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Cold Rice Salads

Artichoke Wild Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled wild rice

• 1/2 cup marinated artichoke hearts (drained and chopped)

• 3/4 cup sweet red peppers (diced)

• 1/4 cup jarred, pickled peperoncini peppers (drained and chopped)

• 2 tablespoon pine nuts

• 1 to 2 tablespoons olive tapenade

• 2 tablespoons fresh squeezed lemon juice

• 1 tablespoon of liquid from the artichoke hearts (or as desired)

To serve: Serve this cold rice salad on a bed of fresh spinach leaves.

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Egg and Rice Salad

Makes 2 to 3 servings

Here’s a different take on egg salad but it is really delicious and filling.

Combine in a bowl and mix well:

• 2 cups cooked and cooled brown rice

• 1 hard-boiled egg (chopped)

• 1/2 cup celery (diced)

• a few dill pickle slices (chopped)

• 1/4 cup plain yogurt

• 1/4 cup mayonnaise

• 1 tablespoon fresh dill (chopped)

To serve: Try serving this cold rice salad over some steamed and chilled asparagus spears dressed with some fresh squeezed lemon juice.

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Mexican Brown Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled brown rice

• 1/2 cup roasted red peppers (roughly chopped)

• 1/4 cup pitted black olives (chopped)

• bottled jalapeno slices (to taste) (chopped )

• 2 tablespoons fresh cilantro (roughly chopped)

• 1/2 cup salsa

• 1/4 cup sour cream

To serve: For each serving, place salad greens on a plate, then place the salad on the greens and finally take some baked tortilla chips and tuck them under the salad greens all around the edge of the plate. Finally, crumble a couple more chips and sprinkle over the top of each salad serving.