Romantic Wild Rice Salad Recipes

ROMANTIC WILD RICE SALAD

Steps:

• Cook rice according to package directions. You could use chicken broth instead of water.
• In a bowl whisk together vinegar, oil, mustard, honey, salt, pepper, garlic and terragon.
• As soon as the rice is done, mix it with the dressing.
• Fold in the scallions.
• Chill in the refrigerator 30-60 minutes. This salad tastes great when it is not too cold.
• Taste and adjust seasonings. Mix in half of the walnuts. Sprinkle rest on top. You could roast them first if you wanted.
• Thinnly slice strawberries and arrange them on top.

CHILLED WILD RICE SALAD

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.

PAULA DEEN'S WILD RICE SALAD

Steps:

• In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil.
• Add the rice and stir well.
• Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour.
• Drain excess liquid from the rice.
• Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
• In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing.
• Toss well.
• Cover and chill or eat at room temperature.
• Just before serving, toss again and taste.
• Add some of the remaining dressing, if desired.
• Sprinkle with the almonds and serve.