

On Thu, 14 May 2009 16:05:35 -0500, wrote:
>
>* Exported from MasterCook *
>
> Indian Rice Salad
>
>Recipe By :
>Serving Size : 8 Preparation Time :0:00
>Categories : Salad
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 2 cups cooked brown rice
> 1 cup cooked wild rice
> 1 cup dried tart cherries
> 1/4 cup thinly sliced celery
> 1/4 cup thinly sliced green onions
> 1/4 cup chopped pecans
> 1/4 cup plain low-fat yogurt -- to taste (1/4-1/2 cup)
> Salt and pepper to taste
> 1 11-ounce can mandarin oranges -- drained
> 1/2 cucumber -- peeled, halved lengthwise, seeded
>and sliced
>
>
>In a large serving bowl, combine brown rice, wild rice, cherries,
>celery, green onions and pecans; mix well. Stir in yogurt. Season with
>salt and pepper. Arrange orange sections and cucumber slices in a
>decorative pattern on top of the salad. Refrigerate, covered, several
>hours to blend flavors before serving.
>
>Serving size: 3/4 cup
>
>- -
>
>Per Serving (excluding unknown items): 181 Calories; 3g Fat (16.3%
>calories from fat); 4g Protein; 36g Carbohydrate; 3g Dietary Fiber;
>trace Cholesterol; 13mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
>Meat; 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat.


--
I love cooking with wine.
Sometimes I even put it in the food.

On May 14, 1:03Â*pm, blake murphy > wrote:
> i meant to ask the last time there was a pasta salad thread (a dish i can't
> recall ever eating, frankly) but do y'all have some tried and true rice
> salad recipes? Â*ideally, it would be something that could keep for a week
> or at Â*a few days, since i will likely be the only one eating it. Â*
>
> something citrus-y, or more specifically, with lemon. Â*but other ideas are
> welcome as well.
>
> your pal,
> blake

================================
Curried Artichoke/Rice Salad
(Adapted from a recipe by Valerie Bernstein - I think she lives in
Pennsylvania now. her husband, Rick, is a cardio-vascular surgeon)

2 cups long grain white rice, cooked
[you will have 6 cups cooked rice. Uncle Ben's converted stays
separate]

3 jars marinated artichoke hearts, drained (save liquid)
[or 2 cans artichoke hearts, drained (toss liquid)]

3 stalks very thinly sliced celery

1 bunch green onions, thinly sliced including tops

1 cup sliced green or black olives (optional)

2 cups (more or less) mayonnaise

1 to 2 teaspoons (or more) curry powder

Marinade from artichokes or Italian salad dressing

Chop artichokes into about 1/2 -inch pieces (not too fine!). Mix rice
and ۬vegetables. Stir marinade or dressing into mayonnaise until it's
the ۬consistency of thick cream. Add curry powder to taste. Stir into
rice mixture.۬۬Chill.

I have not tried this with brown rice or a mixture of wild rice, but I
think ۬it would work. Also, if you added a couple of cups of diced
cooked chicken, it ۬would be a main dish.

The first time I ate it I thought there was French's ۬mustard in it..
There is not. Do not use Miracle Whip, too sweet.

Lynn in Fargo

On May 14, 2:53*pm, Damsel in dis Dress >
wrote:
> On Thu, 14 May 2009 18:03:16 GMT, blake murphy
>
> > wrote:
> >i meant to ask the last time there was a pasta salad thread (a dish i can't
> >recall ever eating, frankly) but do y'all have some tried and true rice
> >salad recipes? *ideally, it would be something that could keep for a week
> >or at *a few days, since i will likely be the only one eating it. *
>
> >something citrus-y, or more specifically, with lemon. *but other ideas are
> >welcome as well.
>
> This was brought to another Twin Cities cook-in, this time by Lynn
> Gifford (of the Fargo Giffords). *We brought home some of the
> leftovers, but they didn't last long. *Dayam! *This was good stuff!
>
> * * * * * * * * * * * * Exported from MasterCook *
>
> * * * * * * * * * * Curried Turkey and Wild Rice Salad
>
> Recipe By * * :Lynn Gifford
> Serving Size *: 0 * * Preparation Time :0:00
> Categories * *: Poultry * * * * * * * * * * * * Rice
> * * * * * * * * Salads/Dressings
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * 1 * * * * * * * *cup *long grain white rice -- cooked (yields 3 c.)
> * 1 * * * * * * * *cup *wild rice -- cooked (yields 3 c.)
> * 3 * * * * * * * cups *diced turkey -- cooked
> * 2 * * * * * * * cans *artichoke hearts -- drained
> * 3 * * * * * * stalks *very thinly sliced celery
> * 1 * * * * * * *bunch *green onions -- thinly sliced
> * 1 * * * * * * * * * * green bell pepper -- diced
> * 2 * * * * * * * cups *seedless grapes
> * 2 * * * * * * * cups *mayonnaise
> * 2 * * * * *teaspoons *curry powder
>
> Chop artichokes into about 1/2 inch pieces (not too fine!) Mix rice
> and vegetables. Stir curry powder into mayonnaise, taste and adjust
> seasoning. Stir into rice mixture. Chill.
>
> --
> Change "invalid" to James Bond's agent number to reply.

OOPS! I swear I didn't see this before I posted the recipe. I like
this version better. The marinade from the artichokes is pretty
important to the flavor. If black olives replace the grapes - it
would keep better too.
Lynn in Fargo

On Thu, 14 May 2009 18:14:43 -0700, sf > wrote:

>Have you ever tried this with pieces of fresh orange?


No, always with canned fruit

~~~~~~~~~~~

>
>On Thu, 14 May 2009 16:05:35 -0500, wrote:
>>
>>* Exported from MasterCook *
>>
>> Indian Rice Salad
>>
>>Recipe By :
>>Serving Size : 8 Preparation Time :0:00
>>Categories : Salad
>>
>> Amount Measure Ingredient -- Preparation Method
>>-------- ------------ --------------------------------
>> 2 cups cooked brown rice
>> 1 cup cooked wild rice
>> 1 cup dried tart cherries
>> 1/4 cup thinly sliced celery
>> 1/4 cup thinly sliced green onions
>> 1/4 cup chopped pecans
>> 1/4 cup plain low-fat yogurt -- to taste (1/4-1/2 cup)
>> Salt and pepper to taste
>> 1 11-ounce can mandarin oranges -- drained
>> 1/2 cucumber -- peeled, halved lengthwise, seeded
>>and sliced
>>
>>
>>In a large serving bowl, combine brown rice, wild rice, cherries,
>>celery, green onions and pecans; mix well. Stir in yogurt. Season with
>>salt and pepper. Arrange orange sections and cucumber slices in a
>>decorative pattern on top of the salad. Refrigerate, covered, several
>>hours to blend flavors before serving.
>>
>>Serving size: 3/4 cup
>>
>>- -
>>
>>Per Serving (excluding unknown items): 181 Calories; 3g Fat (16.3%
>>calories from fat); 4g Protein; 36g Carbohydrate; 3g Dietary Fiber;
>>trace Cholesterol; 13mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
>>Meat; 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat.

On Thu, 14 May 2009 18:23:48 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:

>On May 14, 2:53*pm, Damsel in dis Dress >
>wrote:
>>
>> * * * * * * * * * * Curried Turkey and Wild Rice Salad
>>
>> Recipe By * * :Lynn Gifford
>> Serving Size *: 0 * * Preparation Time :0:00
>> Categories * *: Poultry * * * * * * * * * * * * Rice
>
>OOPS! I swear I didn't see this before I posted the recipe.

Yeah, that's what they ALL say.

>I like
>this version better. The marinade from the artichokes is pretty
>important to the flavor. If black olives replace the grapes - it
>would keep better too.

Oh, but the grapes, the grapes .....

Carol

--
Change "invalid" to James Bond's agent number to reply.

"Jean B." schrieb :
> Michael Kuettner wrote:
>> "blake murphy" schrieb :
>>> i meant to ask the last time there was a pasta salad thread (a dish i
>>> can't
>>> recall ever eating, frankly) but do y'all have some tried and true rice
>>> salad recipes? ideally, it would be something that could keep for a
>>> week
>>> or at a few days, since i will likely be the only one eating it.
>>>
>>> something citrus-y, or more specifically, with lemon. but other ideas
>>> are
>>> welcome as well.
>>>
>> Hmm, a quick and dirty one :
>>
>> 200 grams cooked longgrain rice
>> vinegar or lemon juice
>> salt, pepper
>> 400 grams of the below :
>>
>> Slice chicken breast into thin stripes. Fry quickly in curry butter.
>> Take from fire, stir in Mungo chutney, pineapple pieces and
>> the cooked rice. Season with salt, pepper and lemon jice or
>> vinegar.
>> Refridgerate.
>>
>>
>
> Oh! That sounds like an interesting approach!

It's quick, simple and tasty. If you want to add some hotness,
use hot curry powder or hot mungo chutney.

Cheers,

Michael Kuettner

On Thu, 14 May 2009 15:05:39 -0400, Boron Elgar wrote:

> On Thu, 14 May 2009 18:03:16 GMT, blake murphy
> > wrote:
>
>>i meant to ask the last time there was a pasta salad thread (a dish i can't
>>recall ever eating, frankly) but do y'all have some tried and true rice
>>salad recipes? ideally, it would be something that could keep for a week
>>or at a few days, since i will likely be the only one eating it.
>>
>>something citrus-y, or more specifically, with lemon. but other ideas are
>>welcome as well.
>>
>>your pal,
>>blake
>
> If you're going to keep it for a week, you'd be better off with lemon
> zest or a bit of juice, rather than any citrus sections added up
> front.
>

yes, i was thinking of lemon juice, not pulp.

your pal,
blake

thanks for the many responses - i'm too lazy to thank you individually.
some good ideas.

your pal,
blake

On Fri, 15 May 2009 15:41:34 GMT, blake murphy
> wrote:

>thanks for the many responses - i'm too lazy to thank you individually.
>some good ideas.

BUM!

Your pal, who couldn't help herself,
Carol

--
Change "invalid" to James Bond's agent number to reply.

blake murphy wrote:

> On Thu, 14 May 2009 15:05:39 -0400, Boron Elgar wrote:
>
> > On Thu, 14 May 2009 18:03:16 GMT, blake murphy
> > > wrote:
> >
> >>i meant to ask the last time there was a pasta salad thread (a dish i
can't
> >>recall ever eating, frankly) but do y'all have some tried and true rice
> >>salad recipes? ideally, it would be something that could keep for a
week
> >>or at a few days, since i will likely be the only one eating it.
> >>
> >>something citrus-y, or more specifically, with lemon. but other ideas
are
> >>welcome as well.
> >>
> >>your pal,
> >>blake
> >
> > If you're going to keep it for a week, you'd be better off with lemon
> > zest or a bit of juice, rather than any citrus sections added up
> > front.
> >
>
> yes, i was thinking of lemon juice, not pulp.


Hey, blake, when I make brown rice I usually add a packet of tamarind soup
base, gives a nice zesty "tang" to the rice if that's wot you want. You can
find it at Asian places, Knorr and Mama Sita are two brands, it's cheap,
like twoferabuck or so. It's a staple in my pad, I also use it for curries.
You might also want to add some red curry paste (the kind in the little
cans, e.g. Maesri or Mama Sita...) to the rice to spice it up if that's yer
bag. A bit of coconut milk added to the rice will make a sweet contrast to
the tang and spice of the above...

You could use brown rice cooked with the above as a base for an Asian - y
rice salad, peapods, dried mushrooms, miniature corn, peapods, some red or
green onion, carrots, red bell pepper, string or snake beans, etc. Soy,
garlic, sesame oil, cilantro...peanuts or cashews to garnish, etc. And it's
pretty cheap if you get all the fixin's at the Asian store...and you can
cook up a bunch of rice and freeze some of it for future use.


--
Best
Greg

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> On May 14, 1:03Â*pm, blake murphy > wrote:
> > i meant to ask the last time there was a pasta salad thread (a dish i can't
> > recall ever eating, frankly) but do y'all have some tried and true rice
> > salad recipes? Â*ideally, it would be something that could keep for a week
> > or at Â*a few days, since i will likely be the only one eating it. Â*
> >
> > something citrus-y, or more specifically, with lemon. Â*but other ideas are
> > welcome as well.
> >
> > your pal,
> > blake
>
> ================================
> Curried Artichoke/Rice Salad
> (Adapted from a recipe by Valerie Bernstein - I think she lives in
> Pennsylvania now. her husband, Rick, is a cardio-vascular surgeon)
>
> 2 cups long grain white rice, cooked
> [you will have 6 cups cooked rice. Uncle Ben's converted stays
> separate]
(snip rest of recipe)
> Lynn in Fargo

Thirty five years ago that recipe used to be made with Rice-A-Roni.
Lemmee see if I have it. . . . nope, not electronically, anyway. I'm
too pooped to check the paper recipes.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Thu, 14 May 2009 18:03:16 GMT, blake murphy wrote:

> i meant to ask the last time there was a pasta salad thread (a dish i can't
> recall ever eating, frankly) but do y'all have some tried and true rice
> salad recipes? ideally, it would be something that could keep for a week
> or at a few days, since i will likely be the only one eating it.
>
> something citrus-y, or more specifically, with lemon. but other ideas are
> welcome as well.

Rice goes funky in a few days. You'll definitely need some spoilage
retardant to keep it for a week. Citrus or vinegar-based.

I've had plenty of pasta salads, but never even heard of rice salad.
Not at the salad bar, and not in the deli.

-sw

On Sat, 16 May 2009 00:18:18 -0500, Sqwertz
> wrote:

>On Thu, 14 May 2009 18:03:16 GMT, blake murphy wrote:
>
>> i meant to ask the last time there was a pasta salad thread (a dish i can't
>> recall ever eating, frankly) but do y'all have some tried and true rice
>> salad recipes? ideally, it would be something that could keep for a week
>> or at a few days, since i will likely be the only one eating it.
>>
>> something citrus-y, or more specifically, with lemon. but other ideas are
>> welcome as well.
>
>Rice goes funky in a few days. You'll definitely need some spoilage
>retardant to keep it for a week. Citrus or vinegar-based.
>
>I've had plenty of pasta salads, but never even heard of rice salad.
>Not at the salad bar, and not in the deli.
>
>-sw

leading a sheltered life?

On Fri, 15 May 2009 16:33:47 -0500, Gregory Morrow wrote:

> blake murphy wrote:
>
>> On Thu, 14 May 2009 15:05:39 -0400, Boron Elgar wrote:
>>
>>> On Thu, 14 May 2009 18:03:16 GMT, blake murphy
>>> > wrote:
>>>
>>>>i meant to ask the last time there was a pasta salad thread (a dish i
> can't
>>>>recall ever eating, frankly) but do y'all have some tried and true rice
>>>>salad recipes? ideally, it would be something that could keep for a
> week
>>>>or at a few days, since i will likely be the only one eating it.
>>>>
>>>>something citrus-y, or more specifically, with lemon. but other ideas
> are
>>>>welcome as well.
>>>>
>>>>your pal,
>>>>blake
>>>
>>> If you're going to keep it for a week, you'd be better off with lemon
>>> zest or a bit of juice, rather than any citrus sections added up
>>> front.
>>>
>>
>> yes, i was thinking of lemon juice, not pulp.
>
> Hey, blake, when I make brown rice I usually add a packet of tamarind soup
> base, gives a nice zesty "tang" to the rice if that's wot you want. You can
> find it at Asian places, Knorr and Mama Sita are two brands, it's cheap,
> like twoferabuck or so.

i don't know that i've seen this, but i'll look next time.

your pal,
blake

On Fri, 15 May 2009 11:31:03 -0500, Damsel in dis Dress wrote:

> On Fri, 15 May 2009 15:41:34 GMT, blake murphy
> > wrote:
>
>>thanks for the many responses - i'm too lazy to thank you individually.
>>some good ideas.
>
> BUM!
>
> Your pal, who couldn't help herself,
> Carol

i have other slothful habits as well.

your pal,
blake

On Sat, 16 May 2009 00:18:18 -0500, Sqwertz wrote:

> On Thu, 14 May 2009 18:03:16 GMT, blake murphy wrote:
>
>> i meant to ask the last time there was a pasta salad thread (a dish i can't
>> recall ever eating, frankly) but do y'all have some tried and true rice
>> salad recipes? ideally, it would be something that could keep for a week
>> or at a few days, since i will likely be the only one eating it.
>>
>> something citrus-y, or more specifically, with lemon. but other ideas are
>> welcome as well.
>
> Rice goes funky in a few days. You'll definitely need some spoilage
> retardant to keep it for a week. Citrus or vinegar-based.
>
> I've had plenty of pasta salads, but never even heard of rice salad.
> Not at the salad bar, and not in the deli.
>
> -sw

they're out there. i'm pretty sure i just didn't see it in a cartoon or
something somewhere.

your pal,
blake

On Sat, 16 May 2009 08:38:01 -0500, wrote:

>On Sat, 16 May 2009 00:18:18 -0500, Sqwertz
> wrote:
>
>>On Thu, 14 May 2009 18:03:16 GMT, blake murphy wrote:
>>
>>> i meant to ask the last time there was a pasta salad thread (a dish i can't
>>> recall ever eating, frankly) but do y'all have some tried and true rice
>>> salad recipes? ideally, it would be something that could keep for a week
>>> or at a few days, since i will likely be the only one eating it.
>>>
>>> something citrus-y, or more specifically, with lemon. but other ideas are
>>> welcome as well.
>>
>>Rice goes funky in a few days. You'll definitely need some spoilage
>>retardant to keep it for a week. Citrus or vinegar-based.
>>
>>I've had plenty of pasta salads, but never even heard of rice salad.
>>Not at the salad bar, and not in the deli.
>>
>
>leading a sheltered life?

Where do you find rice salads - the deli at Safeway or Lucky?

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
wrote:

> On Sat, 16 May 2009 00:18:18 -0500, Sqwertz
> > wrote:
>
> >On Thu, 14 May 2009 18:03:16 GMT, blake murphy wrote:
> >
> >> i meant to ask the last time there was a pasta salad thread (a dish i can't
> >> recall ever eating, frankly) but do y'all have some tried and true rice
> >> salad recipes? ideally, it would be something that could keep for a week
> >> or at a few days, since i will likely be the only one eating it.
> >>
> >> something citrus-y, or more specifically, with lemon. but other ideas are
> >> welcome as well.
> >
> >Rice goes funky in a few days. You'll definitely need some spoilage
> >retardant to keep it for a week. Citrus or vinegar-based.
> >
> >I've had plenty of pasta salads, but never even heard of rice salad.
> >Not at the salad bar, and not in the deli.
> >
> >-sw
>
> leading a sheltered life?

I've never seen it either, but I don't see why it would not work as well
as pasta.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sat, 16 May 2009 09:29:07 -0700, sf wrote:

> On Sat, 16 May 2009 08:38:01 -0500, wrote:
>
>>>I've had plenty of pasta salads, but never even heard of rice salad.
>>>Not at the salad bar, and not in the deli.
>>>
>>
>>leading a sheltered life?
>
> Where do you find rice salads - the deli at Safeway or Lucky?

Thank you. It must be a regional thing. But not in Pennsylvania,
South Carolina, Ohio, Texas, or California that I've ever
experienced. And I do a lot of grocery store shopping.

-sw

On Sat, 16 May 2009 08:38:01 -0500, wrote:

> On Sat, 16 May 2009 00:18:18 -0500, Sqwertz
> > wrote:
>
>>I've had plenty of pasta salads, but never even heard of rice salad.
>>Not at the salad bar, and not in the deli.
>
> leading a sheltered life?

Orzo salad, yes (which is a pasta). But not rice salad. Perhaps
it's you who live a sheltered life and your mother serves this 3
times a week. But othewrwise unkown to most people who don't eat
mother's cooking weekly.

-sw

On Sat, 16 May 2009 20:44:29 -0500, Sqwertz
> wrote:

>On Sat, 16 May 2009 08:38:01 -0500, wrote:
>
>> On Sat, 16 May 2009 00:18:18 -0500, Sqwertz
>> > wrote:
>>
>>>I've had plenty of pasta salads, but never even heard of rice salad.
>>>Not at the salad bar, and not in the deli.
>>
>> leading a sheltered life?
>
>Orzo salad, yes (which is a pasta). But not rice salad. Perhaps
>it's you who live a sheltered life and your mother serves this 3
>times a week. But othewrwise unkown to most people who don't eat
>mother's cooking weekly.
>
>-sw


Hadn't sat at her table since 1972, she left this world in 1998.

In article >,
wrote:

> On Sat, 16 May 2009 20:44:29 -0500, Sqwertz
> > wrote:
>
> >On Sat, 16 May 2009 08:38:01 -0500, wrote:
> >
> >> On Sat, 16 May 2009 00:18:18 -0500, Sqwertz
> >> > wrote:
> >>
> >>>I've had plenty of pasta salads, but never even heard of rice salad.
> >>>Not at the salad bar, and not in the deli.
> >>
> >> leading a sheltered life?
> >
> >Orzo salad, yes (which is a pasta). But not rice salad. Perhaps
> >it's you who live a sheltered life and your mother serves this 3
> >times a week. But othewrwise unkown to most people who don't eat
> >mother's cooking weekly.
> >
> >-sw
>
>
> Hadn't sat at her table since 1972, she left this world in 1998.

I feel for you babe. Mine left this world in 2002.
It still hurts...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> wrote:
>
>> On Sat, 16 May 2009 20:44:29 -0500, Sqwertz
>> > wrote:
>>
>>> On Sat, 16 May 2009 08:38:01 -0500, wrote:
>>>
>>>> On Sat, 16 May 2009 00:18:18 -0500, Sqwertz
>>>> > wrote:
>>>>
>>>>> I've had plenty of pasta salads, but never even heard of rice salad.
>>>>> Not at the salad bar, and not in the deli.
>>>> leading a sheltered life?
>>> Orzo salad, yes (which is a pasta). But not rice salad. Perhaps
>>> it's you who live a sheltered life and your mother serves this 3
>>> times a week. But othewrwise unkown to most people who don't eat
>>> mother's cooking weekly.
>>>
>>> -sw
>>
>> Hadn't sat at her table since 1972, she left this world in 1998.
>
> I feel for you babe. Mine left this world in 2002.
> It still hurts...

I don't think it stops hurting. Mine died in 1994. I just try to
think about it superficially and not get into the grief.

--
Jean B.

On Sat, 16 May 2009 20:50:50 -0500, wrote:

> Hadn't sat at her table since 1972, she left this world in 1998.

You really should have visited her more often.

-

On Sat, 16 May 2009 09:29:07 -0700, sf wrote:

> On Sat, 16 May 2009 08:38:01 -0500, wrote:
>
>>On Sat, 16 May 2009 00:18:18 -0500, Sqwertz
> wrote:
>>
>>>On Thu, 14 May 2009 18:03:16 GMT, blake murphy wrote:
>>>
>>>> i meant to ask the last time there was a pasta salad thread (a dish i can't
>>>> recall ever eating, frankly) but do y'all have some tried and true rice
>>>> salad recipes? ideally, it would be something that could keep for a week
>>>> or at a few days, since i will likely be the only one eating it.
>>>>
>>>> something citrus-y, or more specifically, with lemon. but other ideas are
>>>> welcome as well.
>>>
>>>Rice goes funky in a few days. You'll definitely need some spoilage
>>>retardant to keep it for a week. Citrus or vinegar-based.
>>>
>>>I've had plenty of pasta salads, but never even heard of rice salad.
>>>Not at the salad bar, and not in the deli.
>>>
>>
>>leading a sheltered life?
>
> Where do you find rice salads - the deli at Safeway or Lucky?

maybe i was unclear - i don't think it's necessarily a grocery deli item
like pasta or potato salad, but it's out there.

your pal,
blake

In article >,
"Jean B." > wrote:

> >> Hadn't sat at her table since 1972, she left this world in 1998.
> >
> > I feel for you babe. Mine left this world in 2002.
> > It still hurts...
>
> I don't think it stops hurting. Mine died in 1994. I just try to
> think about it superficially and not get into the grief.

Believe me I know! You never get over it but you do learn to cope.
<sigh> Around her birthday and the holidays, I keep finding perfect
gifts for her.

I still cry now and then...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Sqwertz > wrote:

> On Sat, 16 May 2009 20:50:50 -0500, wrote:
>
> > Hadn't sat at her table since 1972, she left this world in 1998.
>
> You really should have visited her more often.
>
> -

Please don't be cruel Steve.
I know you love your mom too and I'm just glad you still have her.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sun, 17 May 2009 12:15:04 -0500, Omelet wrote:

> In article >,
> Sqwertz > wrote:
>
>> On Sat, 16 May 2009 20:50:50 -0500, wrote:
>>
>>> Hadn't sat at her table since 1972, she left this world in 1998.
>>
>> You really should have visited her more often.
>
> Please don't be cruel Steve.

Sounds like he/she was the one being cruel. Boasting that he hadn't
had dinner with mother for 26 years.

-sw

In article >,
Sqwertz > wrote:

> On Sun, 17 May 2009 12:15:04 -0500, Omelet wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> On Sat, 16 May 2009 20:50:50 -0500, wrote:
> >>
> >>> Hadn't sat at her table since 1972, she left this world in 1998.
> >>
> >> You really should have visited her more often.
> >
> > Please don't be cruel Steve.
>
> Sounds like he/she was the one being cruel. Boasting that he hadn't
> had dinner with mother for 26 years.
>
> -sw

I did not read it like that, but to each their own...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sun, 17 May 2009 11:40:13 -0500, Sqwertz
> wrote:

>On Sat, 16 May 2009 20:50:50 -0500, wrote:
>
>> Hadn't sat at her table since 1972, she left this world in 1998.
>
>You really should have visited her more often.
>
>-

I did, once a week just didn't stay for supper, she was 200 miles away

On Sun, 17 May 2009 13:57:16 -0500, Omelet >
wrote:

>In article >,
> Sqwertz > wrote:
>
>> On Sun, 17 May 2009 12:15:04 -0500, Omelet wrote:
>>
>> > In article >,
>> > Sqwertz > wrote:
>> >
>> >> On Sat, 16 May 2009 20:50:50 -0500, wrote:
>> >>
>> >>> Hadn't sat at her table since 1972, she left this world in 1998.
>> >>
>> >> You really should have visited her more often.
>> >
>> > Please don't be cruel Steve.
>>
>> Sounds like he/she was the one being cruel. Boasting that he hadn't
>> had dinner with mother for 26 years.
>
>I did not read it like that, but to each their own...

I'm with Steve on this one. I only HAD my mother for 29 years. I
can't imagine not visiting her during such a long period. Might
explain why info is such an ass. Or does the assidity explain
neglecting mommy for so long?

ObFood: A chicken or egg thing, I guess.

Damsel

--
Change "invalid" to James Bond's agent number to reply.