CHERRY WILD RICE SALAD
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
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, QUINOA & CRANBERRY SALAD
This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. -Jerilyn Korver, Bellflower, California
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.
Nutrition Facts : Calories 317 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 595mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 6g fiber), Protein 11g protein.
QUINOA AND WILD RICE SALAD WITH GINGER SESAME DRESSING
I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice. You can serve this as a one-dish meal, a starter or a side dish.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 18
Steps:
- Toss together all of the salad ingredients.
- Whisk together the dressing ingredients. Toss with the salad ingredients, and serve - if desired, over a bed of lettuce or radicchio leaves.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 3 grams, TransFat 0 grams
WILD RICE SALAD WITH DRIED CHERRIES
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
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.
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- To cook the wild rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.
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