WILD RICE & FETA SALAD
Perfect for a casual get together and great for lunch the next day - if there's any left!
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Rinse the rice. Boil according to the pack instructions, adding the chickpeas for the final 4 mins. Drain and allow to cool a little, then mix through the cranberries and onion.
- Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing. Toss with the rice mixture, then pile onto a large serving plate. Crumble over the feta, then scatter with parsley. Serve warm or cold.
Nutrition Facts : Calories 519 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.82 milligram of sodium
WILD RICE SALAD
The vibrant colours, flavours and textures in this salad are sensational! A great holiday salad or for special occasions. Serves 3 as meal or 5 - 6 as side. Recipe VIDEO below.
Provided by Nagi
Categories Sides
Time 1h
Number Of Ingredients 13
Steps:
- Boil 1 litre/quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it's simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).
- Drain then leave to steam dry and cool.
- Salad
- Shake Dressing in a jar, set aside for 15 minutes+.
- Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.
- Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.
Nutrition Facts : ServingSize 153 g, Calories 361 kcal
WILD RICE AND FETA SALAD
This salad tastes great both warm and chilled. The dried cranberries work really well with the tangy cheese.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the rice and boil according to the pack instructions, adding the garbanzo beans for the final 4 minutes.
- Drain and allow to cool a little, then mix through the cranberries and onion.
- Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing.
- Toss with the rice mixture, then pile onto a large serving plate.
- Crumble over the feta and scatter with the parsley.
- Serve warm or cold.
Nutrition Facts : Calories 374.8, Fat 22.5, SaturatedFat 9.4, Cholesterol 46.8, Sodium 886.4, Carbohydrate 31.9, Fiber 6.2, Sugar 4.7, Protein 12.9
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 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.
GREEK RICE SALAD
Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.
Provided by Audrey Noland
Categories Salad Vegetable Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
- Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g
RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA
In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h25m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
- Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.
WILD RICE SALAD
This wild rice dish is even better when dressed a day ahead; cover and refrigerate. Then bring to room temperature and garnish with almonds before serving.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
Steps:
- Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
- In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
- Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.
WILD RICE AND LENTIL SALAD
This healthy, protein-packed salad is a perfect main dish for the vegetarians who grace your holiday table-or as a side in smaller portions. My family loves it for the flavors, and my friends love it because I offer them a healthy alternative to meat. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.
Nutrition Facts : Calories 461 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 283mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 18g fiber), Protein 21g protein.
WILD RICE AND MANGO SALAD
This is such a colourful salad that would go well with any grilled meats or fish. I made this up with a wild rice/brown rice combination and used a mix of red and orange peppers. I cut the sesame oil down as the mangos are quite moist. Currants would look wonderful in this salad. This does not take into account chilling time.
Provided by Abby Girl
Categories Low Protein
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the rice according to directions.
- Add the chopped peppers, red onion and cucumber.
- Vinaigrette: Combine the lemon juice, honey, sesame oil, garlic, chili flakes. Add to the rice/vegetable mixture and chill.
Nutrition Facts : Calories 203.2, Fat 5.4, SaturatedFat 0.8, Sodium 393.3, Carbohydrate 37.8, Fiber 3, Sugar 14.9, Protein 3.5
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
VEGETABLE WILD RICE SALAD
The vegetable rice salad is one of my favorite dishes to bring for any occasion because it is not only delicious, but has a colorful presentation and is excellent for pot luck or buffet style parties. This recipe is well received whenever I serve it. I am frequently asked for the recipe.
Provided by PJ's kitchen
Categories Salad Grains Rice Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
- Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
- Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
- Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.
Nutrition Facts : Calories 252 calories, Carbohydrate 35.4 g, Fat 10.9 g, Fiber 4 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 633.9 mg, Sugar 11.8 g
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