Palma of Palmabella's Passions picked this week's recipe. Anyone who knows Palma or has attended any of the desert GTGs at her home will attest to the fact that anything that Palma makes is GOOD! Here is what she says about her recipe:
This is a great side dish with grilled chicken or fish. It is served cold, so you can make it ahead, and let the flavors blend.
Tropical Rice Salad
2 c. chicken stock
1 c. white rice (I've never tried it with other rice, but feel free)
1 c. halved snow peas
1 c. chopped red bell pepper
3/4 c. celery
2/3 c. (or one can) sliced water chestnuts
2-3 green onions, chopped
1 can mandarin oranges, drained
1 can crushed (or chunk) pineapple, drained well
2 t. orange juice concentrate
2 t. honey
1 t. soy sauce
1 t. olive oil
1/2 t. sesame oil
1/2 t. lemon juice
1/2 t. minced garlic
1/4 t. minced gingerroot
Cook rice in chicken stock. Drain well. Cool rice. Put rice in a large mixing bowl. Add all other ingredients. In a small bowl, whisk together dressing ingredients. Pour over rice mixture and toss. Chill six hours, and toss again before serving.
I used fresh pineapple instead of canned and TJ's brown rice instead of white, but everything else was according to the recipe. We loved the salad - thanks Palma!
Here are the ingredients:
Everything is chopped (rice is cooling off):
Salad is ready to be served:
We had our salad with Grilled Chicken with Basil Dressing. It was a recipe from Food Network's Giada De Laurentis.