CHERRY WILD RICE SALAD
While touring Door County, I sampled this salad. As soon as I got home, I wrote the lady who'd made it requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember Wisconsin's premier cherry-growing area. -Yvonne Gorges, New London, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended. , Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews.
Nutrition Facts : Calories 355 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 4g fiber), Protein 7g protein.
WILD RICE SALAD WITH DRIED CHERRIES
This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Stir together rice, 6 cups water, and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until rice is tender and beginning to burst, about 45 minutes. Drain.
- Stir sugar, lemon juice, and vinegar in a small bowl; set aside. Heat oil in a medium saucepan over medium-high heat. Add shallots, garlic, ginger, and remaining 1/2 teaspoon salt. Cook, stirring constantly, until shallots are translucent, about 3 minutes. Stir in cherries and 1/2 cup water. Cook until cherries are plump, about 10 minutes. Remove from heat, and stir in sugar mixture.
- Stir together cherry mixture and rice in a large dish. Cover; let stand at least 1 hour (or refrigerate overnight). Just before serving, stir in parsley.
CHICKEN-WILD RICE SALAD WITH DRIED CHERRIES
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Cook rice mix as directed on package, omitting butter. On large cookie sheet, spread rice evenly in thin layer. Let stand 10 minutes, stirring occasionally, until cool.
- Meanwhile, in large bowl, mix chicken, apple, bell pepper, celery, apricots and cherries. In small bowl, mix soy sauce, water, sugar and vinegar until sugar is dissolved.
- Add rice and soy sauce mixture to apple mixture; toss gently until coated. Add peanuts; toss gently.
Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 50 mg, Fiber 4 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 18 g, TransFat 0 g
WILD RICE SALAD WITH SUN-DRIED CHERRIES
Provided by Florence Fabricant
Categories side dish
Time 3h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the cherries or cranberries in a bowl, pour the wine over them and set aside to soak 2 to 3 hours.
- Put the rice and stock in a saucepan, bring to a boil, cover and reduce heat to a simmer. Cook about 45 minutes, until the rice is tender and has absorbed most of the liquid.
- Drain the rice well and put it in a bowl. Drain the cherries and add them to the rice, along with the scallions and walnuts.
- Beat the vinegar and mustard together, beat in the oil, pour the dressing over the rice and toss. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 486 milligrams, Sugar 6 grams, TransFat 0 grams
WILD RICE WITH CHERRIES
Provided by Claire Robinson
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.
WILD RICE SALAD WITH DRIED CHERRIES
Make and share this Wild Rice Salad With Dried Cherries recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice mix by following the package directions; allow to cool.
- In a mixing bowl, combine the next 3 ingredients.
- In a smaller bowl, mix together the soy sauce, water, sugar, and vinegar; stir until the sugar dissolves.
- Add rice and soy sauce mixture to the apple mixture.
- Toss gently to coat.
- Add peanuts; toss gently.
Nutrition Facts : Calories 197.3, Fat 14.2, SaturatedFat 2, Sodium 508.3, Carbohydrate 13.6, Fiber 3.3, Sugar 6.9, Protein 7.3
RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES
Categories Salad Fruit Rice Side Vegetarian Quick & Easy Orange Dried Fruit Cherry Lentil Healthy Vegan Simmer Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
- While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
- Stir together shallot, vinegar, and lemon juice and let stand. Finely grate zest from orange and cut away remaining peel and pith. Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper. Serve warm or 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
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