I need a yummy rice salad recipe please.

if anyone has one

I start with rice rissotto and add whatever

Here's an easily made one that we enjoy.

Tui Flower’s GREEN RICE SALAD
2 tbsp oil
1 onion, finely chopped
3 stalks celery, sliced
1 cup raw long-grained rice
2 cups chicken stock or water (I use water + chicken stock powder)
1 tsp salt
1 green capsicum, chopped
½ cup each of sliced green beans and green peas - frozen are ok
¼ cup mayonnaise
2 tbsp finely chopped parsley

In a large fry pan or saucepan heat the oil and in it sauté the onions and celery, without letting them colour. Stir in the rice and cook until all the grains are coated with oil. Add the stock and bring to the boil, then control the heat so that the vessel is just simmering. Add the salt, capsicum, beans & peas, and cover with a lid. Cook gently for about 20 minutes, or until the rice has absorbed all the liquid. Allow to cool, then refrigerate until cold. This can be left overnight. Carefully mix the mayonnaise and parsley through the rice when ready to serve it.
Serve as an accompaniment to cold meat when a hot starchy vegetable is not wanted.
Serves 6.:-))

Rice Salad From the boards (Not sure who posted it) Its SO yummy.
2 cups cooked rice,( i use uncle bens) small can whole kernel corn i use the 440gm size, 1 red pepper, 1 green pepper, spring onions, celery - all diced and 1 cup raisins (i also add pine nuts diced apricots and sometimes an orange pepper)

Dressing: 1/4 cup malt vinegar, 1/4 cup olive oil, 2tbsp brown sugar, 1 tsp curry, mix together and add to above ingredients keep adding till all combined may not need all you can add other ingredients if you wish goes down a treat enjoy

Not Rice but similarI use orzo pasta/rice or some call it rossinnii (sp)
cooked chopped bacon
cooked chopped onion
red and green peper
whole kernal corn
and a pottle of Lisa'sBasil Pesto, cashew and parmesen dip
Chill
Yummy
You could use rice instead

Toadys Brown Rice Salad:
1 cup brown rice,
1 3/4 cup water,
1/4 cup soya sauce (light if available),
1/2 onion finely chopped
Cook the rice in the water and when still hot add the soya sauce and finely chopped onions. Let cool for a couple of hours ~ preferably overnight.

Add the following ~ 1 red pepper chopped, 2 spring Onions, 1/2 cup roasted peanuts chopped (I don't chop them and often use a nut mix), 1/2 cup each of sunflower seeds, Sesame seeds, pumpkin seeds and Sultanas.

Dressing:
1/4 cup olive oil,
2 Tbsp lemon juice,
1 tsp grated lemon rind,
1 clove garlic crushed,
1 tsp fresh ginger,
1 tsp honey or sugar,
Mix and pour over salad.

Quote
toadfish (1607 )7:57 pm, Fri 25 Feb #4

This is a delicious salad - I've made it with white rice as well.

Corn and Rice Salad
1 Tbls oil
4 spring onions, chopped
1 small red capsicum, chopped
3 cups cooked rice
3 tsp curry powder
2 cups corn kernels
1/2 cup cashew nuts
1/2 cup french dressing
Heat oil in large saucepan, add spring onions and red capsicum.Cook 2 - 3 mins until soft.Add curry powder and cook 1 minute.Add cooked rice and corn, stir to combine and heat through.Stir in cashews and french dressing.Great hot or cold.

This one is delish!
http://culinarylove.weebly.com/savory-rice-salad.html

Here's a couple of ones I make, both nice. The second one is actually Orzo (which is a pasta)
Brown Rice & Hazelnut Salad
Cook 1 cup brown rice
1 cup hazelnuts toasted, chopped
½ cup parsley chopped
1/3 cup sesame seeds toasted
2 spring onions chopped
dressing: 1/3 cup olive oil
2 tabs lemon juice
¼ cup soy sauce
2 tabs crunchy peanut butter
Combine all salad ingreds together.For the dressing combine all ingreds together in a pot & stir over a low heat until heated through. Pour over rice salad. Can be served hot or cold.

Orzo, Sun Dried Tomato & Hazelnut Salad

Dressing:
2 tsp minced garlic
¼ cup toasted hazelnuts
¼ cup tightly packed Italian parsley leaves (could try basil)
2 tabs white wine vinegar
¼ cup oil
1 tab brown sugar
Place all ingreds into a processor & blend until it forms a paste.
8-10 sundried tomato pieces
¼ cup black olives, halved
1 cup orzo pasta
70gr feta, crumbled
¼ cup toasted hazelnuts whole
Sea salt & freshly ground pepper
Cook orzo then drain, rinse & set aside to cool. Place orzo pasta, tomatoes, olives, hazelnuts & feta into a bowl. Add dressing & fold through lightly to combine. Just before serving sprinkle over chopped hazelnuts, rock salt & freshly ground pepper.
Enjoy!