Brown Wild Rice Salad With Apricots And Mint Recipes

APRICOT WILD RICE SALAD

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Drain if necessary. Transfer to a large bowl; cool completely., Meanwhile, place apricots in a small bowl; cover with boiling water. Let stand for 5 minutes; drain. Stir the apricots, cherries and walnuts into rice. In a small bowl, whisk the oil, lemon juice, maple syrup and salt. Pour over rice mixture and mix well. Refrigerate for at least 30 minutes.

CURRIED RICE SALAD

Steps:

• Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
• Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
• Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
• Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.

BROWN & WILD RICE SALAD WITH APRICOTS AND MINT

Steps:

• DIRECTIONS Prepare rice according to package directions. Let cool. While rice is cooking, grate orange peel, then cut orange in half and juice. In small saucepan, combine apricots, orange peel and orange juice. Bring to a boil. Remove from heat and let cool. Mix rice, apricot mixture, pecans and mint. Refrigerate for two hours. When ready to serve, mix in oil and season with salt and pepper.

WILD RICE SALAD

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.

WILD AND BROWN RICE SALAD

Steps:

• In a saucepan on high flame, bring 2 cups of water to a boil.
• Add barley and cover it.
• Lower flame and allow to cook for 30 minutes.
• Remove from heat and keep aside, covered, for 5-6 minutes.
• Uncover the pan and transfer contents to a medium-sized bowl to cool.
• In another saucepan on high flame, bring 2 1/2 cups lightly salted water to a boil.
• Add brown rice, cover, lower flame and allow to cook for 40 minutes.
• Remove from heat and keep aside, covered, for 5 minutes.
• Uncover and transfer to a medium-sized bowl to cool.
• In another saucepan on high flame, bring 2 cus of lightly salted water to a boil.
• Add wild rice, cover and cook for 40 minutes on low heat.
• Remove from heat, cover and keep aside for 5 minutes.
• Uncover and transfer to a medium-sized bowl to cool.
• Now, grab a large serving bowl.
• In it combine the cooked barley, wild rice, brown rice, onion, celery, and walnuts if you've used them.
• Take a small bowl and in it stir together the vinegar and lemon juice.
• Gradually, whisk in oil and stir well.
• Add dill, mint, cilantro and parsley.
• Season with salt and pepper.
• Drizzle this dressing over the salad.
• Toss to coat the salad well in it.
• Serve chilled or at room temperature.
• Enjoy!

RICE SALAD WITH MINT

Steps:

• In wooden salad bowl combine rice with parsley, scallions, mint, oil, lemon juice, and seasonings.
• Chill.
• Just before serving, toss well.
• Add tomatoes and radishes; serve over romaine lettuce.
• NOTE: cooking time does not include time to prepare rice.

WILD AND BROWN RICE

Steps:

• In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
• In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
• Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.

WILD- AND BROWN-RICE SALAD

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.

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.

MIXED BEAN & WILD RICE SALAD

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.