Brown And Wild Rice Salad Macrobiotic Recipes

BROWN AND WILD RICE SALAD

Steps:

• In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.

BROWN AND WILD RICE SALAD - MACROBIOTIC

Steps:

• Make the salad: Place basmati rice, wild rice and water in a pressure cooker. Cover loosely and bring to a boil. Add salt, seal cover, and bring to high pressure. Reduce heat to low, place pot on a flame deflector, and cook for 25 minutes. Turn off heat and leave pot undsiturbed for another 25 minutes so rice can finish cooking in the steam (I just skipped all of this and used my rice steamer).
• Transfer rice to a serving bowl. Stir in dried fruit, nuts and vegetables until well combined. Set aside.
• Make the dressing: Combine soy sauce and oil in a saucepan. Warm over low heat for 1-2 minutes.
• Transfer to a bowl with remaining ingredients. Whisk until well combined.
• Fold dressing into rice salad and allow to stand for 10-15 minutes before serving to allow flavors to develop.

BROWN AND WILD RICE SALAD WITH GRAPES AND KALE

Steps:

• Bring brown and wild rice blend, water, orange juice, and salt 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, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
• Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
• Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.

WILD AND BROWN RICE SALAD

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

BROWN AND WILD RICE SALAD

Steps:

• In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.