WILD RICE PECAN SALAD
If you don't have leftover wild rice, you can find fully cooked wild rice in the rice section of your local grocery store.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rice, tomatoes, cucumber, celery, pecans, onion, salt and pepper. Drizzle with dressing and toss to coat. Cover and refrigerate for 30 minutes before serving.
Nutrition Facts :
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.
COUNTRY WILD RICE WITH SAUSAGE
Steps:
- Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
- Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
- When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.
SAUSAGE AND WILD RICE CASSEROLE
You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.-Elsie Pritschau, Ravenna, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.
Nutrition Facts : Calories 252 calories, Fat 15g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 890mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
PECAN WILD RICE SALAD
Make and share this Pecan Wild Rice Salad recipe from Food.com.
Provided by loof751
Categories Rice
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a serving bowl. Toss gently until well mixed.
- Cover and let stand at room temperature about 2 hours before serving.
WILD RICE AND PECAN SALAD WITH GRILLED VENISON SAUSAGE
Provided by Florence Fabricant
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Wash rice well. Bring 3 cups water to boil in heavy 2- to-3-quart saucepan. Add rice and 1/2 teaspoon salt. When water returns to a boil, cover and simmer 40 minutes or until rice is tender.
- If using grill, preheat it.
- While rice is cooking, toast pecan pieces in peanut oil over medium-low heat, stirring constantly, until lightly browned, about 5 minutes. Transfer, with any oil remaining in pan, to a large bowl.
- Grill or pan-fry the sausage over medium heat, turning often, until brown and cooked through, 12 to 15 minutes. Remove from heat and let stand for 5 minutes.
- Add the cooked rice, scallions, parsley, vinegar and walnut oil to the pecans. Mix well to coat the rice with the oil and vinegar evenly. Season to taste with salt and pepper.
- To serve, mound the rice mixture on a platter or in a shallow bowl. Slice sausage on an angle, arrange on rice and serve at once.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 35 grams, Carbohydrate 33 grams, Fat 42 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 537 milligrams, Sugar 2 grams
WILD RICE AND VENISON CASSEROLE
This is a very tasty dish. I just recently found the recipe, again, it fell out of one of my cookbooks. I had it since we got married, think it came from an old hunting magazine. We really enjoyed this.
Provided by Aunt Paula
Categories Deer
Time 1h20m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Brown venison in skillet.
- Add rest of ingredients and mix well.
- Pour into 2 1/2 or 3 quart casserole dish, cover.
- Bake in 350° oven for 30 mins.
- Uncover and bake for 30 more mins.
VEGAN WILD RICE SALAD
I always bring this salad to parties. It's a beautiful salad and very quick to make.
Provided by weelittlevegan
Categories Rice Salad
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart.
- Drain and place in the refrigerator to cool for about 15 minutes.
- Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary.
- Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify.
- Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.
Nutrition Facts : Calories 290.9 calories, Carbohydrate 60.6 g, Fat 4.5 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 0.6 g, Sodium 143.2 mg, Sugar 15.7 g
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