Wild Rice And Pineapple Salad Recipes

WILD RICE SALAD

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.

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 CHICKEN SALAD RECIPE

Steps:

• In large bowl, toss wild rice, celery, pineapple, craisins, almonds, and chicken. In small bowl, combine mayo, chutney, and salt. Toss mayo mixture with rice mixture. You may not need to use all of it. Cover and refrigerate several hours or overnight.

MINNESOTA WILD RICE SALAD

Steps:

• In a medium saucepan, bring water to a boil. Add rice and 1/4 teaspoon salt. Cover tightly and simmer for 50 minutes. Cool; drain if necessary. In a large bowl, combine rice, chicken, pineapple, celery, grapes, mayonnaise, chutney and remaining salt. Cover and chill until ready to serve; toss with cashews.

PINEAPPLE AND CHICKEN RICE SALAD

Steps:

• Mix 2 tsps soy sauce, 1 tsp oil, 2 tsps garlic and 1 tsp ginger in medium bowl.
• Add chicken and toss to coat.
• Let stand 30 minutes.
• Meanwhile, bring 2 ¾ cups water to boil in medium saucepan.
• Add rice; return to boil.
• Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes.
• Uncover; let stand until cool.
• Season chicken.
• Heat large nonstick skillet over high heat.
• Add chicken with marinade to skillet and sauté until golden-brown and cooked through, about 4 minutes.
• Cool.
• Whisk lime juice, 1 tblp soy sauce, 2 tblsps oil, 2 tsps garlic and 3 tsps ginger in large bowl.
• Mix in rice, chicken, pineapple, kiwi, ½ cup green onions and bell pepper.
• Season to taste.
• Line bowl with lettuce leaves.
• Spoon salad into bowl.
• Sprinkle with remaining green onion and serve.

WILD RICE AND PINEAPPLE SALAD

Steps:

• Whisk together the vinegar, brown sugar, cilantro, and parsley.
• While still whisking, slowly add the oil.
• Set aside while making the salad.
• Add water to a large pot with a lid. Bring to a boil.
• Add the wild rice, stir, cover and let simmer for 15 minutes.
• Add the rinsed white rice, cover, and simmer another 20 minutes.
• Remove from heat and let sit for 5 minutes.
• Fluff rice and let cool completely.
• Gently combine the onion and pineapple in a large bowl.
• Add the rice and dressing and stir.
• Season with salt and pepper, to taste and serve garnished with more chopped cilantro.

WILD RICE AND PINEAPPLE SALAD

Steps:

• Prepare dressing by whisking together vinegar, brown sugar, cilantro, and parsley in a bowl. Add oil in a thin stream while whisking constantly. Set aside to let flavors integrate.
• Bring 3 3/4 cups water to a boil. Stir in wild rice, cover pot and let cook undisturbed for 15 minutes. Add white rice to the same pot and cook covered for another 20 minutes. Remove from heat and let sit covered for another 5 minutes to let rice absorb water, then remove lid, stir to fluff rice and let cool.
• Combine onion and pineapple in a bowl and stir in cooled rice. Add dressing and stir to coat. Season with salt and pepper, as needed. Transfer to a serving bowl and garnish with cilantro sprigs.

RICE, PINEAPPLE AND CHICKEN SALAD

Steps:

• Mix 2 teaspoons soy sauce, 1 teaspoon oil, 2 teaspoons garlic and 1 teaspoon ginger in medium bowl. Add chicken and toss to coat. Let stand 30 minutes.
• Meanwhile, bring 2 3/4 cups water to boil in heavy medium saucepan. Add rice; return to boil. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes. Uncover; let stand until cool.
• Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken with marinade to skillet and sauté until golden brown and cooked through, about 4 minutes. Cool.
• Whisk lime juice, 1 tablespoon soy sauce, 2 tablespoons oil, 2 tablespoons garlic and 3 teaspoons ginger in large bowl. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper. Season with salt and pepper. (Can be made 6 hours ahead. Chill. Let stand up to 2 hours at room temperature before continuing.
• Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with remaining 1/4 cup green onions and serve.