Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
10–12 Portions
Sides / Chilled Rice Salads
Heat 2 tsp. oil in an oven-safe Dutch oven or saucepan over medium heat. Add ¼ cup chopped shallots and 1 bias-cut celery rib; sauté for 1 to 2 minutes until translucent. Add 1 cup white rice and stir gently until every grain is evenly coated with oil.
Pour in 2 cups prepared RC Premier Chicken Base broth and bring to a simmer. Cover tightly with a lid or foil and bake in a preheated 350°F oven for 15 to 20 minutes, or until the rice is tender and liquid is fully absorbed.
Remove rice from oven, fluff gently with a fork, and spread onto a shallow hotel pan. Refrigerate until completely cooled to room temperature or 40°F.
In a large mixing bowl, whisk together 1 cup mayonnaise and 2 oz. apple juice until smooth. Add the thoroughly cooled rice, 1 cup diced cooked chicken, 1 small diced skin-on apple, 8 oz. halved green grapes, and 2 oz. walnuts. Stir gently until all components are evenly coated.
Cover tightly and chill thoroughly in the refrigerator for at least 1 hour prior to service. Serve chilled as a summer luncheon entree or deli display side dish.
Savory Chicken Base Foundation: Cooking the rice in RC Premier Chicken Base provides a rich, savory backbone that anchors the sweet, fruity notes of apples, grapes, and apple juice dressing.
Dressing Thinning Technique: Thinning mayonnaise with 2 oz. apple juice creates a silky dressing that coats cold rice grains thinly and evenly without clumping or breaking.
Crispness Preservation: Keeping the skin on the red apples adds vibrant color contrast and natural crunch. To prevent apple browning during prep, toss diced apples in a splash of lemon juice before folding.
