Rice salad

Pandora said:

Hello group!
I wold like to know if in US people eat rice salad.
Here in Italy we use to make this dish in the hot summertime, because it is
a cold dish. I make it with yellow rice, pickles and little pieces of
wurstels.
You boil the rice and when is ready, you put it in a bowl.
Season it with EVOO, pepper and lemon. When it is cold, you put inside the
pickles and wurstels and mix.
At this point, put the seasoned rice in a tray and decore it with: thin
slices of big round tomatos; anchovies under oil; cloves of hard-boiled
eggs; black olives; mayonnaise and parsley.
You can put inside every vegetables you like! For this reason I say that it
is a free dish!
Cheers
Pandora
P.S.Sorry but I haven't a photo of this. Next time I will send you.

That sounds like a wonderful Summer Hot Weather Dish.

Most rice salads here, are made with wild rice, which is not rice at
all, but delicious, nevertheless. Do you have wild rice in Italy? If
not, I would be happy to send you some. :o)

I can see the pickles, the Wuerstl (what kind do you use) and almost
everything else you list, but I would not use anchovies or any kind of
olives. I might even put in some kind of cheese, Emmenthaler would go
nicely with the cut up sausages and some cut up ham might also be
good. I have made similar salads with pasta or potatoes instead of
the rice, but I will try your recipe. Thank you.

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hello group!
I wold like to know if in US people eat rice salad.
Here in Italy we use to make this dish in the hot summertime, because it
is a cold dish. I make it with yellow rice, pickles and little pieces of
wurstels.
You boil the rice and when is ready, you put it in a bowl.
Season it with EVOO, pepper and lemon. When it is cold, you put inside
the pickles and wurstels and mix.
At this point, put the seasoned rice in a tray and decore it with: thin
slices of big round tomatos; anchovies under oil; cloves of hard-boiled
eggs; black olives; mayonnaise and parsley.
You can put inside every vegetables you like! For this reason I say that
it is a free dish!
Cheers
Pandora
P.S.Sorry but I haven't a photo of this. Next time I will send you.

Sounds great. What are wurstels - a sausage?

I have had good luck with rice, slivered fresh small zucchini, onion,
vinegarette.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

In article <[email hidden]>, "Pandora"

Quoted message said:

You boil the rice and when is ready, you put it in a
bowl. (particulars snipped)
P.S.Sorry but I haven't a photo of this. Next time I will send you.

Sounds interesting. What are wurstels? Pieces of sausage meat?
Don't post a picture here; it's a text-only group.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

"Margaret Suran" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

Hello group!
I wold like to know if in US people eat rice salad.
Here in Italy we use to make this dish in the hot summertime, because it
is a cold dish. I make it with yellow rice, pickles and little pieces of
wurstels.
You boil the rice and when is ready, you put it in a bowl.
Season it with EVOO, pepper and lemon. When it is cold, you put inside
the pickles and wurstels and mix.
At this point, put the seasoned rice in a tray and decore it with: thin
slices of big round tomatos; anchovies under oil; cloves of hard-boiled
eggs; black olives; mayonnaise and parsley.
You can put inside every vegetables you like! For this reason I say that
it is a free dish!
Cheers
Pandora
P.S.Sorry but I haven't a photo of this. Next time I will send you.

That sounds like a wonderful Summer Hot Weather Dish.

Most rice salads here, are made with wild rice, which is not rice at all,
but delicious, nevertheless. Do you have wild rice in Italy? If not, I
would be happy to send you some. :o)

Is Wild rice the one with black and white corns? Yes we have, but we use it
rarely. BTW thank you for your kind offer 🙂

Quoted message said:

I can see the pickles, the Wuerstl (what kind do you use)

I use the wurstel's brands "Senfter" or "Wuber" . I think they are
pre -cooked and are sold in plastic packet.

and almost

Quoted message said:

everything else you list, but I would not use anchovies or any kind of
olives. I might even put in some kind of cheese, Emmenthaler would go
nicely with the cut up sausages and some cut up ham might also be good.
I have made similar salads with pasta or potatoes instead of the rice, but
I will try your recipe. Thank you.

Sometimes I put inside little cubes of emmenthal and cooked ham, too.
Sometimes I don't put anchovies. But I put always pickles. It depends on
what you have in the kitchen 🙂
I 've never try to make a potetos salad in this way! But it sounds nice and
I will make it. Thank you for this idea.
Cheers
Pandora

On Sat 23 Jul 2005 10:25:58p, Pandora wrote in rec.food.cooking:

Quoted message said:

"Margaret Suran" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...

Quoted message said:

Pandora said:

Hello group!
I wold like to know if in US people eat rice salad.
Here in Italy we use to make this dish in the hot summertime, because
it is a cold dish. I make it with yellow rice, pickles and little
pieces of wurstels. You boil the rice and when is ready, you put it
in a bowl. Season it with EVOO, pepper and lemon. When it is cold,
you put inside the pickles and wurstels and mix.
At this point, put the seasoned rice in a tray and decore it with:
thin slices of big round tomatos; anchovies under oil; cloves of
hard-boiled eggs; black olives; mayonnaise and parsley.
You can put inside every vegetables you like! For this reason I say
that it is a free dish!
Cheers
Pandora
P.S.Sorry but I haven't a photo of this. Next time I will send you.

That sounds like a wonderful Summer Hot Weather Dish.

Most rice salads here, are made with wild rice, which is not rice at
all, but delicious, nevertheless. Do you have wild rice in Italy? If
not, I would be happy to send you some. :o)

Is Wild rice the one with black and white corns? Yes we have, but we use
it rarely. BTW thank you for your kind offer 🙂

This site has a good picture of raw wild rice. Before cooking the grains
are closed and totally dark in color. After cooking, the grain opens and
you will see the light interior contrasting with the dark exterior.

http://tinyurl.com/9e24v

Quoted message said:

Quoted message said:

I can see the pickles, the Wuerstl (what kind do you use)

I use the wurstel's brands "Senfter" or "Wuber" . I think they are
pre -cooked and are sold in plastic packet.

and almost

Quoted message said:

everything else you list, but I would not use anchovies or any kind of
olives. I might even put in some kind of cheese, Emmenthaler would go
nicely with the cut up sausages and some cut up ham might also be
good. I have made similar salads with pasta or potatoes instead of the
rice, but I will try your recipe. Thank you.

Sometimes I put inside little cubes of emmenthal and cooked ham, too.
Sometimes I don't put anchovies. But I put always pickles. It depends on
what you have in the kitchen 🙂
I 've never try to make a potetos salad in this way! But it sounds nice
and I will make it. Thank you for this idea.
Cheers
Pandora

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Peter Aitken said:

Sounds great. What are wurstels - a sausage?

Wurstels are the one you call "frankfurter". Like this
http://tinypic.com/9a9z7b.jpg
http://tinypic.com/9a9zd3.jpg

Quoted message said:

I have had good luck with rice, slivered fresh small zucchini, onion,
vinegarette.

Is this a cold salad?
Cheers
Pandora

"Melba's Jammin'" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "Pandora"

Quoted message said:

You boil the rice and when is ready, you put it in a
bowl. (particulars snipped)
P.S.Sorry but I haven't a photo of this. Next time I will send you.

Sounds interesting. What are wurstels? Pieces of sausage meat?
Don't post a picture here; it's a text-only group.

Our Wurstels are yours Frankfurter🙂
Cheers
Pandora

Peter Aitken said:

What are wurstels - a sausage?

I googled an image... looks like a hot dog to me.

Wayne Boatwright said:

This site has a good picture of raw wild rice. Before cooking the grains
are closed and totally dark in color. After cooking, the grain opens and
you will see the light interior contrasting with the dark exterior.
http://tinyurl.com/9e24v

Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black and
white!
The grains open!!!!! It is magic!
In nothern Italy they cultivate riso "Venere". It is black like wild rice,
but it has bigger grains. Very good to make risotti and flans. But it is
very expensive.

Cheers
Pandora

On Sat 23 Jul 2005 11:00:51p, Pandora wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

This site has a good picture of raw wild rice. Before cooking the
grains are closed and totally dark in color. After cooking, the grain
opens and you will see the light interior contrasting with the dark
exterior. http://tinyurl.com/9e24v

Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black
and white!
The grains open!!!!! It is magic!
In nothern Italy they cultivate riso "Venere". It is black like wild
rice, but it has bigger grains. Very good to make risotti and flans. But
it is very expensive.

Cheers
Pandora

Pandodra, if it hasn't already been said, wild rice is not a grain like
regular rice. It is the seed of a grass, and that is why it opens as it
cooks. The grasses grow in shallow water. Before it was grown
commercially, the traditional way of harvesting it was by canoe or small
boat. The grasses were beaten and the rice would fall off into the boat.
American Indians were probably the very first to harvest it.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Tested on: 7/23/2005 11:10:59 PM
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http://www.avast.com

On Sat 23 Jul 2005 11:15:37p, Wayne Boatwright wrote in rec.food.cooking:

Quoted message said:

On Sat 23 Jul 2005 11:00:51p, Pandora wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

This site has a good picture of raw wild rice. Before cooking the
grains are closed and totally dark in color. After cooking, the grain
opens and you will see the light interior contrasting with the dark
exterior. http://tinyurl.com/9e24v

Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black
and white!
The grains open!!!!! It is magic!
In nothern Italy they cultivate riso "Venere". It is black like wild
rice, but it has bigger grains. Very good to make risotti and flans. But
it is very expensive.

Cheers
Pandora

Pandodra,

Sorry, a slip of the finger. I didn't mean to misspell your name.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
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Virus Database (VPS): 0529-2, 07/21/2005
Tested on: 7/23/2005 11:12:00 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Sat 23 Jul 2005 11:00:51p, Pandora wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

This site has a good picture of raw wild rice. Before cooking the
grains are closed and totally dark in color. After cooking, the grain
opens and you will see the light interior contrasting with the dark
exterior. http://tinyurl.com/9e24v

Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black
and white!
The grains open!!!!! It is magic!
In nothern Italy they cultivate riso "Venere". It is black like wild
rice, but it has bigger grains. Very good to make risotti and flans. But
it is very expensive.

Cheers
Pandora

Pandodra, if it hasn't already been said, wild rice is not a grain like
regular rice. It is the seed of a grass, and that is why it opens as it
cooks.

But also normal rice is a grass cultivated in shallow water! Or I'm wrong?

The grasses grow in shallow water. Before it was grown

Quoted message said:

commercially, the traditional way of harvesting it was by canoe or small
boat. The grasses were beaten and the rice would fall off into the boat.
American Indians were probably the very first to harvest it.

I've red that wild rice grows in Canada! And indians discovered it.
Cheers
Pandora

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Sat 23 Jul 2005 11:15:37p, Wayne Boatwright wrote in rec.food.cooking:

Quoted message said:

On Sat 23 Jul 2005 11:00:51p, Pandora wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" wrote:
> This site has a good picture of raw wild rice. Before cooking the
> grains are closed and totally dark in color. After cooking, the grain
> opens and you will see the light interior contrasting with the dark
> exterior. http://tinyurl.com/9e24v

Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black
and white!
The grains open!!!!! It is magic!
In nothern Italy they cultivate riso "Venere". It is black like wild
rice, but it has bigger grains. Very good to make risotti and flans. But
it is very expensive.

Cheers
Pandora

Pandodra,

Sorry, a slip of the finger. I didn't mean to misspell your name.

Doesn't matter Wayne! It can happen 🙂
Pandora

Pandora said:

Hello group!
I wold like to know if in US people eat rice salad.

I do.

Quoted message said:

Here in Italy we use to make this dish in the hot summertime, because it is
a cold dish. I make it with yellow rice, pickles and little pieces of
wurstels.

I don't know what wurstels are.

I use any veggies I have handy, and either dress it with a vinaigrette
or a mayo-based salad dressing. It's very versatile, and I love it.

Wheatberry salad is very good, too.

serene

"serene" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

Hello group!
I wold like to know if in US people eat rice salad.

I do.

Quoted message said:

Here in Italy we use to make this dish in the hot summertime, because it
is
a cold dish. I make it with yellow rice, pickles and little pieces of
wurstels.

I don't know what wurstels are.

Wurstels are Frankfurter!

Quoted message said:

I use any veggies I have handy, and either dress it with a vinaigrette
or a mayo-based salad dressing. It's very versatile, and I love it.

oh yes!

Quoted message said:

Wheatberry salad is very good, too.

I have tried it. yes, is very good!
Cheers
Pandora

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

Pandodra, if it hasn't already been said, wild rice is not a grain
like regular rice. It is the seed of a grass, and that is why it
opens as it cooks.

But also normal rice is a grass cultivated in shallow water! Or I'm
wrong?

No, you're not wrong. "Normal" rice and wild rice are both grasses
belonging to the family Poaceae, and rice grains and wild rice grains are
both the seeds of the grass. However, the plants belong to two different
genera.

Rice is the grain of the plant Oryza sativa. There are, as you would
know, many varieties and cultivars - short grain, long grain, basmati,
jasmine, arborio, carnaroli etc, but they are all Oryza sativa.

Wild rice is the grain of the plant Zizania aquatica

Rhonda Anderson
Cranebrook, NSW, Australia

"Rhonda Anderson" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

Pandodra, if it hasn't already been said, wild rice is not a grain
like regular rice. It is the seed of a grass, and that is why it
opens as it cooks.

But also normal rice is a grass cultivated in shallow water! Or I'm
wrong?

No, you're not wrong. "Normal" rice and wild rice are both grasses
belonging to the family Poaceae, and rice grains and wild rice grains are
both the seeds of the grass. However, the plants belong to two different
genera.

Rice is the grain of the plant Oryza sativa. There are, as you would
know, many varieties and cultivars - short grain, long grain, basmati,
jasmine, arborio, carnaroli etc, but they are all Oryza sativa.

Wild rice is the grain of the plant Zizania aquatica

Thank you, Ronda, for clarifications.
Pandora

serene said:

Wheatberry salad is very good, too.

Millet salad is also very good. It's a bit like couscous.

Bob

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Rhonda Anderson" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

No, you're not wrong. "Normal" rice and wild rice are both grasses
belonging to the family Poaceae, and rice grains and wild rice grains
are both the seeds of the grass. However, the plants belong to two
different genera.

Rice is the grain of the plant Oryza sativa. There are, as you would
know, many varieties and cultivars - short grain, long grain,
basmati, jasmine, arborio, carnaroli etc, but they are all Oryza
sativa.

Wild rice is the grain of the plant Zizania aquatica

Thank you, Ronda, for clarifications.
Pandora

You're welcome, Pandora.

I'm off to make dinner now. My flat leaf parsley is growing madly and
needed a good haircut, so I picked some mint as well, and am making some
tabbouleh. Not sure exactly what we're having with it.

Here's a rice salad recipe you might like to try some time. It goes very
well with ham or poultry. Our Christmas is in summer, and we always have
a cold lunch - cold ham/chicken/turkey with salads. I've made this one a
couple of times and it goes very well.

Spiced Rice Salad (from Home Beautiful Magazine)

1 3/4 cups long grain rice (preferably basmati)
1/4 cup oil
1 tsp finely chopped ginger
1 tsp each ground coriander seed and cumin
about 3 1/2 cups stock
2 tsp salt
1/2 cup each currants* and sliced dried apricots, soaked in enough water
to barely cover
1/2 cup finely chopped green onions
1/2 cup toasted slivered almonds

Dressing - 1 tbsp grated orange rind
about 1/2 cup olive oil
1 tbsp lemon juice
salt & freshly ground pepper

Use a large pan to cook rice. Heat oil and saute rice with the ginger and
spices for a few minutes, stirring. Add the stock and salt and bring to
boil, stirring once. Reduce heat to low, cover and cook for 20 - 25
minutes without stirring. When cooked, fluff up with a fork and leave
uncovered until cold. Beat dressing ingredients until combined and add to
the rice with the dried fruits, a little at a time, tossing lightly but
thoroughly to distribute evenly. Lastly add toasted almonds and green
onions.

* these are the currants which are small, dried grapes, NOT blackcurrants
or redcurrants. They have a slightly [censored] taste.

Rhonda Anderson
Cranebrook, NSW, Australia