Best 2 Salade De Riz Madame Bequettefrench Rice Salad Recipes

SALADE DE RIZ MADAME BEQUETTE(FRENCH RICE SALAD)

Salade De Riz Madame Bequette(French Rice Salad) image

This comes from a community cookbook put out by the American Hospital of Paris. I have posted this for a request. The type of oil and vinegar is not specified in the original, although I have made some suggestions. Prep time assumes you are starting with already cooked rice. This might be an acquired taste for some, and it needs a good deal of seasoning, so please add as much salt, pepper, etc as you feel it needs. The original version called for Tabasco sauce instead of the Dijon mustard, however I really did not care for the Tabasco in this, plus the mustard seemed to fit a French salad more.

Provided by HeatherFeather

Categories White Rice

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 cups cooked white rice
4 ripe tomatoes, sliced (farm fresh)
1 cup celery, diced
1 cup pitted black olives (good quality)
2 bananas, sliced
1/2 green bell pepper, diced
1 (6 ounce) can tuna or 1 (6 ounce) can canned chicken, drained and flaked
3 tablespoons sunflower oil or 3 tablespoons light olive oil
1 -2 tablespoon tarragon vinegar or 1 -2 tablespoon champagne vinegar
1/2 lemon, juice of, to taste
salt, to taste
pepper, to taste
Dijon mustard, to taste

Steps:

Set aside 1/2 cup of the rice and a small amount of each veggie type to use as a garnish.
Mix the dressing ingredients with a whisk, seasoning well to taste.
Mix everything together lightly, tasting for seasonings and adding more of anything as needed.
Place a small mound of the reserved white rice in the center and garnish with the reserved veggie pieces.
Serve immediately.

INDIAN-STYLE RICE SALAD

Indian-Style Rice Salad image

In most cases, rice salads can be dressed not only minutes but hours in advance, making them ideal for entertaining or for just cooking ahead. Cook the rice a bit in advance, and dress it before it gets too cold. (While leftover rice - even from Chinese takeout restaurants - is close to ideal for fried rice, it doesn't work nearly as well as fresh-cooked rice for salads.)

Provided by Mark Bittman

Categories dinner, lunch, salads and dressings, side dish

Time 1h

Yield 4 to 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 to 2 cups brown or white basmati rice
Salt and freshly ground black pepper
1/4 cup chopped scallion
3/4 cup cubed cooked potato
3/4 cup cooked cauliflower florets
3/4 cup cooked green peas
1/2 cup coconut milk, or more as needed
3 tablespoons rice wine vinegar, or more to taste
1 tablespoon curry powder, or to taste
1 jalapeño or other hot fresh chile, stemmed, seeded and minced, or to taste, optional
1/2 cup chopped fresh cilantro

Steps:

Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl.
Combine black pepper, coconut milk, rice wine vinegar and curry powder in a blender and turn machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until balance tastes right to you, then add more curry powder, salt, or pepper, if needed.
Drizzle vinaigrette over rice and vegetables. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in chile, if using, and cilantro, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 1 gram, Carbohydrate 51 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 320 milligrams, Sugar 2 grams