Cherry Wild Rice Salad Recipes

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CHERRY, WILD RICE & QUINOA SALAD



Cherry, Wild Rice & Quinoa Salad image

This whole-grain wild rice and quinoa salad recipe is perfect for toting to summer potlucks. It features sweet cherries, crunchy celery, nutty aged goat cheese and toasted pecans. If you can find red quinoa, it's particularly pretty.

Provided by Carolyn Malcoun

Categories     Healthy Salad Recipes

Time 1h

Number Of Ingredients 10

¾ cup wild rice
1/2 cup quinoa (see Tips), rinsed if necessary
¼ cup extra-virgin olive oil
¼ cup fruity vinegar, such as raspberry or pomegranate
¾ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups halved pitted fresh sweet cherries (see Tips)
2 stalks celery, diced
¾ cup diced aged goat cheese, smoked Cheddar or other smoked cheese
1/2 cup chopped pecans, toasted (see Tips)

Steps:

  • Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.
  • Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine. Serve at room temperature or cold.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 27.2 g, Cholesterol 10.2 mg, Fat 16.3 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 272.1 mg, Sugar 6.5 g

CHERRY WILD RICE SALAD



Cherry Wild Rice Salad image

While touring Door County, I sampled this salad. As soon as I got home, I wrote the lady who'd made it requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember Wisconsin's premier cherry-growing area. -Yvonne Gorges, New London, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 15

2 cups fresh snow peas, halved
2 cups cooked wild rice
1 cup cooked long grain rice
1 can (8 ounces) sliced water chestnuts, drained
1 cup dried cherries
1/2 cup thinly sliced celery
1/4 cup chopped green onions
DRESSING:
6 tablespoons sugar
6 tablespoons canola oil
3 tablespoons cider vinegar
4-1/2 teaspoons soy sauce
1 to 2 garlic cloves, peeled
3/4 teaspoon minced fresh gingerroot
3/4 cup cashew halves, toasted

Steps:

  • In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended. , Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews.

Nutrition Facts : Calories 355 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 4g fiber), Protein 7g protein.

WILD RICE WITH CHERRIES



Wild Rice with Cherries image

Provided by Claire Robinson

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

3 1/2 cups good chicken stock
1 cup wild rice, thoroughly rinsed
Kosher salt and freshly cracked black pepper
1 cup roughly chopped dried cherries
1/2 cup toasted and roughly chopped pecans
1/4 cup chopped flat-leaf parsley

Steps:

  • In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.

WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.
  • While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

CHERRY WILD RICE



Cherry Wild Rice image

A friend cooked this at our weekly poker game and it was wonderful! I made it for a few other friends and they said it was the best rice they've ever had!

Provided by TANYABOP

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h11m

Yield 4

Number Of Ingredients 10

2 ½ cups water, divided
½ cup wild rice
¼ cup brown rice
1 cup pitted and sliced cherries
½ cup brown sugar
¼ cup sliced almonds
½ cup sliced celery
⅓ cup fresh orange juice
2 tablespoons red wine vinegar
1 teaspoon grated orange zest

Steps:

  • Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
  • Bring 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
  • Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and coats cherries and almonds, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest. Cook, stirring frequently, until heated through, about 5 minutes.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 61.4 g, Fat 3.9 g, Fiber 3.4 g, Protein 5.8 g, SaturatedFat 0.4 g, Sodium 26.2 mg, Sugar 34.5 g

CHICKEN, CHERRY AND WILD RICE SALAD



Chicken, Cherry and Wild Rice Salad image

Chicken, pea pods, dried cherries, and long grain and wild rice are tossed in a soy and lemon dressing for a light but wholesome meal.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 9

¼ cup olive oil
3 tablespoons soy sauce
3 tablespoons lemon juice
1 ½ teaspoons ground ginger
⅛ teaspoon black pepper
1 (6 ounce) package long grain and wild rice mix
2 cups cubed, cooked chicken
1 cup snow pea pods, cut crosswise in half and cooked
½ cup dried tart cherries

Steps:

  • For the dressing, combine olive oil, soy sauce, lemon juice, ginger and pepper, mix well.
  • For the salad, prepare rice according to package directions.
  • Meanwhile, combine cooked chicken, cooked snow peas and cherries.
  • Pour dressing over chicken mixture; mix well.
  • Let rice cool about 15 minutes. Stir rice into chicken mixture.
  • Refrigerate, covered, at least 1 hour before serving.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 38.3 g, Cholesterol 54.8 mg, Fat 22.8 g, Fiber 3.4 g, Protein 23.4 g, SaturatedFat 4.4 g, Sodium 728.2 mg, Sugar 2.2 g

CHICKEN-WILD RICE SALAD WITH DRIED CHERRIES



Chicken-Wild Rice Salad with Dried Cherries image

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 5

Number Of Ingredients 12

1 package (6.2 oz) fast-cooking long-grain and wild rice mix
2 cups chopped cooked chicken or turkey
1 medium unpeeled eating apple, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1/2 cup chopped dried apricots
1/3 cup chopped dried cherries
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons sugar
2 teaspoons cider vinegar
1/3 cup dry-roasted peanuts

Steps:

  • Cook rice mix as directed on package, omitting butter. On large cookie sheet, spread rice evenly in thin layer. Let stand 10 minutes, stirring occasionally, until cool.
  • Meanwhile, in large bowl, mix chicken, apple, bell pepper, celery, apricots and cherries. In small bowl, mix soy sauce, water, sugar and vinegar until sugar is dissolved.
  • Add rice and soy sauce mixture to apple mixture; toss gently until coated. Add peanuts; toss gently.

Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 50 mg, Fiber 4 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 18 g, TransFat 0 g

WILD RICE SALAD WITH SUN-DRIED CHERRIES



Wild Rice Salad With Sun-Dried Cherries image

Provided by Florence Fabricant

Categories     side dish

Time 3h

Yield 6 servings

Number Of Ingredients 10

1/2 cup sun-dried cherries or cranberries
1/2 cup dry red wine
1 cup raw wild rice
3 cups chicken stock or water
1/4 cup chopped scallions
1/2 cup chopped walnuts
3 tablespoons balsamic vinegar
1/2 teaspoon Dijon-style mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Put the cherries or cranberries in a bowl, pour the wine over them and set aside to soak 2 to 3 hours.
  • Put the rice and stock in a saucepan, bring to a boil, cover and reduce heat to a simmer. Cook about 45 minutes, until the rice is tender and has absorbed most of the liquid.
  • Drain the rice well and put it in a bowl. Drain the cherries and add them to the rice, along with the scallions and walnuts.
  • Beat the vinegar and mustard together, beat in the oil, pour the dressing over the rice and toss. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 486 milligrams, Sugar 6 grams, TransFat 0 grams

WILD RICE SALAD WITH DRIED CHERRIES



Wild Rice Salad with Dried Cherries image

This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

2 cups wild rice
1 1/2 teaspoons coarse salt
2 tablespoons sugar
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
6 tablespoons olive oil
2 large shallots, thinly sliced (about 1 cup)
1 tablespoon minced garlic
1 piece (4 inches) peeled fresh ginger, very thinly sliced into rounds
2 cups dried sour cherries
1 cup fresh flat-leaf parsley leaves, some coarsely chopped, some left whole

Steps:

  • Stir together rice, 6 cups water, and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until rice is tender and beginning to burst, about 45 minutes. Drain.
  • Stir sugar, lemon juice, and vinegar in a small bowl; set aside. Heat oil in a medium saucepan over medium-high heat. Add shallots, garlic, ginger, and remaining 1/2 teaspoon salt. Cook, stirring constantly, until shallots are translucent, about 3 minutes. Stir in cherries and 1/2 cup water. Cook until cherries are plump, about 10 minutes. Remove from heat, and stir in sugar mixture.
  • Stir together cherry mixture and rice in a large dish. Cover; let stand at least 1 hour (or refrigerate overnight). Just before serving, stir in parsley.

CHICKEN AND WILD RICE SALAD



Chicken and Wild Rice Salad image

Categories     Salad     Chicken     Fruit     Quick & Easy     Lunch     Buffet     Apple     Celery     Fall     Potluck     Wild Rice     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

4 cups water
1 cup wild rice
1 1/2 teaspoons salt, or to taste
1/2 cup plus 2 tablespoons olive oil
1/4 cup Sherry vinegar
2 tablespoons Dijon mustard
1/2 teaspoon black pepper
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
2 celery ribs, cut into 1/4-inch-thick slices (2 cups)
1 medium red onion, finely chopped (1 cup)
2 Granny Smith apples, cut into 1/2-inch cubes

Steps:

  • Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool.
  • Whisk together oil, vinegar, mustard, remaining salt (or to taste), and pepper.
  • Combine rice with remaining ingredients in a large bowl, then gently toss with vinaigrette.

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