Sweet And Savory Summer Wild Rice Salad Recipes

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SUMMER WILD RICE SALAD



Summer Wild Rice Salad image

Rice and beans are reimagined as a summer salad, with smoky poblano chile, sweet corn, and a zesty lime dressing. Enjoy this alongside our Turkey Burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

3 cups water
1 cup wild rice
Coarse salt
2 fresh poblano peppers
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 1/2 cups corn kernels (from about 3 ears)
1 can (15 ounces) black beans, drained and rinsed
Freshly ground pepper
2 scallions, thinly sliced (1/2 cup)
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice (from 2 to 3 limes)

Steps:

  • Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.
  • Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.
  • Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.
  • Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.

WARM WILD RICE SALAD



Warm Wild Rice Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h10m

Yield 4 to 5 servings

Number Of Ingredients 12

3 1/2 cups water
2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)
3 tablespoons butter
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1/2 red bell pepper
Salt and freshly ground black pepper
1/2 cup slivered almonds
3/4 cup frozen peas
1 1/4 teaspoons red pepper flakes
2 tablespoons freshly chopped parsley leaves

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.

SWEET PEPPER WILD RICE SALAD



Sweet Pepper Wild Rice Salad image

Sherryl Ludlow of Rolla, Missouri sends a wild rice salad that's packed with health and fun flavors in every bite.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup uncooked wild rice
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth, divided
1-1/4 cups water, divided
3/4 cup uncooked long grain rice
1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium zucchini, chopped
2 tablespoons olive oil, divided
4 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice

Steps:

  • In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., In a large nonstick skillet, saute the peppers and zucchini in 1 tablespoon oil for 3 minutes. Add onions; saute 1-2 minutes longer or until vegetables are tender. Transfer to a large bowl., Drain wild rice if necessary; stir into vegetable mixture. Stir in white rice. Sprinkle with salt and pepper. Drizzle with lemon juice and remaining oil; toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SWEET RICE SALAD



Sweet Rice Salad image

My mother has made the sweet rice ever since I was young (a long, long time ago). We loved it but years ago I started adding cool whip and fruit cocktail to it for a dessert salad. Lately I've been adding cool whip and a box of frozen raspberries in syrup instead of the fruit cocktail, which we like better.

Provided by Connie Lea

Categories     White Rice

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup raw rice
3 -4 cups milk
1/2 cup sugar
8 ounces Cool Whip
1 (12 ounce) box frozen raspberries in light syrup

Steps:

  • Mix rice, sugar and three cups of milk and cook in double boiler for an hour or until rice is tender. You may need to add more milk. Add only enough milk to keep rice moist.
  • Chill rice and then mix in cool whip and raspberries.
  • Cooking time does not include time to chill.

SUMMER RICE SALAD



Summer Rice Salad image

Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

2 cups cooked brown rice
1 cup quartered cherry tomatoes
1/3 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons cider vinegar
2 tablespoons canola oil
2 tablespoons minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
Leaf lettuce, optional

Steps:

  • In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

SAVOURY RICE SALAD



Savoury Rice Salad image

This is my favourite salad for potlucks and barbecues. Don't be turned off by the unusual combination of ingredients - the different flavours and textures make for a delicious, unique, and beautiful salad. The original recipe called for chicken, but I use cashews for a vegetarian dish that's great as a side or main. Almonds, sunflower seeds, or shrimp for those who eat seafood may also be added. This tastes even better on day 2, when the flavours have mingled and mellowed.

Provided by Lumberjackie

Categories     Rice

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 11

1 (6 ounce) box Uncle Bens wild rice, with seasonings (instead, I use 3/4-1 cup of mixed brown and wild rice and add a vegetarian bouillon cube while cook)
3 -4 green onions, sliced (with some of the green leafy part)
3 stalks celery, sliced
1 green pepper, chopped
1 bunch broccoli, separated into small floret pieces
1 cup fresh mushrooms, sliced
cashews
1/2 cup vegetable oil
3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon curry powder (or more)

Steps:

  • Cook the rice according to product directions.
  • Prepare the dressing.
  • Mix the rice and vegetables together. Add the dressing and stir gently.
  • Refrigerate to allow the salad to marinate, stirring 2-3 times. I generally allow several hours for this step and never marinate for less than 1 hour.

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