BASMATI AND WILD RICE SALAD
Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug by Anna Hansen. Recipe courtesy of www.greatbritishchefs.com
Categories Dinner, Lunch, Salad, Medium
Yield Serves 4
Number Of Ingredients 46
Steps:
- To begin, toast the saffron strands. Place a dry frying pan over a medium-high heat and add the saffron. Cook until gently toasted and aromatic, but do not allow to burn. Set aside a small pinch of the saffron to one side for the rice, and place the rest in a small bowl with a splash of water for the cauliflower.
- Bring a pan of water to the boil and add the cinnamon stick, the pinch of toasted saffron, and a pinch of salt. Add the rice blend and stir. Place a lid on the pan and cook according to packet instructions.
- Preheat the oven to 200°C/gas mark 6.
- Meanwhile, prepare the roasted cauliflower. In a saucepan set over a medium heat, melt the coconut oil and add the soaked saffron, (be careful as the wet saffron will make the oil spit a little) turmeric, ginger, garlic, chaat masala, fennel, cinnamon and a pinch of salt. Cook gently until aromatic and bubbling.
- Coat the cauliflower well with the mixture, place in a baking tray and roast for about 8 minutes, or until caramelised all over. Reserve to one side.
- When the rice is ready, drain well and spread out onto a tray or plate to allow to cool.
- Lower the oven to 160°C/gas mark 3. Line a baking tray with baking paper.
- To prepare the pears, peel away stripes of the skin for a decorative finish and scoop out the core using a spoon. Whisk together the pomegranate molasses, verjuice and honey, mix well with the pears and pour everything onto the baking tray. Bake until tender.
- To prepare the zhoug, simply place all the ingredients in a food processor and pulse together to form a fairly smooth paste.
- To prepare the kale crisps, sprinkle the kale with oil, chaat masala and salt. Bake in the oven with the pears for 5-10 minutes, or until crisp.
- For the lemon and tahini cream, simply whisk together all of the ingredients and adjust the seasoning to taste.
- To serve, layer up all of the salad elements, sprinkling with coriander, pomegranate seeds and parsley as you go. Finish with the kale crisps and serve.
TURKEY-BASMATI RICE SALAD
For this salad, the emphasis is on the curried rice, with pops of fresh crunchy textures from the vegetables and herbs, with turkey cutlets for added protein. Mango chutney and lime are perfect partners for a sweet, refreshing dressing to bring everything together. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons vegetable oil in a medium saucepan over medium-high heat. Stir in the rice and 1 teaspoon curry powder, then add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork and transfer to a large bowl. Let cool to room temperature, stirring occasionally.
- Meanwhile, whisk the lime juice, mango chutney, 3 tablespoons vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the turkey with salt, pepper and the remaining 1 1/2 teaspoons curry powder on both sides. Toss with 1 tablespoon of the chutney dressing. Let marinate 10 minutes.
- Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half the turkey; cook until golden, 1 1/2 to 2 minutes per side. Add the remaining 1/2 tablespoon vegetable oil to the skillet and cook the remaining turkey. Chop the turkey into bite-size pieces.
- Toss the rice with the remaining chutney dressing, the cucumbers, shallot, kale, pomegranate seeds and mint. Season with salt and pepper. Divide the rice salad among bowls and top with the turkey. Serve with more mango chutney.
Nutrition Facts : Calories 470, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 72 milligrams, Sodium 607 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 33 grams, Sugar 5 grams
BASMATI AND WILD RICE SALAD
This can be easily doubled or tripled for a buffet. Serve it with beef tenderloin and you've got yourself a first class meal!
Provided by Grace Lynn
Categories Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.
- Add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
- Combine the basmati rice and the remaining 2 1/2 cups water in a medium saucepan.
- Let sit for 1 hour.
- Then bring to a boil, add the remaining 2 teaspoons salt and the ginger, reduce heat to low, cover and simmer until the rice has absorbed all of the water and is tender, about 15 minutes.
- Discard the ginger.
- To make the vinaigrette, combine the nutmeg and cumin in a small bowl and whisk in the lemon juice.
- Add the oil and season with salt and pepper.
- To finish the salad, combine the wild rice and basmati rice while still warm in a large bowl.
- Toss the vinaigrette with the rice, then stir in the green onions, currants and any remaining Marsala, and nuts.
- Adjust the seasoning.
- Serve at room temperature.
Nutrition Facts : Calories 550.6, Fat 24.8, SaturatedFat 3.8, Sodium 1565.4, Carbohydrate 59.5, Fiber 3.8, Sugar 10.2, Protein 7.4
WILD AND BROWN RICE SALAD
Rice salads make nice gluten-free alternatives to pasta salads; like the latter, they can be served at room temperature or chilled. This fresh-flavored side uses three types of rice-wild, brown, and brown basmati-but any combination of rices would work well.
Yield serves 4
Number Of Ingredients 14
Steps:
- Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt. Return to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes. Remove from heat; let stand, covered, 10 minutes.
- Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan. Bring to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes. Remove from heat; let stand, covered, 10 minutes.
- In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, 10 minutes.
- In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper.
- Fluff all the rice with a fork, then transfer to a serving bowl. Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro. Add dressing, and toss well to combine. The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly. Serve at room temperature.
- (Per Serving)
- Calories: 177
- Saturated Fat: .5g
- Unsaturated Fat: 2.5g
- Cholesterol: 0mg
- Carbohydrates: 34g
- Protein: 4g
- Sodium: 151mg
- Fiber: 2g
BASMATI RICE SALAD
Steps:
- Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.
WILD- AND BROWN-RICE SALAD
Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
- Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.
Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 4 g, Protein 2 g, Sodium 136 g
SUPER DELICIOUS AMAZING BROWN BASMATI AND WILD RICE
This recipe just sort of evolved over a period of months and lots of different ideas. This is what I have now, and I don't know how It could really get much better. If you want it as a meal in itself, just add lentils and mushrooms. I'll just write the simpler version here.
Provided by GE flowerchild
Categories One Dish Meal
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour almonds or pistachios into a large bowl. Sprinkle on spices. I usually add more cumin than anything, followed by cardamom, and just a little ginger. Sprinkle salt in also (this is the only thing getting salt, so put enough for the whole batch of rice also). Pour about 4 T of olive oil on top and stir so all the nuts are covered. You can do this in advance if you'd like so the flavors have time to combine.
- In a large pot with a tight fitting lid, bring 8 cups of water to a boil.
- Pour all 2 cups of rice into a fine strainer and wash it for 30 seconds with warm water.
- Pour rice into boiling water and stir once (the only time you will stir).
- Let it boil for 30 minutes uncovered.
- After 30 minutes pour it back into the strainer, but only for maybe 10 seconds because it still needs some moisture for the next step.
- Pour rice back into pot, put the lid on it, and put it on the turned off burner.
- Let it steam for 10 minutes.
- While you wait, cut up the onion. Heat up another pan and add the onions, garlic, and the nut and spice mixture.
- Saute on medium high heat until the onions are transparent and the nuts are starting to turn brown in places.
- Add to the finished rice.
- If you want to make this an entire meal, cook 1/2 cup each lentils and mushrooms, season the mushrooms the same as the nuts and add into the rice.
Nutrition Facts : Calories 407.1, Fat 8.3, SaturatedFat 0.9, Sodium 46.1, Carbohydrate 73.2, Fiber 5.3, Sugar 2.4, Protein 11.3
MIXED BEAN & WILD RICE SALAD
Reach into your storecupboard for pulses and sweetcorn to form the base for this simple side with hot, sweet dressing
Provided by Good Food team
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
- Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.
Nutrition Facts : Calories 367 calories, Fat 2 grams fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
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