Lemon Wild Rice Salad Recipes

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LEMON RICE SALAD



Lemon Rice Salad image

This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. -Margery Richmond, Lacombe, Alberta

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 15

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Steps:

  • For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Nutrition Facts :

LEMON WILD RICE SALAD



Lemon Wild Rice Salad image

An excellent side dish. Tasty and nutritious. The cook time is approximate as it depends on the brand of wild rice pilaf you are using.

Provided by evelynathens

Categories     Rice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 (6 ounce) packages long grain and wild rice pilaf mix
1 (6 ounce) jar marinated artichokes
1 lb tomatoes, rinsed,cored,and coarsely chopped
1 red bell pepper, rinsed,stemmed,seeded,and coarsely chopped
1/2 cup chopped parsley
3 tablespoons drained capers
1 1/2 teaspoons grated lemons, rind of
3 tablespoons lemon juice
2 teaspoons sugar
salt and pepper

Steps:

  • Cook rice until tender to bite, according to package directions, then pour into a large bowl.
  • Drain marinade from artichokes into bowl with rice.
  • Chop artichokes and add to rice.
  • Mix, then stir occasionally until rice is cool, 30 to 45 minutes.
  • Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture.
  • Season to taste with salt and pepper.
  • Taste, add a drop or two of olive oil if you feel the salad needs it.

Nutrition Facts : Calories 43.3, Fat 0.3, SaturatedFat 0.1, Sodium 228.4, Carbohydrate 10, Fiber 3.2, Sugar 4.8, Protein 2.1

WILD RICE SALAD



Wild Rice Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

8 ounces asparagus
1 clove garlic, minced and mashed to a paste with 1/2 teaspoon kosher salt
2 tablespoons minced shallot
1 tablespoon Dijon mustard
Grated zest and juice of 1 large lemon
1/2 teaspoon kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 cup wild rice, cooked, drained, and room temperature
3 tablespoons pine nuts, toasted
1/4 cup finely diced carrots
1/4 cup finely diced celery
2 tablespoons minced fresh dill
1/4 cup minced fresh mint
1 head Boston or large Bibb lettuce, washed and trimmed (optional)

Steps:

  • Peel and trim the asparagus stalks. Cut about an inch of the tips from the spears and then thinly slice the remaining stalk. Bring a small pot of salted water to a boil. Drop the asparagus into the water and cook until just crisp-tender, about 1 minute. Drain and refresh under cold running water. Set aside.
  • In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy dressing.
  • In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with some of the dressing. To serve place the lettuce on a serving platter or individual plates and spoon the salad into the center of the leaves. Pass any remaining dressing at the table.

WILD RICE SALAD



Wild Rice Salad image

Provided by Claire Robinson

Time 41m

Yield 6 servings

Number Of Ingredients 6

1 (6-ounce) package long-grain and wild rice
2 tablespoons lemon infused olive oil
1/2 orange, zested and juiced
2 green onions, white and green parts
1/2 cup grape tomatoes
Kosher salt and freshly ground black pepper

Steps:

  • Prepare the rice according to package directions without the package of seasoning. Set aside to cool to room temperature.
  • In a large bowl combine the onions and tomatoes. Whisk together the oil, orange zest and juice and salt and pepper, to taste, in a small bowl. Pour the oil mixture over onions and tomatoes and add the cooled rice. Toss to combine, then cover the bowl and refrigerate until ready to serve. Can be served cold or at room temperature.

BLACK RICE SALAD WITH LEMON VINAIGRETTE



Black Rice Salad with Lemon Vinaigrette image

Categories     Salad     Rice     Side     Vegetarian     Walnut     Healthy     Vegan     Lemon Juice     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1 cup black rice (preferably Lotus Foods Forbidden Rice)
Kosher salt
1/2 cup walnuts
1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
2 tablespoons white wine vinegar
1 tablespoon agave syrup (nectar) or honey
1/4 cup extra-virgin olive oil
4 scallions, thinly sliced
1 cup frozen shelled edamame, thawed
1 cup grape tomatoes, halved
4 ounces green beans, thinly sliced (about 1 cup)
Freshly ground black pepper
Ingredient info: Black rice is available at natural foods and specialty foods stores and some supermarkets.

Steps:

  • Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
  • Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
  • Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
  • Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

COLD WILD RICE SALAD



Cold Wild Rice Salad image

A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.

Provided by Karen Quinn

Categories     Rice Salad

Time 4h45m

Yield 16

Number Of Ingredients 18

4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
8 ½ cups chicken broth
½ cup pine nuts
2 teaspoons walnut oil
1 cup roughly chopped walnuts
1 medium green bell pepper, minced
1 medium yellow bell pepper, minced
1 medium red bell pepper, minced
1 cup minced celery
1 cup dried cranberries
½ cup thinly sliced scallions
⅔ cup rice vinegar
½ cup coarsely chopped fresh basil
2 tablespoons Dijon mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
¼ cup walnut oil

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.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g

LEMON WILD RICE



Lemon Wild Rice image

Categories     Citrus     Herb     Rice     Side     Christmas     Low Fat     Vegetarian     Lemon     Fall     Summer     Vegan     Christmas Eve     Parsley     Wild Rice     Gourmet     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

1/3 cup wild rice
3 1/2 cups water
1/2 medium onion
3/4 cup long-grain white rice
3 tablespoons chopped fresh flat-leafed parsley leaves
1 teaspoon freshly grated lemon zest

Steps:

  • Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.
  • While wild rice is simmering, finely chop onion. After wild rice has been simmering 20 minutes, in a 3-quart heavy saucepan bring white rice, onion, and remaining 1 1/2 cups water to a boil and simmer, covered, 13 minutes. Remove white rice from heat and let stand, covered, 5 minutes. Drain wild rice in sieve and in a bowl combine with white rice. Stir in parsley and zest with a fork, fluffing rice, and season with salt and pepper.

WILD RICE AND LENTIL SALAD



Wild Rice and Lentil Salad image

This healthy, protein-packed salad is a perfect main dish for the vegetarians who grace your holiday table-or as a side in smaller portions. My family loves it for the flavors, and my friends love it because I offer them a healthy alternative to meat. -Mary Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1 package (2-3/4 ounces) quick-cooking wild rice
1 cup dried lentils, rinsed
2 cups water
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
2 medium tomatoes, chopped
6 green onions, chopped
2 cups fresh arugula or baby spinach
1/4 cup crumbled feta cheese

Steps:

  • Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.

Nutrition Facts : Calories 461 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 283mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 18g fiber), Protein 21g protein.

LEMON RICE SALAD



Lemon Rice Salad image

From Taste of Home Magazine, February/March 2006. This was one of the runner-up recipe winners in this issue, contributed by Margery Richmond of Alberta.

Provided by Juenessa

Categories     Long Grain Rice

Time 1h5m

Yield 16-18 serving(s)

Number Of Ingredients 15

1 cup vegetable oil or 1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 -2 teaspoon grated lemon peel
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long-grain rice
2 cups cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onion
1/4 cup minced fresh parsley
1/4 minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Steps:

  • In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
  • In a lare bowl, combine long grain and wild rice; add dressing and toss.
  • Cover and refrigerate overnight.
  • Add the cucumbers, green onions, parsley, basil and pepper; mix well.
  • Chill for 2 hours.
  • Fold in toasted pecans just before serving.
  • **Cook time does not include overnight refrigeration or 2 hours chill time before serving.
  • ***For cook time I am estimating the rice cooking time of approximately 30 minutes. Depending on how you cook your rice whether steaming it or cooking it on the stove-top--adjust cooking time accordingly. I am also estimating toasting the pecans in a 350 degree oven for about 5 minutes on a lightly greased cooking sheet. Watch them as they can easily burn!

Nutrition Facts : Calories 248.1, Fat 16.4, SaturatedFat 2, Sodium 78.9, Carbohydrate 23.1, Fiber 1.2, Sugar 1.2, Protein 3

VEGAN WILD RICE SALAD



Vegan Wild Rice Salad image

I always bring this salad to parties. It's a beautiful salad and very quick to make.

Provided by weelittlevegan

Categories     Rice Salad

Time 1h

Yield 4

Number Of Ingredients 13

3 cups water
1 cup wild rice
6 stalks green onion
½ cup sliced red grapes
½ cup rinsed canned chickpeas
¼ cup dried cranberries
1 teaspoon minced garlic
1 teaspoon chopped fresh rosemary
2 medium lemons
1 pinch salt
1 pinch dried oregano
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil

Steps:

  • Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart.
  • Drain and place in the refrigerator to cool for about 15 minutes.
  • Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary.
  • Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify.
  • Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.

Nutrition Facts : Calories 290.9 calories, Carbohydrate 60.6 g, Fat 4.5 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 0.6 g, Sodium 143.2 mg, Sugar 15.7 g

LOBSTER AND WILD RICE SALAD



Lobster and wild rice salad image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 1/2 to 4 cups cooked wild rice (see recipe)
2 cups cooked lobster meat cut into bite-size cubes
2 medium-size unblemished avocados
1 tablespoon lemon juice
1/2 cup coarsely, neatly cubed red onion
1 tablespoon imported mustard
2 1/2 tablespoons red-wine vinegar
1/2 cup corn, peanut or vegetable oil
1/2 teaspoon finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

Steps:

  • Put the rice in a mixing bowl, let cool, and add the lobster.
  • Peel the avocados and slice in half. Remove the pits. Cut the avocado into cubes and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Sprinkle with onion.
  • Put the mustard and vinegar in a small mixing bowl and beat lightly with a wire whisk. Gradually add the oil, beating briskly with the whisk. Add the garlic, salt, pepper and parsley. Pour over the salad and toss. Serve at room temperature.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 25 grams, Carbohydrate 30 grams, Fat 29 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams

WILD RICE SALAD



Wild Rice Salad image

This wild rice dish is even better when dressed a day ahead; cover and refrigerate. Then bring to room temperature and garnish with almonds before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 16

2 cups wild rice, cooked according to package instructions, then drained and rinsed under cold water
1 tablespoon unsalted butter
1 red apple, cored and cut into 1/4-inch dice
Pinch of ground cloves
3 tablespoons extra-virgin olive oil
1 small red onion, cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 small carrot, cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup dried currants
Coarse salt and freshly ground pepper
2 tablespoons apple-cider vinegar
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons water
1/2 cup slivered almonds, toasted

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.

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From yummly.com


HOLIDAY WILD RICE SALAD - THE PIONEER WOMAN
2018-11-12 For the salad: First, cook the wild rice. Heat a medium to large sauce pan over high heat. Add chicken broth and bring to a boil. Stir in wild rice and salt. Turn heat down to low/medium-low, cover, and simmer until wild rice is split …
From thepioneerwoman.com


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