Ham And Wild Rice Salad Recipes

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 RICE SALAD

Steps:

• Cook rice according to package directions. Remove from heat and set aside to cool.
• In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
• Before serving, sprinkle slivered almonds over the top of the salad.

WILD RICE HAM SALAD

Steps:

• In a large saucepan, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 1 hour or until the rice is tender. Drain if necessary; cool. , In a large bowl, toss rice with ham, cheese, red pepper, broccoli, carrots and green onions. For dressing, combine lemon juice, vinegar, mustard, curry powder, salt and pepper in a blender or food processor. With machine on high, slowly add oil through the feeder cap until well mixed. Dressing will thicken slightly. , Pour over salad and toss to coat. Cover and chill several hours or overnight.

WARM WILD RICE SALAD

Steps:

• Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
• In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
• In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
• Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.

SLOW-COOKER CREAMY HAM AND WILD RICE SOUP

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.

WILD RICE SALAD

Steps:

• Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
• In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
• Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.

COLD WILD RICE SALAD

Steps:

• Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
• While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
• Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
• Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
• Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
• Add dressing the the rice salad and toss well. Chill for 4 hours before serving.

WILD RICE AND HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook rice according to directions on package, spread over bottom of greased 13 x 9 2 inch baking dish.
• Layer broccoli over rice. Sprinkle ham over broccoli, then cover with cheddar cheese.
• Combine soup, mayonnaise and mustard, spread over casserole.
• Sprinkle with Parmesan cheese.
• Bake 45 minutes.

PAULA DEEN'S WILD RICE SALAD

Steps:

• In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil.
• Add the rice and stir well.
• Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour.
• Drain excess liquid from the rice.
• Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
• In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing.
• Toss well.
• Cover and chill or eat at room temperature.
• Just before serving, toss again and taste.
• Add some of the remaining dressing, if desired.
• Sprinkle with the almonds and serve.

WILD RICE AND HAM CASSEROLE

Steps:

• Prepare the rice according to package directions. Spoon into an ungreased 2-1/2-qt. baking dish. Top with broccoli and ham. Combine the soup, mayonnaise and mustard. Spread over rice mixture and mix gently. , Cover and bake at 350° for 45 minutes or until bubbly. Sprinkle with cheese. Let stand for 5 minutes before serving.