NUTTY WILD RICE SALAD
Wild rice is sensational in this chilled salad. The toasted almonds complement the nuttiness of the rice, while red wine vinegar and soy sauce make a tangy dressing. I'll often serve the salad in lettuce cups, and sometimes I'll add diced ham and asparagus to turn it into a main-dish salad.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring broth to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until tender. Drain; fluff with a fork. Stir in the peas, celery, onions and almonds. , In a small jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving.
Nutrition Facts :
NUTTY WILD RICE
You'll go nuts for this wild side dish and its hearty crunch. Served warm, this rice packs a zesty bite. Heather Webb, Channelview, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan over high heat, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. , Meanwhile, in a small skillet over medium-high heat, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat., Drain rice if necessary. Stir in onion mixture.
Nutrition Facts : Calories 236 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 314mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 4g fiber), Protein 8g protein.
NUTTY WILD RICE
This is a delicious accompaniment to any roasted meat. You can vary the rice a bit by using a combination of white, brown and wild rice or any combination of rice or other grains so long as the total amount adds up to 1 cup.
Provided by CaliforniaJan
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a non-stick frying pan or toaster oven, slowly toast almonds. Set aside. In a large non-stick frying pan, heat oil over medium heat, add onion, carrot, garlic and mushrooms; saute until tender.
- Add rice and cook until lightly browned. Add broth, sherry, salt, pepper, oregano and basil. bring to a boil and simmer, covered for 45 minutes. Remove from heat and let stand for 10 minutes. Toss with nuts and parsley and serve.
Nutrition Facts : Calories 225.2, Fat 5.8, SaturatedFat 0.6, Sodium 553.7, Carbohydrate 27.7, Fiber 3.5, Sugar 3.6, Protein 8.5
WILD RICE WITH ROASTED PEPPERS AND TOASTED ALMONDS
Categories Garlic Side Broil Christmas Thanksgiving Almond Bell Pepper Fall Healthy Christmas Eve Shallot Wild Rice Simmer Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes. Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes. Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), about 1 1/4 hours.
- Meanwhile, preheat broiler.
- Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes. Transfer to a bowl. Cover and let steam 15 minutes. Peel, then cut into 1/2-inch pieces.
- Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.
- Remove rice from heat and drain well, then return to pot. Stir in salt, pepper, red peppers, almonds, and vinegar. Transfer to a serving dish.
HERBED WILD RICE
Wild rice is actually not rice at all; it's a long-grain marsh grass that has a chewy texture and delicious, nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 5
Steps:
- Rinse wild rice well under cold running water. Drain well, and set aside.
- Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook until wild rice is tender, about 40 minutes.
- Drain wild rice, transfer it to a bowl, and stir in olive oil, parsley, and marjoram. Season with salt and pepper, and serve at room temperature or chilled.
NUTTY WILD RICE SALAD
This recipe is from the Creme de Colorado Cookbook. It is a very easy salad to fix with an unusual flavor. I always have requests for the recipe when I take it to a potluck. The dressing and rice can be prepared ahead of time and combined with the final "fresh" ingredients added just before serving. It can be served in a bowl, or in individual "lettuce cups".
Provided by Susan Dillard
Categories Low Cholesterol
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, cover rice with cold water to a depth of one inch above rice. Bring to a boil. Drain water from rice and add bouillon. Simmer covered, until liquid is absorbed, about 1 hour. You may have to uncover and raise heat a little to boil off excess liquid.
- Combine all dressing ingredients and mix well.
- While rice is warm, pour on dressing and mix well; let cool.
- In medium bowl, combine rice with peas, celery and green onions. Mix well and refrigerate. When ready to serve, mix in some of the almonds and put remainder on top.
Nutrition Facts : Calories 296.8, Fat 19.8, SaturatedFat 2.5, Cholesterol 0.2, Sodium 613.7, Carbohydrate 24.4, Fiber 4.3, Sugar 4.6, Protein 7.3
WILD RICE WITH DRIED FRUIT AND NUTS
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
- Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g
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