SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD
Broccoli flowers catch the nutty, lemony dressing in this winter salad.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 1h
Yield Serves 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet.
- Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside.
- Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 2 grams, TransFat 0 grams
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
WILD RICE SALAD WITH CELERY AND WALNUTS
I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
- Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 552 milligrams, Sugar 2 grams
BEST WILD RICE SALAD
Worth the time it takes to make this!!! The nutty flavor and crunchy texture of the wild rice are so wonderful in this salad they always ask for more!
Provided by Kimber
Categories Salad Grains Rice Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool.
- In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.
- In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
- For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 19.2 g, Cholesterol 41.9 mg, Fat 21.1 g, Fiber 3.2 g, Protein 17.5 g, SaturatedFat 3.8 g, Sodium 70.2 mg, Sugar 2.8 g
WARM WILD RICE SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
- In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
- In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
- Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.
SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD
Yield 6 servings
Number Of Ingredients 14
Steps:
- 1. In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet. 2. Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside. 3. Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.
SOUTHERN BROCCOLI SALAD
A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy, tangy mayonnaise dressing. Briefly blanching the broccoli in boiling water ensures bright green veggies with a crisp-tender texture. The salad gets better with time, so make it a few hours ahead and refrigerate it. (Reserve the crispy bacon and sprinkle it on top right before serving.) And, if your tastes skew sweet, further increase the sugar by another tablespoon.
Provided by Kay Chun
Categories dinner, lunch, salads and dressings, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of salted water to a boil.
- Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
- Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
- In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
- Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
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
WILD RICE, CRANBERRY AND WALNUT SALAD
Wild rice is actually the seed of an aquatic grass, native to North America. High in protein and carbohydrates and low in fat, it has a distinctive nutty taste and dark brown colour, and is often added to rice mixes for visual appeal and flavour. To cook rice in the microwave, place rice in a microwave-safe bowl with 2 cups of hot water. Microwave on high (100%) for 11 to 14 minutes or until liquid has mostly evaporated. Stir rice with a fork to separate grains.
Provided by Sonya01
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
- Combine rice, cranberries, celery and walnuts in a bowl.
- Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.
WALNUT RICE SALAD
Rice blends with walnuts, onions, chopped apple and a curried lemon dressing in this versatile salad. It could be a main luncheon salad in warm weather or a change-of-pace complement to a poultry or fish dinner any time of year.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- Combine the first six ingredients. Combine the juice, honey, mayonnaise, garlic, salt and curry powder; gradually whisk in the oil. Just before serving, drizzle over rice salad.
Nutrition Facts :
More about "skillet wild rice walnut and broccoli salad recipes"
WILD RICE AND BROCCOLI SALAD RECIPE - LOS ANGELES TIMES
From latimes.com
GARLIC PARMESAN BROCCOLI RICE SKILLET RECIPE - EATWELL101
From eatwell101.com
AUTUMN WILD RICE, WALNUT, AND BROCCOLI SALAD
From bigoven.com
AUTUMN WILD RICE-WALNUT-BROCCOLI SALAD - BIGOVEN.COM
From bigoven.com
ARUGULA, DRIED CHERRY AND WILD RICE SALAD - COOKIE AND KATE
From cookieandkate.com
ELEGANT COLD WILD RICE SALAD - A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD - MASTERCOOK
From mastercook.com
RECIPE: AUTUMN WILD RICE, WALNUT AND BROCCOLI SALAD
From recipelink.com
WILD RICE SALAD WITH MUSHROOMS AND HERBS - MINIMALIST BAKER …
From minimalistbaker.com
GETRECIPECART.COM
From getrecipecart.com
CHICKEN, BROCCOLI AND WILD RICE SKILLET | EASY WEEKNIGHT DINNER!
From spicedblog.com
SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD RECIPE
From pinterest.com
SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD RECIPE
From pinterest.com
SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD RECIPE
From pinterest.com
WILD RICE, MUSHROOM & BROCCOLI SKILLET SIDE - GRAB A PLATE
From azgrabaplate.com
WILD RICE AND BROCCOLI SALAD - RECIPES LIST
From recipes-list.com
BROWN AND WILD RICE, WALNUT AND DRIED CRANBERRY SALAD | METRO
From metro.ca
RECIPESOURCE: AUTUMN WILD RICE, WALNUT, AND BROCCOLI SALAD
From recipesource.com
RICE AND BROCCOLI SALAD - BIGOVEN.COM
From bigoven.com
RECIPES FOR HEALTH: SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD ...
From medworm.com
SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD - YOUR POWER YOUR …
From yourpoweryourhealth.com
SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD | KEEPRECIPES: …
From keeprecipes.com
HARVEST WILD RICE SKILLET RECIPE - PINCH OF YUM
From pinchofyum.com
SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD | RECIPE CART
From getrecipecart.com
BROWN AND WILD RICE SALAD WITH CHICKEN- THE BOSSY KITCHEN
From thebossykitchen.com
WILD RICE RECIPES – WILDRICE.COM
From wildrice.com
BROCCOLI SALAD | BROCCOLI SALAD, RICE VINEGAR, BROCCOLI
From pinterest.ca
BROCCOLI RICE WITH WALNUTS - BIGOVEN.COM
From bigoven.com
WILD RICE SALAD | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD RECIPE
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love