Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
Meanwhile, prepare dressing and veggies.
Toss rice with dressing and cool in fridge.
Once cooled, add veggies and toss.
If not serving right away, reserve peanuts until just before serving so they will not get soggy.
Serve cold.
Cook brown rice according to package directions (if
Wash, core & dice apples.
Place apples in large bowl & toss with lemon juice.
Add cooked brown rice, celery, nuts & raisins, & toss to combine.
In medium bowl, combine mayonnaise & yogurt, blending well.
Fold into rice mixture.
If desired, serve over salad greens.
Cook brown rice.
Pour one cup Newman's Own into brown rice and refrigerate, covered.
Prepare spinach, chopped scallions, chopped celery, drained garbanzo beans, crumbled Feta cheese and cubed tomato into large salad bowl.
Cook turkey bacon in microwave 5 to 6 minutes or until done.
Crumble on top of salad. When ready to serve, pour brown rice mixture over salad and toss. Croutons to season.
Enjoy!
et aside.
TO PREPARE SALAD Melt butter in heavy medium
Cook brown rice until tender, allow to cool.
To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
In a large bowl add the rice and all other salad ingredients.
Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!
In bottom of large bowl, combine bottled dressing and basil. Add chicken, brown rice, mango, and tomatoes. Toss well to combine.
To serve: Place 1 lettuce leaf onto each of 4 serving plates. Divide salad mixture evenly and place into center of lettuce leaves. Garnish top of each serving with an equal amount of crumbled goat cheese.
Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid is absorbed, 45 to 50 minutes.
Combine red bell pepper, peas, raisins, onion, and olives in a bowl.
Whisk vegetable oil, vinegar, and mustard together in a separate bowl for the balsamic dressing.
Stir brown rice and balsamic dressing into vegetable mixture. Season with salt and black pepper.
Top brown rice and vegetables with feta cheese before serving.
Place the lemon juice, olive oil, vinegar and worcestershire sauce in a screw top jar and shake well.
Cook the brown rice acording to the packet instructions, drain and place in a bowl. While the rice is still warm, mix in all the other ingredients including the dressing, stir thoroughly.
Serve at room temperature.
At least a few hours before you plan to serve this dish, cook the brown rice according to the package directions. Allow it to cool for about an hour.
Chop the herbs and veggies. Whisk the oil and lemon juice together.
Mix rice, herbs, veggies, dressing, and pine nuts (if using). Season to taste with salt and pepper. Refrigerate for at least one hour to let the flavors marry.
br>Meanwhile. cook rice following package instructions. Rinse under cold water. Drain
Cook rice in boiling salted water according to package directions. Drain, rinse under cold water and let cool.
Heat oil in a frying pan, season turkey and saute for 6-8 mins, turning, until cooked through. Set aside and allow to rest.
Arrange rice and mixed greens on serving plates. Slice turkey and arrange on top. Drizzle with dressing. Season.
Cook rice in boiling water for 20 mins, or until just tender. Rinse under cold running water for 15 seconds then drain. Transfer to a large bowl along with shredded cabbage and toss to combine.
Meanwhile, heat a frying pan over medium heat. Cook sausages for 6-8 mins, or until cooked through. Remove sausages from pan and let rest for 5 mins. Cut into 1 1/2 inch pieces then add to rice along with parsley, pepper, pine nuts and cranberries.
Whisk together vinegar, oil and garlic. Add to rice mixture and toss gently to combine. Serve.
Cook the rice in a large saucepan of boiling water, uncovered, for about 30 mins or until tender and drain. Rinse the rice under cold water.
Meanwhile, boil, steam or microwave the sweet potato until tender; drain.
For the balsamic dressing, whisk all ingredients in a small bowl.
Place the rice, sweet potato, tomatoes, onion, basil and arugula in a large bowl. Drizzle with dressing; toss gently to combine.
Cook rice according to package instructions. Let
auce pan with 5 cups cold water.
Bring chicken to
large bowl. Transfer cooled rice to the bowl. Add asparagus
Cook instant rice according to package directions. Divide among serving bowls. Cool.
Top with avocado and flake with salmon.
Serve salad with lemon wedges or soy sauce, if desired.
In a large serving bowl, combine the rice, black-eyed peas, onion, celery, pecans, and parsley; set aside.
In a small bowl, combine the oil, vinegar, thyme, salt, and cayenne.
Mix well, then pour the dressing over the salad; toss to combine and serve.
To make lemon mustard dressing, whisk ingredients together. Set aside.
For salad, combine all ingredients. Toss with lemon mustard dressing. Serve warm or chilled.