WILD RICE SALAD
Easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. Very versatile. If in season, try substituting black cherries for the grapes.
Provided by GINNYKAE
Categories Salad Grains Rice Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 14.3 g, Cholesterol 22.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 138.1 mg, Sugar 4.1 g
LEMON WILD RICE SALAD
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
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
LEMON RICE SALAD
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
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 RISOTTO
Add a bottle of wine, a fresh green salad and warm sourdough bread for a wonderful and delicious meal.
Provided by Dancer
Categories Short Grain Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Wash wild rice carefully and drain.
- In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine.
- Add onion; saute until soft.
- Add 1 1/2 cups chicken broth and bring to a boil.
- Add saffron and stir to dissolve.
- Reduce heat to low.
- Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed.
- Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
- Add 3 cups chicken broth, arborio rice, lemon zest, and lemon juice.
- Simmer, stirring frequently, 20 minutes or until arborio rice is just tender but still firm to bite and mixture is creamy.
- Remove from heat.
- Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese.
- Stir until butter or margarine is melted.
- Serve immediately.
LEMONY DILL SALMON PASTA SALAD
Most pasta salads have a mayonnaise base, which I thought was too heavy for a salmon pasta salad. I swapped in a vinaigrette of sorts, with just a dusting of freshly grated Parmesan cheese for a touch of indulgence. It's the perfect way to use any leftover salmon.
Provided by thedailygourmet
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
- Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate.
- Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 43.7 g, Cholesterol 36.9 mg, Fat 11.6 g, Fiber 2.1 g, Protein 20.6 g, SaturatedFat 2.3 g, Sodium 139.2 mg, Sugar 1.7 g
LEMON WILD RICE
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
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.
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