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.
SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Add all dressing ingredients to a blender, blend until smooth.
- In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
- Top with prepared dressing; toss to coat.
- Enjoy!
Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams
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
WILD RICE SALAD
Easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. Very versatile. If in season, try substituting black cherries for the grapes.
Provided by GINNYKAE
Categories Salad Grains Rice Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 14.3 g, Cholesterol 22.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 138.1 mg, Sugar 4.1 g
AVOCADO AND RICE SALAD
Make and share this Avocado and Rice Salad recipe from Food.com.
Provided by MsPia
Categories Rice
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
- Toss avocado with lime juice; stir into rice mixture.
- Cover and chill for 2 to 8 hours.
- Spoon mixture on top of shredded romaine lettuce.
- Serve with lime wedges.
AVOCADO & WILD RICE SALAD
This salad has a very different taste and looks lovely on a luncheon table. I usually prepare the rice the night before so it is ready to prepare in the morning, by lunch the salad is ready to serve. I use Rice a Roni Wild Rice Pilaf mix for this recipe most often, but you may use the wild rice mix of your choice. Adapted from a recipe found in Quick Cooking.
Provided by HeatherFeather
Categories Rice
Time P1DT30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Follow package directions to prepare the rice mixes and cool in the fridge.
- Combine cold rice with the remaining ingredients, tossing gently to combine.
- Cover and refrigerate overnight or at least for 6 hours.
- When ready to serve, line a bowl or platter with clean lettuce leaves and mound the salad on top.
WILD RICE SALAD WITH AVOCADO YOGURT DRESSING
Categories Avocado Bacon Leafy Green Lemon Rice Squash Yogurt Salad Summer Dinner Lunch Sauté Healthy High Fiber Quick & Easy
Number Of Ingredients 15
Steps:
- OK, you need to cook the wild rice in advance and let it cool. The rest takes only 20 minutes
- Shuck the corn and drop into unsalted water. Set heat to high. Bring to boil, wait 3 minutes and turn off. Remove ears from pot to cool.
- Chop zucchini into 1/2" pieces. Combine with sliced onion and olive oil, and either saute on high heat or roast in a convection toaster oven (I do the latter) until onions start to brown and zucchini starts to soften. Don't overcook.
- Cook the bacon. The bacon is key, find meaty, thick strips. Drain and chop into generous pieces.
- Combine avocado, yogurt, lemon juice, olive oil, water, parsley, salt and basil in a food processor and whirl until smooth and creamy. Add water to desired consistency. You want about the same as the greek yogurt, not sour cream thick, not runny.
- Cut the kernels off the corn.
SPECIAL WILD RICE SALAD
"A friend fixed this for a company outing a few years ago, and it has since become my favorite picnic salad," writes Suzanne Strocsher of Bothell, Washington. Jars of marinated mushrooms and artichoke hearts, along with fresh vegetables, turn prepared rice mix into something special.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- Prepare rice according to package directions. Cool; place in a large bowl. Add remaining ingredients and toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 168 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
COLD WILD RICE SALAD
A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.
Provided by Karen Quinn
Categories Rice Salad
Time 4h45m
Yield 16
Number Of Ingredients 18
Steps:
- Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
- While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
- Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
- Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
- Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
- Add dressing the the rice salad and toss well. Chill for 4 hours before serving.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g
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