Wild Rice Salad With Curry Dressing Recipes

BEST WILD RICE SALAD

Steps:

• In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool.
• In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.
• In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
• For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.

WILD RICE SALAD WITH CURRY DRESSING

Steps:

• Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
• Soak raisins in 1 cup of hot water for 10 minutes, then drain.
• To toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
• Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
• To prepare Curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard, and Worcestershire sauce in a small bowl & stir thoroughly.
• Serve with a dollop of Curry dressing on a bed of lettuce leaves.

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.

CURRIED WILD RICE SALAD

Steps:

• Combine honey, vinegar, salad oil (may add more) and curry powder, whisking until well blended. Cook rice according to box directions and cool. Add remaining ingredients and pour dressing over all. Chill 2 hours minimum, or up to 1 day.

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.

MAY'S WILD RICE SALAD WITH CURRY CREAM DRESSING

Steps:

• Wash rice, combine with broth, bring to a boil & simmer uncovered for 30-40 minutes or until the rice is tender. Drain any remaining stock, cool.
• Whisk the dressing ingredients together.
• Add all the ingredients to the rice, mix well.
• Serve warm or cold.

CURRY DRESSING FOR RICE OR POTATO SALAD

Steps:

• Whisk dressing ingredients together and set aside. If you can leave it to stand for at least 1/2 an hour the flavours will come together better.
• For the rice salad (use basmati or jasmine cooked rice, about 3-4 cups)I brown a chopped onion and half a chopped red or yellow capsicum. Then I add other veges of choice e.g. precooked carrot, corn, peas, beans etc. Pour dressing over about 15 mins before serving.
• For the potato salad I use pre cooked large chunks of potato (about 6 medium size potatoes), the browned onion and capsicum and beans, but also add chopped hard boiled eggs.
• Both salads are much nicer if served warm, but not hot.

WILD RICE SALAD

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 SALAD WITH MUSTARD HONEY DRESSING

Steps:

• In large pot of boiling salted water, cover and cook wild rice until tender, about 35 minutes. Drain well and transfer to large bowl. Add apricots, apple, raisins and golden raisins. Set aside.
• Mustard Honey Dressing: In small bowl, whisk together oil, orange juice, vinegar, mustard, honey, salt and pepper. Pour over rice mixture and toss gently. Let cool; cover and refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, add mint and toss to combine.

CURRIED SMOKED CHICKEN AND WILD RICE SALAD

Steps:

• Make the dressing:
• In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled.
• Make the wild rice mixture:
• In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.
• Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)

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.

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.

CURRY WILD RICE SALAD

Steps:

• 1. In small bowl, combine all dressing ingredients blend well.2. In large bowl, combine all salad ingredients mix well. Add dressing toss gently to mix thoroughly. Serve immediately, or cover and refrigerate until serving time.TIP: * Two cups cooked instant wild or brown rice can be substituted for the canned rice.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 120 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 3 mg 1% * Sodium: 320 mg 13% * Total Carbohydrate: 19 g 6% * Dietary Fiber: 2 g 8% * Sugars: 6 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 20% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 Fat