Wild And Brown Rice Salad Recipes

WILD- AND BROWN-RICE SALAD

Steps:

• In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
• Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.

BROWN AND WILD RICE SALAD

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.

WILD AND BROWN RICE

Steps:

• In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
• In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
• Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.

WILD RICE SALAD

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.

WILD AND BROWN RICE SALAD

Steps:

• Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt. Return to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes. Remove from heat; let stand, covered, 10 minutes.
• Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan. Bring to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes. Remove from heat; let stand, covered, 10 minutes.
• In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, 10 minutes.
• In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper.
• Fluff all the rice with a fork, then transfer to a serving bowl. Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro. Add dressing, and toss well to combine. The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly. Serve at room temperature.
• (Per Serving)
• Calories: 177
• Saturated Fat: .5g
• Unsaturated Fat: 2.5g
• Cholesterol: 0mg
• Carbohydrates: 34g
• Protein: 4g
• Sodium: 151mg
• Fiber: 2g

CURRIED RICE SALAD

Steps:

• Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
• Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
• Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
• Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.

MIXED BEAN & WILD RICE SALAD

Steps:

• Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
• Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

BROWN RICE AND FARRO SALAD

Steps:

• Cook the rice. Combine with 1 2/3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 minutes, or until there is no more water in the pot. Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes. Transfer the rice to a wide bowl or a sheet pan and allow to cool completely.
• Meanwhile cook the farro. Combine with 3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 to 50 minutes, until tender. Turn off the heat and allow the farro to sit in the hot water for another 15 minutes, then drain and place in a paper towel-lined bowl to cool.
• In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme.
• In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic. Whisk in the olive oil. Pour over the grain mixture, add freshly ground pepper, and toss the mixture well.
• Line individual salad plates or a platter with arugula. Top with the salad. Garnish, if desired, with more crumbled feta, and serve.

WILD AND BROWN RICE SALAD

Steps:

• In a saucepan on high flame, bring 2 cups of water to a boil.
• Add barley and cover it.
• Lower flame and allow to cook for 30 minutes.
• Remove from heat and keep aside, covered, for 5-6 minutes.
• Uncover the pan and transfer contents to a medium-sized bowl to cool.
• In another saucepan on high flame, bring 2 1/2 cups lightly salted water to a boil.
• Add brown rice, cover, lower flame and allow to cook for 40 minutes.
• Remove from heat and keep aside, covered, for 5 minutes.
• Uncover and transfer to a medium-sized bowl to cool.
• In another saucepan on high flame, bring 2 cus of lightly salted water to a boil.
• Add wild rice, cover and cook for 40 minutes on low heat.
• Remove from heat, cover and keep aside for 5 minutes.
• Uncover and transfer to a medium-sized bowl to cool.
• Now, grab a large serving bowl.
• In it combine the cooked barley, wild rice, brown rice, onion, celery, and walnuts if you've used them.
• Take a small bowl and in it stir together the vinegar and lemon juice.
• Gradually, whisk in oil and stir well.
• Add dill, mint, cilantro and parsley.
• Season with salt and pepper.
• Drizzle this dressing over the salad.
• Toss to coat the salad well in it.
• Serve chilled or at room temperature.
• Enjoy!

WILD RICE SALAD WITH CELERY AND WALNUTS

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.

BROWN AND WILD RICE SALAD WITH GRAPES AND KALE

Steps:

• Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
• Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
• Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.

TUSCAN BROWN & WILD RICE RECIPE

Steps:

• Bring water and rice to boil in medium saucepan, stirring occasionally; cover. Simmer on medium-low heat 45 to 55 min. or until rice is tender and liquid is absorbed. (Do not remove lid or stir during cook time.) Remove from heat; fluff with fork. Cool.
• Spoon rice into large bowl. Add remaining ingredients; mix lightly.

WILD RICE CASHEW SALAD

Steps:

• In a strainer, rinse the wild rice under cold water, drain well.
• Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat.
• Reduce the heat and simmer, covered, for 45-50 minutes, until tender.
• Drain off any excess liquid.
• Set aside Meanwhile, in a medium skillet, heat the olive oil over medium high heat, add the bell peppers and cook for 3-5 minutes, or until tender.
• Add the cashews and green onions, cook for 2-3 minutes longer, or until the nuts begin to brown.
• Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture.
• For the dressing; In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic, salt and pepper.
• Cover and shake until blended; pour the dressing over the salad and toss until evenly coated.
• Cover and refrigerate salad for at lease 2 hours or up to overnight to allow the flavors to blend.
• To serve the salad, spoon it onto a lettuce lined platter.