"HAVE A RICE DAY"

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Appetizers

Entrées

Desserts

 

SALADS

 

 

ARTICHOKE-RICE SALAD

 

1 cup	(250ml)	uncooked Basmati rice		½ cup	(125ml)	red bell pepper, chopped
¼ cup	(60ml)	freshly parsley, chopped		1 can 14oz	(420g)	artichoke hearts, drained and cut into fourths
4 medium		green onions, chopped				Lemon-Garlic Vinaigrette below

 

Cook rice as directed.  Make Lemon-Garlic Vinaigrette.  Mix rice and remaining ingredients in medium bowl.  Toss with vinaigrette.  Cover and refrigerate at least 3 hours until chilled.

 

Lemon-Garlic Vinaigrette

 

¼ cup	(60ml)	vegetable oil		½ tsp	(2ml)	salt
1 Tbsp	(15ml)	grated lemon peel		¼ tsp	(1ml)	pepper
3 Tbsp	(45ml)	lemon juice		1		garlic clove, finely chopped

 

 

 

Persian Rice Salad

 

3 quarts	(3L)	cooked Basmati rice		1 cup	(250ml)	red onions, slivered
1 quart	(1L)	lemon yogurt		1 cup	(250ml)	green onions, sliced
3 cups	(750ml)	cucumbers, halved, seeded and sliced		2 Tbsp	(30ml)	fresh mint, chopped
1½ cups	(375ml)	tomatoes, seeded, chopped		1.5lb	(675g)	mixed greens

 

Combine ingredients except the mixed greens; cover and refrigerate.  Season to taste with grated lemon zest, salt and pepper.

 

Place 4 cups (1L) greens on plate; top with 1½ cups (375ml) rice mixture.  Serves 12

 

Chef's Tips:

Top rice salad with salmon chunks or grilled boneless chicken strips.  Garnish with slivered red onions and tasted pita bread wedges.  If lemon yogurt is not available, use plan yogurt and add additional lemon zests.  Replace chopped mint with fresh dill for a fresh taste.

 

 

Tahini Walnut Rice Salad

 

¾ cup	(175ml)	prepared hummus		3 cups	(750ml)	zucchini, diced
1/3 cup	(75ml)	olive oil		3 cups	(750ml)	yellow squash, diced
1/3 cup	(75ml)	lemon juice		9 cups	(2.25L)	cooked aromatic (basmati or jasmin) rice
3 Tbsp	(45ml)	tahini		3 cups	(750ml)	chick peas, drained, rinsed
12		chicken breasts, skinless and boneless		2 cups	(500ml)	walnuts, toasted, chopped
2Tbsp	(30ml)	olive oil		¾ cup	(175ml)	parsley, chopped
1 cup	(250ml)	onions, chopped		¼ cup	(60ml)	lemon juice
8		garlic cloves, minced		12 cups	(3L)	romaine lettuce, torn

 

Whisk together  hummus, olive oil, lemon juice and tahini.  Season with salt and pepper, cover and refrigerate.  Marinate chicken in olive oil, lemon juice, salt and pepper early in day or overnight.  Sauté onion; add garlic, zucchini, and yellow squash and cook until crisp-tender.  Add rice, chick peas, walnuts, parsley and lemon juice to vegetables.  Season with salt and pepper and cool.

 

Drain chicken from marinade; grill.  For each serving, toss 1¼ cups (300ml) rice mixture and 2 Tbsp (30ml) hummus dressing with 1 cup (250ml) romaine.  Place salad on plate; surround with chicken.  Garnish with lemon slices and grated Parmesan cheese.  Serves 12

 

Chef's Tips:

For vegetarian entrees, omit chicken.  Add variety by using different beans - black, navy or kidney. Vary nuts using almonds, hazelnuts or pecans.

 

 

Grecian Rice Salad

 

2 cups	(500ml)	Italian salad dressing		2-3		cucumber, thinly sliced
½ cup	(125ml)	lemon juice		2		red onion, thinly sliced
3Tbsp.	(45ml)	fresh dill, chopped		1lb	(450g)	feta cheese, crumbled
To Taste		fresh or dried oregano		2 cups	(500ml)	ripe olives, pitted and sliced
9 cups	(2.25L)	cooked brown rice		1½ cup	(375ml)	green pepper, diced
12 cups	(3L)	lettuce, chopped		1½ cup	(375ml)	red pepper, diced
5		tomatoes, chopped		1 dozen		hard cooked eggs, chopped

 

Whisk together Italian salad dressing, lemon juice, dill and oregano.  Set aside.  Combine rice with 1 cup (250ml) prepared dressing.  Arrange 1 cup (250ml) lettuce on each individual plate; place ¾ cup (175ml) rice on top.  Arrange separately around rice the tomato, cucumber, red onion, feta cheese, olives, peppers, and eggs.  Serve additional dressing on the side.   Serves 12

 

Chef's Tips:

Add more flavour to rice by cooking in chicken broth.  Replace lettuce with baby spinach leaves.  For easier presentation, dice vegetables and combine with rice mixture; add additional dressing as needed.  Top with crumbled feta and egg.