Minnesota Wild Rice Salad Recipes
NORTHWOODS WILD RICE SALAD
This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that's perfect with tangy sauerkraut. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook wild rice according to package directions. Cool completely., In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first five dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine., Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.
Nutrition Facts : Calories 290 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 747mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.
MINNESOTA WILD RICE SALAD
Everyone thinks this is one of my best salads because it features wild rice-a major crop in my home state of Minnesota. Cashews give a subtle nutty flavor.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring water to a boil. Add rice and 1/4 teaspoon salt. Cover tightly and simmer for 50 minutes. Cool; drain if necessary. In a large bowl, combine rice, chicken, pineapple, celery, grapes, mayonnaise, chutney and remaining salt. Cover and chill until ready to serve; toss with cashews.
Nutrition Facts :
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
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
MINNESOTA WILD RICE SALAD
Make and share this Minnesota Wild Rice Salad recipe from Food.com.
Provided by Amy DuRay
Categories Lunch/Snacks
Time 55m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 6
Steps:
- I a bowl, combine rice, eggs, cheese, Miacle Whip olives.
- Mix well.
- Chill for atleast 2 hours.
- Just before serving, add pecans.
- Toss.
Nutrition Facts : Calories 571.1, Fat 25.3, SaturatedFat 8.6, Cholesterol 241.7, Sodium 243, Carbohydrate 62.7, Fiber 6.3, Sugar 3.2, Protein 26.4
WILD RICE SALAD
I recently had this rice salad at a baby shower and everyone wanted the recipe. It's beyond delicious! So many tasty treats in this one. The lady that made it told me she got the recipe from a local chef here in Saratoga Springs.
Provided by ihvhope
Categories Summer
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Combine rice, water and salt together in a large pot and bring to a boil, reduce heat and simmer for 50 to 60 minutes.
- Drain rice and chill.
- Combine the chilled rice with the vegetables, fruit, and nuts.
- Whisk vinegar, oil, garlic, salt, pepper, oregano, mustard and honey.
- Starting with 1/3 cup of the dressing add to the rice mixture and blend.
- Taste and adjust with more or less to suit your personal tastes.
Nutrition Facts : Calories 312.9, Fat 22.8, SaturatedFat 3.1, Sodium 602.6, Carbohydrate 25.2, Fiber 2.8, Sugar 7.1, Protein 4.5
WILD RICE SALAD
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
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.
MINNESOTA WILD RICE DRESSING
This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!
Provided by MARJK
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
- Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g
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