Food recipes
Fruitilicious Rice Salad
Fruitilicious Rice Salad Ingredients: wild rice, raw chicken, broiler or fryers, breast, skinless, boneless, meat only, raw water, bottled, generic carrots, raw beans, snap, green, raw sugars, brown pineapple juice, c...
Fruitilicious Rice Salad
Ingredients:
wild rice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
carrots, raw
beans, snap, green, raw
sugars, brown
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
raisins, seeded
water, bottled, generic
cherries, sweet, raw
lemon juice, raw
mustard, prepared, yellow
spices, garlic powder
spices, thyme, dried
oil, olive, salad or cooking
spices, pepper, black
Directions:
Place 1/2 cup of water into a shallow skillet over medium heat.
Bring to a simmer and add the baby carrots and cook for 4 minutes.
(I like my vegetables rather toothy, if you prefer softer cook an additional minute.)
If the water fully evaporates, add just 1 or 2 tablespoons more.
Add the green beans and brown sugar to the carrots and cook an additional 1 to 2 minutes.
Remove from heat.
Mix together all of the salad ingredients except the tomatoes.
Mix the dressing together in a small bowl.
Pour on salad and toss.
Add tomatoes and toss a bit more.
(Tomatoes are tossed later as they can become a little bruised and mushed).
Chill the salad at least 1 hour, but you can make this a day (24 hours) ahead.
It ages quite well.
Ingredients:
wild rice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
carrots, raw
beans, snap, green, raw
sugars, brown
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
raisins, seeded
water, bottled, generic
cherries, sweet, raw
lemon juice, raw
mustard, prepared, yellow
spices, garlic powder
spices, thyme, dried
oil, olive, salad or cooking
spices, pepper, black
Directions:
Place 1/2 cup of water into a shallow skillet over medium heat.
Bring to a simmer and add the baby carrots and cook for 4 minutes.
(I like my vegetables rather toothy, if you prefer softer cook an additional minute.)
If the water fully evaporates, add just 1 or 2 tablespoons more.
Add the green beans and brown sugar to the carrots and cook an additional 1 to 2 minutes.
Remove from heat.
Mix together all of the salad ingredients except the tomatoes.
Mix the dressing together in a small bowl.
Pour on salad and toss.
Add tomatoes and toss a bit more.
(Tomatoes are tossed later as they can become a little bruised and mushed).
Chill the salad at least 1 hour, but you can make this a day (24 hours) ahead.
It ages quite well.