Wild Rice Salad With Raisins Recipes

SIMPLE WILD RICE SALAD FROM THE SILVER PALATE

Steps:

• Pour wild rice into a medium non-stick sauce pan, along with the water and the flavor packet. Bring to a rapid boil, then adjust the heat to a gentle simmer and cook, uncovered for 20-25 minutes. Rice will still be moist, but with no standing liquid.
• While the rice is cooking, add the pecan halves, raisins, grated orange zest and mint to a medium bowl and stir.
• In a small bowl, mix the onion, olive oil, orange juice, salt and pepper together, whisking briskly to combine.
• Mix the rice into the bowl with the pecan/raisin mixture and stir. Pour in the orange juice/olive oil dressing and toss gently until completely combined.
• Set the bowl on the counter and let the salad stand for at least 2 hours to let the flavors develop. Serve at room temperature. Refrigerate leftovers.

CURRIED WILD RICE SALAD WITH RAISINS AND PECANS

Steps:

• Cook rice according to package directions, omitting the butter and seasonings. Once rice is cooked, rinse under cold water, drain well and place in a medium bowl.
• Add remaining salad ingredients to bowl and stir to combine.
• To make the vinaigrette, combine all of the ingredients in a small jar or a container with a tight fitting lid. Cover and shake vigorously for 30-45 seconds, until well mixed and the sugar is dissolved.
• Pour vinaigrette over salad and toss to combine.
• Serve or chill until ready to serve.

WILD RICE WITH PECANS, RAISINS, AND ORANGE ESSENCE

Steps:

• In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.
• Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.
• Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.
• In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.
• DO AHEAD
• The RICE SALAD can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.

WILD RICE SALAD

Steps:

• In a large saucepan bring 5 cups salted water to a boil. Add wild rice and cook, uncovered, stirring occasionally, until tender, about 40 minutes. Drain wild rice and transfer to a bowl to cool. (Chill wild rice, covered, until cold, about 2 hours.)
• In a large bowl combine vegetables, almonds, and raisins and toss with wild rice.
• In a bowl whisk together vinegar, oil, garlic, and salt and pepper to taste until combined well. Pour dressing over salad and toss well. (Salad may be made 2 days ahead and chilled, covered.)

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.