6:57 AM 3/24/98
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 Title: Rice Salad with Wasabi Dressing
Categories: Salads, Vegetarian
      Yield: 4 servings

MMMMM--------------------------DRESSING-------------------------------
      2 ts Wasabi powder*
      1 tb Soy sauce
    1/4 c  Rice wine vinegar
      1 tb Sesame oil
      1 ts Sugar
      1 ts Ground white pepper
    1/2 ts Grated lemon zest

MMMMM---------------------------SALAD--------------------------------
      3 ea Green onions
      1 ea Sweet red bell pepper
      1 ea Small cucumber; peeled
      2 c  Cooked white or brown rice

  *Wasabi powder can be found in Oriental food markets For dressing, mix
  wasabi powder with 1 t. warm water and let stand 10 minutes. Combine
  all dressing ingredients and and whisk until smooth. For salad,
  thinly slice green onions on the diagonal. Core, seed and dice red
  pepper. Cut the cucumber in half lengthwise and scoop out seeds. Cut
  cucumber crosswise into crescent-shaped slices. Add vegetables and
  rice to dressing and toss well. Shared by CINDI SHEAHAN Prodigy ID#
  PKRX18B.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Wild Rice and Hazelnut Salad
Categories: Salads, Nuts, Madison
      Yield: 6 servings

    3/4 c  Wild rice
    1/2 ts Salt
    1/2 c  Hazelnuts
      5 tb Currants
      1 lg Orange, juice only
           Citrus Vinaigrette
           - with Hazelnut Oil
           - (See RECIPE)
      1 sm Fennel bulb
           - cut into small squares
      1    Crisp apple
           Freshly ground black pepper
           Salt

  PREHEAT OVEN TO 350F. Rinse the wild rice, and soak it in water for a
  half hour, then drain. Add 4 cups fresh water and salt, and bring to
  a boil. Cook, covered, at a simmer until the grains are swollen and
  tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice
  into a colander and let it drain briefly. While the rice is cooking,
  toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell
  toasty. Let them cool a few minutes; then rub them in a small kitchen
  towel to remove most of the skins. Don't worry about any flecks of
  skins that won't come off. Roughly chop the hazelnuts, leaving the
  pieces fairly large. Rinse the currants in warm water and squeeze
  them dry; then cover them with the orange juice and let them soak
  until needed. Prepare the vinaigrette. Add the soaked currants and
  the fennel to the warm rice, and toss with the dressing. Just before
  serving, cut the apple into small pieces, add it to the rice, along
  with the hazelnuts, and toss. Season with freshly ground black
  pepper, and additional salt, if needed, and serve.

  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Seafood Rice Salad New Orleans
Categories: Creole, Salads
      Yield: 6 servings

      1 pk Frozen cooked shrimp,(8oz)
      1 cn Tuna,drained(6oz)
      3 c  Cooked rice,cooled
    1/2 c  Minced onions
    1/2 c  Minced sweet pickles
  1 1/2 c  Thinly sliced celery
    1/4 c  Diced pimiento
      3    Hard-cooked eggs,chopped
      1 tb Lemon juice
      1 c  Mayonnaise
           Crisp salad greens
           Tomato wedges(optional)

  1. Combine all ingredients except greens and tomato wedges; season to
  taste and chill.

  2. Serve on salad greens; garnish with tomato wedges if desired.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Black Bean and Rice Salad
Categories: Salads, Vegetarian, Vegan
      Yield: 6 servings

      2 c  Cooked or canned black beans
           -- (rinse & drained canned)
      2 c  Cooked rice
  1 1/2 c  Fresh cilantro
    1/4 c  Lime juice
    3/4 c  Oil
    1/2 c  Chopped onion
      2    Garlic cloves; crushed
           Salt
           Freshly ground black pepper

  Mix the beans, rice, and cilantro together in a bowl.  Place the lime
  juice in a small bowl and whisk in the oil.  Add the onion and garlic
  and toss with the rice and beans.  Add salt and pepper to taste.

  * Source: Sally Thomas (Key West, FL) * Keys Cuisine by Linda
  Gassenheimer * Typed for you by Karen Mintzias
