WILD RICE WITH DRIED FRUIT AND NUTS
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
- Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g
WILD RICE AND CHANTERELLE SALAD WITH DRIED FRUIT, GOAT CHEESE, AND WALNUTS
Steps:
- To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
- In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
- To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
- In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
- To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.
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
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.
WARM WILD RICE SALAD WITH DRIED FRUIT AND NUTS
This is a recipe I found on "Miso Vegan". Scrumptious! I skip soaking the rice over night. I usually just soak it for an hour or two if I have the time. The lemon zest, balsamic and garlic in this salad is such a nice undertone to the sweet dried fruit! Especially the currants!
Provided by Nikoma
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak wild rice in a bowl of water overnight.
- Rinse and place rice in a medium-sized pot with water or broth.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed.
- Remove from heat and set aside.
- In a large bowl, combine remaining ingredients.
- Add rice and toss to coat.
- Serve immediately or let cool and refrigerate for up to 3 days.
- From recipe creator - If making ahead, reheat rice salad on the stove top or bake at 350 degrees F. in a covered casserole dish for 20 minutes. (untried by me as of yet).
- *Cook's note: For best results, soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier, chewy texture.
Nutrition Facts : Calories 424.6, Fat 17.8, SaturatedFat 1.9, Sodium 26.3, Carbohydrate 64.9, Fiber 7.9, Sugar 18.1, Protein 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 WITH DRIED FRUITS AND NUTS
This comes from Nathalie Dupree's Great Meals for Busy Days and very easy to make plus wonderful to the palate. Enjoy.......
Provided by waynejohn1234
Categories Lunch/Snacks
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Bring stock to a boil, add rice and cook, covered, for about 45 minutes or until grains split.
- (Rice can be drained and refrigerated for up to 2 days).
- Whisk together all dressing ingredients except oils.
- Add oils last; whisk vigorously until the mixture emulsifies.
- (Store dressing 3 - 4 days in fridge).
- Toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
- Cool, then roughly chop.
- A few hours before serving, toss everything together in a large bowl with just enough dressing to lightly coat.
- Taste and season.
- P.S. the recipe called for 1/4 cup olive oil but we found that too much.
Nutrition Facts : Calories 296.1, Fat 18.3, SaturatedFat 1.9, Sodium 331.3, Carbohydrate 31, Fiber 4.2, Sugar 11.7, Protein 6.1
APRICOT WILD RICE SALAD
Nutty, fruity and packed with flavor, this make-ahead dish is a wholesome side for all kinds of entrees." -Barbara Schulte, Payson, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 15 servings (2/3 cup each).
Number Of Ingredients 9
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Drain if necessary. Transfer to a large bowl; cool completely., Meanwhile, place apricots in a small bowl; cover with boiling water. Let stand for 5 minutes; drain. Stir the apricots, cherries and walnuts into rice. In a small bowl, whisk the oil, lemon juice, maple syrup and salt. Pour over rice mixture and mix well. Refrigerate for at least 30 minutes.
Nutrition Facts : Calories 293 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.
RICE & DRIED FRUIT SALAD
A side dish of rice goes flavorful and colorful when you add dried fruit, slivered almonds and sliced green onions. Voila-it's now a rice salad!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 6
Steps:
- Cook rice blend as directed on package; cool completely.
- Stir in remaining ingredients.
Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g
WILD RICE SALAD
Categories Salad Rice Side Father's Day Dinner Winter Wild Rice Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 14
Steps:
- Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 minutes to 1 hour.
- Make vinaigrette while wild rice is simmering:
- Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.
- Cook white rice:
- After wild rice has been simmering 20 minutes, boil white rice and 1 1/2 cups water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more. Remove from heat and let stand, covered, 5 minutes.
- Assemble salad:
- Rinse cooked wild rice in a sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.
- Serve at room temperature.
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
FRUITED WILD RICE SALAD
I created this salad recipe to feature wild rice, a delicious state crop, plus other harvest ingredients like apples and pecans. I make bushels of it each August when the small nearby village of Dorset (population 22) hosts several thousand visitors at the Taste of Dorset festival. -Larren Wood, Nevis, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Combine dressing ingredients; set aside. Cook rice according to package directions; drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly.
Nutrition Facts : Calories 280 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 3g fiber), Protein 4g protein.
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