Ricearonisalad Food

RICE A RONI™ SALAD

Steps:

• Prepare rice mix as directed on package and chill.
• To the cooked rice, add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.

RICE SALAD

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
• Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

RICE-AH-RONI

Steps:

• Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
• Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
• Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

RICE A RONI SALAD

Steps:

• Prepare Rice A Roni as directed on package and chill.
• To the cooked Rice A Roni add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste.
• Mix well, chill and serve.

YUMMY RICE-A-RONI SALAD

Steps:

• In a large bowl mix prepared Rice-a-Roni, artichokes, onions, shrimp, and both types of olives and mix.
• Add mayonnaise starting with 1/4 cup and adding more to your desired consistency.
• Mix and eat.

RICE-A-RONI CHICKEN CURRY SALAD

Steps:

• Cook Rice-a-Roni according to directions and cool.
• Cook chicken separately and chop.
• Add into rice, the diced onion, green pepper, artichoke and chicken.
• Next, stir together the three dressing ingredients in a small bowl.
• Add dressing to rice salad mixture and stir.
• Place salad into a 9 x 13 dish or deep bowl edged with curly lettuce leaf to make it pretty.
• Chill 2 hours and serve.

MARY'S RICE-A-RONI SALAD

Steps:

• Cook rice-a-roni according to package directions except leave out the butter step. Let the rice mixture cool and add green pepper, and onion.
• Slightly chop up artichokes and stir in rice mixture.
• Mix mayo and reserved artichoke juice together. Mix into salad mixture. Chill for 4 hours before serving.

CHICKEN RICE-A-RONI®

Steps:

• Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
• Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
• Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
• Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
• Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
• Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
• Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
• Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

ORIENTAL RICE-A-RONI CURRY SALAD

Steps:

• Cook the Rice-a-Roni as per pkg directions. Cool.
• In large bowl add all of the sliced and diced vegetables including the water chestnuts. Mix. Add the seafood or the poultry.
• Mix the mayonnaise, curry powder, soy sauce and ground ginger.
• Note: You may use Miracle Whip if you wish.
• Add the cooled Rice-a-Roni to the salad. Mix. Then add the dressing.
• It is best if this dish is cooled overnight. The flavors really pop!
• Serve individually on lettuce leaves or in a large bowl.

RICE RONI SUMMER SALAD

Steps:

• Cook rice roni according to directions on the box, put in refrigerator and let cool completely (I do overnight).
• In a bowl mix mayo, artichoke hearts, juice and curry powder.
• Mix with the rice, refrigerate to cool again (about an hour).

RICE A RONI ARTICHOKE SALAD

Steps:

• Prepare Rice A Roni according to directions omitting butter. Let cool completely.
• Combine drained marinade, curry powder, mayonnaise and spices. Whisk until smooth with a fork or small whisk.
• Mix cooled Rice A Roni in a 2-quart bowl with marinade dressing and chopped vegetables.
• Chill.

CHILLED RICE SALAD

Steps:

• Prepare rice mix according to package directions, except substitute 1 teaspoon oil for butter called for. Cool. , Add the olives, green onions and green pepper; toss to mix. Cut the artichokes into quarters and add to rice mixture; set aside. In a small bowl, combine the mayonnaise, curry powder and reserved marinade; blend well. Pour over rice mixture; toss to mix. Cover and chill for at least 2 hours.

RICE-A-RONI SALAD WITH ARTICHOKES AND SHRIMP!

Steps:

• Prepare RICE-A-RONI as box directs.
• Remoce from heat and place in a large bowl to cool off. Lift with a large spoon a few times to help speed up the cooling process.
• Get all your vegetables prepared.
• Make the dressing by combining the Mayo with the marinade, lemon juice, curry powder, pepper.
• Add everything to the bowl. Pour over the dressing last, and combine well.
• Serve right away. or refrigerate and serve at another time. This is a wonderful lunch treat or a supper worthy of company! :-).
• (I used frozen salad shrimp from SAM'S Club).