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.
PERSIAN CUCUMBER AND PURPLE RICE SALAD
Provided by Andrea Albin
Categories Rice Side Vegetarian Dinner Lemon Cucumber Healthy Vegan Party Potluck Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely. Coarsely smash coriander seeds with side of a large knife.
- Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour.
PERSIAN RICE SALAD
Categories Salad Nut Side Vegetarian Lemon Date Cashew Healthy Vegan Cinnamon Cilantro Brown Rice Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Bring broth to boil in large saucepan over medium-high heat. Mix in rice. Return to boil. Reduce heat to low, cover, and cook without stirring until rice is tender, about 40 minutes. Spread out rice in large baking pan and cool.
- Transfer rice to large bowl. Add cashews, dates, and green onions; toss to blend. Whisk olive oil, lemon juice, chopped cilantro, and ground cinnamon in small bowl. Add to rice and toss to coat. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
PERSIAN-FLAVORED WILD RICE SALAD
This is a recipe of my own, using flavor combinations from Iran and west-central Asia (not flavored with actual Persians, as the title might seem to suggest). Pomegranate syrup is available in Middle Eastern stores; there is also a product sold by Trader Joe's called "Pomegranate Glaze" which would work, too. If you feel that the syrup is too tart, you could add a tiny amount of sugar to smooth it out a bit. Walnut oil could also be substituted for the olive oil.
Provided by Sass Smith
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook wild rice according to package directions, substituting stock for water. Cool to room temperature.
- Meanwhile, gently dry-toast the walnuts in a skillet, keeping a close eye on them. This should take 10 or so minutes.
- Toss the cooled rice with oil, then syrup. Salt to taste.
- Garnish with toasted walnuts.
Nutrition Facts : Calories 311.5, Fat 14.8, SaturatedFat 1.8, Cholesterol 3.6, Sodium 174.8, Carbohydrate 36.2, Fiber 3.5, Sugar 3.3, Protein 11.1
COLD WILD RICE SALAD
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
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
CHILLED WILD RICE SALAD
Wanted to prepare a wild rice salad for New Years and could not decide which of the many already posted to choose. After a little tinkering in the kitchen, I came up with my own which combined the favorite elements from all the others. The wonderful colors from the spinach and cranberries give this a festive feel. Part of what gives this salad a nice dimension is the orange juice used in cooking the wild rice. There are lots of pieces to assembling the dish but the work can be done in stages. Moreover, it can be prepared a day in advance, tossing in the dressing just before service. For a vegan option, you might try replacing the honey with barley malt or rice syrup.
Provided by justcallmetoni
Categories Spinach
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Consult the packaging on your wild rice for actual cooking directions, following the ratio of 2 parts water to 1 part orange juice. These directions match my rice. Add water and juice to a medium sauce pan and bring to a boil. Add wild rice and let it return to a boil. Lower to just simmering and cover. Cook 60 minutes. Check at about 45 minutes and if the mix seems a little dry add a bit more water.
- Toast the pecans on an ungreased cookie sheet for 5-7 minutes in the oven at 375 degrees. Allow to cool and give them a coarse chop.
- Rinse and clean the baby spinach, removing stems. Cut into ribbons about 1/2 inch thick.
- Once the rice is cooked allow it to cool a bit, about 20 minutes. You want it to lightly wilt the spinach but not actually cook it.
- Mix the spinach, cranberies, and pecans into the wild rice. If youa re serving that day, you can store on the counter. Otherwise, place in fridge until ready to serve.
- To prepare the dressing, whisk all ingredients together in a small bowl.
- A half hour before serving, toss the salad and dressing together. Let stand so that the flavors can meld together.
Nutrition Facts : Calories 219.1, Fat 9.3, SaturatedFat 0.8, Sodium 21, Carbohydrate 30.7, Fiber 3.4, Sugar 8.2, Protein 5.6
VEGAN WILD RICE SALAD
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
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
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