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.
WILD RICE SALAD
Provided by Claire Robinson
Time 41m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Prepare the rice according to package directions without the package of seasoning. Set aside to cool to room temperature.
- In a large bowl combine the onions and tomatoes. Whisk together the oil, orange zest and juice and salt and pepper, to taste, in a small bowl. Pour the oil mixture over onions and tomatoes and add the cooled rice. Toss to combine, then cover the bowl and refrigerate until ready to serve. Can be served cold or at room temperature.
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
I recently had this rice salad at a baby shower and everyone wanted the recipe. It's beyond delicious! So many tasty treats in this one. The lady that made it told me she got the recipe from a local chef here in Saratoga Springs.
Provided by ihvhope
Categories Summer
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Combine rice, water and salt together in a large pot and bring to a boil, reduce heat and simmer for 50 to 60 minutes.
- Drain rice and chill.
- Combine the chilled rice with the vegetables, fruit, and nuts.
- Whisk vinegar, oil, garlic, salt, pepper, oregano, mustard and honey.
- Starting with 1/3 cup of the dressing add to the rice mixture and blend.
- Taste and adjust with more or less to suit your personal tastes.
Nutrition Facts : Calories 312.9, Fat 22.8, SaturatedFat 3.1, Sodium 602.6, Carbohydrate 25.2, Fiber 2.8, Sugar 7.1, Protein 4.5
WILD RICE CHICKEN SALAD
"Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion," reports Mary Ann Morgan of Powder Springs, Georgia. "I fix it often at home for potluck dinners."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.
Nutrition Facts : Calories 303 calories, Fat 13g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 435mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
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.
WILD RICE SALAD WITH RAISINS
A rice salad that is an absolute must with left over turkey at Christmas.. this started out as a delia recipe but got edited along the way. In answer to Kumquat's review, you have to ground or mince the garlic up if you can't pound it up in a pestle and mortar.
Provided by Tulip-Fairy
Categories Salad Dressings
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to gas 4 / 350°F / 180°C.
- Cook the rice as per packet instruction. When cooked but still warm mix with 3-4 tbsp of the dressing, toss the rice around in the dressing and then leave to cool completely.
- Make the dressing: Pound the garlic with the salt into a creamy paste.
- Next work in the mustard powder.
- Whisk in the vinegar and olive oil.
- Season with plenty of black pepper.
- Now toast the walnuts, spread them out on a baking tray and place them in the oven for 8 minutes. (Put a timer on, they burn easily).
- Mix rice with cucumber, tomatoes, diced pepper, apple, raisins, spring onions and walnuts.
- Drizzle with the remaining dressing and mix again so that everything is throughly combined and coated in dressing.
Nutrition Facts : Calories 133, Fat 11.2, SaturatedFat 1.4, Sodium 197.2, Carbohydrate 8.6, Fiber 1.5, Sugar 5.7, Protein 1.4
BEST WILD RICE SALAD
Worth the time it takes to make this!!! The nutty flavor and crunchy texture of the wild rice are so wonderful in this salad they always ask for more!
Provided by Kimber
Categories Salad Grains Rice Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 19.2 g, Cholesterol 41.9 mg, Fat 21.1 g, Fiber 3.2 g, Protein 17.5 g, SaturatedFat 3.8 g, Sodium 70.2 mg, Sugar 2.8 g
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
A superhealthy vegetarian side that's perfect with spicy stews
Provided by Good Food team
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Heat rice according to pack instructions. Put onion and sultanas in a bowl and pour on boiling water to cover. Leave to stand 1 min, then drain and stir in rice and carrot.
- Mix in the lemon zest and juice, honey and seasoning, then serve.
Nutrition Facts : Calories 130 calories, Fat 1 grams fat, Carbohydrate 30 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.38 milligram of sodium
WILD RICE SALAD
Categories Salad Side Raisin Almond Bell Pepper Summer Healthy Vegan Wild Rice Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
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 & FETA SALAD
Perfect for a casual get together and great for lunch the next day - if there's any left!
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Rinse the rice. Boil according to the pack instructions, adding the chickpeas for the final 4 mins. Drain and allow to cool a little, then mix through the cranberries and onion.
- Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing. Toss with the rice mixture, then pile onto a large serving plate. Crumble over the feta, then scatter with parsley. Serve warm or cold.
Nutrition Facts : Calories 519 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.82 milligram of sodium
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