Wild Rice Seafood Salad Recipes

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WILD RICE SEAFOOD SALAD



Wild Rice Seafood Salad image

With the rich Native American heritage of our state, a Minnesota wild rice recipe is in order. Wild rice grows naturally in our shallow lakes and was a staple of Indian diets.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-5 servings.

Number Of Ingredients 12

3 cups cooked wild rice
2 packages (5 ounces each) frozen cooked salad shrimp, thawed
2 cups flaked imitation crabmeat
1/2 cup each chopped sweet yellow, green and red peppers
1/2 cup chopped onion
1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large serving bowl, combine the rice, shrimp, crab, peppers and onion. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 313 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 916mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.

WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

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.

GRILLED SHRIMP AND WILD RICE SALAD



Grilled Shrimp and Wild Rice Salad image

With a snappy lime-and-honey dressing, this grilled shrimp salad gets a time-saving boost from frozen prepared rice and green beans.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 2

Number Of Ingredients 13

1 (10-oz.) pkg. frozen white & wild rice (with green beans)
1/2 cup sliced fresh mushrooms
1/4 cup sliced green onions (4 medium)
1/4 cup shredded carrot
1/4 cup oil
1 teaspoon grated lime peel
2 tablespoons lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
6 oz. shelled deveined uncooked medium shrimp (about 12 shrimp), tails removed
1 tablespoon oil
3 cups lightly packed torn romaine lettuce

Steps:

  • Cook rice as directed on package. In medium bowl, combine cooked rice, mushrooms, onions and carrot; mix well. Cover; refrigerate 1 hour or until cool.
  • In small bowl, combine 1/4 cup oil, lime peel, lime juice, vinegar, honey and mustard; mix well. Pour lime mixture over rice mixture; toss gently to coat. Return to refrigerator.
  • Heat gas or charcoal grill. In medium bowl, combine shrimp and 1 tablespoon oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
  • When grill is heated, place shrimp in grill basket (grill "wok"). Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, stirring occasionally.
  • Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.

Nutrition Facts : Calories 560, Carbohydrate 37 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 9 g

WILD RICE SALAD



Wild Rice Salad image

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

1 (6 ounce) package wild rice
¾ cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
¼ cup diced green onion
1 cup seedless red grapes
6 ounces blanched slivered almonds

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



Wild Rice Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

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



Wild Rice Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

8 ounces asparagus
1 clove garlic, minced and mashed to a paste with 1/2 teaspoon kosher salt
2 tablespoons minced shallot
1 tablespoon Dijon mustard
Grated zest and juice of 1 large lemon
1/2 teaspoon kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 cup wild rice, cooked, drained, and room temperature
3 tablespoons pine nuts, toasted
1/4 cup finely diced carrots
1/4 cup finely diced celery
2 tablespoons minced fresh dill
1/4 cup minced fresh mint
1 head Boston or large Bibb lettuce, washed and trimmed (optional)

Steps:

  • Peel and trim the asparagus stalks. Cut about an inch of the tips from the spears and then thinly slice the remaining stalk. Bring a small pot of salted water to a boil. Drop the asparagus into the water and cook until just crisp-tender, about 1 minute. Drain and refresh under cold running water. Set aside.
  • In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy dressing.
  • In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with some of the dressing. To serve place the lettuce on a serving platter or individual plates and spoon the salad into the center of the leaves. Pass any remaining dressing at the table.

SHRIMP RICE SALAD



Shrimp Rice Salad image

This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 14

1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) frozen peas, thawed
3 cups cooked rice
1-1/2 cups chopped celery
1/4 cup chopped onion
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons curry powder
1/2 teaspoon celery seed
1/2 teaspoon salt
Leaf lettuce
Cherry tomatoes, optional

Steps:

  • In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

WILD RICE SALAD



Wild Rice Salad image

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

1 cup wild rice
4 cups water
1 teaspoon salt
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup diced red onion
1/4 cup diced scallion
1/4 cup diced celery
1/4 cup pistachio nut
1/4 cup diced dried apricot
1/4 cup raisins or 1/4 cup currants
1/4 cup cranberries or 1/4 cup cherries
1 tablespoon toasted salted sunflower seeds
1/4 cup balsamic vinaigrette
3/4 cup olive oil
1 minced garlic clove
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 teaspoon honey

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

COLD WILD RICE SALAD



Cold Wild Rice Salad image

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

4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
8 ½ cups chicken broth
½ cup pine nuts
2 teaspoons walnut oil
1 cup roughly chopped walnuts
1 medium green bell pepper, minced
1 medium yellow bell pepper, minced
1 medium red bell pepper, minced
1 cup minced celery
1 cup dried cranberries
½ cup thinly sliced scallions
⅔ cup rice vinegar
½ cup coarsely chopped fresh basil
2 tablespoons Dijon mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
¼ cup walnut oil

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

LOBSTER AND WILD RICE SALAD



Lobster and wild rice salad image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 1/2 to 4 cups cooked wild rice (see recipe)
2 cups cooked lobster meat cut into bite-size cubes
2 medium-size unblemished avocados
1 tablespoon lemon juice
1/2 cup coarsely, neatly cubed red onion
1 tablespoon imported mustard
2 1/2 tablespoons red-wine vinegar
1/2 cup corn, peanut or vegetable oil
1/2 teaspoon finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

Steps:

  • Put the rice in a mixing bowl, let cool, and add the lobster.
  • Peel the avocados and slice in half. Remove the pits. Cut the avocado into cubes and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Sprinkle with onion.
  • Put the mustard and vinegar in a small mixing bowl and beat lightly with a wire whisk. Gradually add the oil, beating briskly with the whisk. Add the garlic, salt, pepper and parsley. Pour over the salad and toss. Serve at room temperature.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 25 grams, Carbohydrate 30 grams, Fat 29 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams

WILD RICE SALAD



Wild Rice Salad image

I wanted a wild rice salad with dried fruit and pecans, but nothing I found seemed to suit until I found this at the Whole Foods Market's website. I haven't made it yet, but I will update it after I have done so. Until then, times are estimated and include cooling time. For gluten-free, dairy-free, and/or vegan options, use a suitable vinaigrette.

Provided by Halcyon Eve

Categories     Rice

Time 4h

Yield 6 serving(s)

Number Of Ingredients 11

8 cups water
12 ounces wild rice, uncooked
1 teaspoon salt
1/3 cup dried cranberries
1 cup chopped parsley
1/3 cup pecans
6 scallions, finely chopped
1 cup diced yellow tomatoes
1 cup raspberry vinaigrette dressing
salt, to taste
ground pepper, to taste

Steps:

  • Bring the water to a boil in a large saucepan. Add the wild rice and salt. Reduce heat and cook, covered, for 50-60 minutes or until rice is tender.
  • Drain excess water from rice and cool.
  • Transfer cooled rice to a large mixing bowl. Add remaining ingredients and mix well to combine.

Nutrition Facts : Calories 273.3, Fat 5.2, SaturatedFat 0.5, Sodium 414.8, Carbohydrate 49.5, Fiber 5.5, Sugar 2.4, Protein 10.3

WILD RICE SALAD



Wild Rice Salad image

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

2 cups wild rice, cooked according to package instructions, then drained and rinsed under cold water
1 tablespoon unsalted butter
1 red apple, cored and cut into 1/4-inch dice
Pinch of ground cloves
3 tablespoons extra-virgin olive oil
1 small red onion, cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 small carrot, cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup dried currants
Coarse salt and freshly ground pepper
2 tablespoons apple-cider vinegar
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons water
1/2 cup slivered almonds, toasted

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.

SPINACH, WILD RICE AND SHRIMP SALAD



Spinach, Wild Rice and Shrimp Salad image

Provided by Paula M. Shaw

Categories     Salad     Leafy Green     Rice     Shellfish     High Fiber     Lunch     Shrimp     Spinach     Healthy     Bon Appétit     California     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 13

4 cups water
1 cup wild rice
1 red bell pepper
3 cups fresh spinach leaves, chopped
1 8-ounce can sliced water chestnuts, drained, diced
1/2 pound cooked medium shrimp
2 celery stalks, sliced
2/3 cup chopped green onions
2 tablespoons red wine vinegar
1/4 teaspoon dry mustard
1/2 cup olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon

Steps:

  • Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
  • Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
  • Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)

WILD RICE



Wild Rice image

Use this recipe to make our Five-Grain Salad.Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Rice Recipes

Yield 2 cups

Number Of Ingredients 4

1/2 cup wild rice
1 1/2 cups water
1 tablespoon butter
1/4 teaspoon sea salt

Steps:

  • Combine all the ingredients in a medium saucepan and bring to a boil. Stir, cover the pan, and reduce the heat to a simmer. Cook until all the liquid has been absorbed, 50 to 55 minutes.
  • Remove the pan from the heat and let it stand, covered, for 10 minutes.
  • Fluff the rice with a fork, adjust the seasoning if necessary, and use as desired.

WILD RICE WALDORF SALAD



Wild Rice Waldorf Salad image

Make and share this Wild Rice Waldorf Salad recipe from Food.com.

Provided by Dancer

Categories     Rice

Yield 6

Number Of Ingredients 15

2/3 cup wild rice
2 1/2 cups hot water
1 cup brown rice (preferably long grain)
1 large tart apple (Crispen or G. Smith)
3 tablespoons fresh lemon juice
1 bell pepper, seeded and diced (any color)
1 cup celery, diced
1/2 cup red onion, minced
1/2 cup currants or 1/2 cup raisins
1/4 cup slivered almonds or 1/4 cup walnuts, chopped
1/2 cup orange juice
1 tablespoon pure maple syrup or 1 tablespoon honey
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1 tablespoon canola oil

Steps:

  • In a saucepan with a tight fitting lid, soak the wild rice in 1 cup of the hot water for 30 minutes.
  • Add the remaining 1 1/2 cups of water, bring to a boil, then lower to a simmer, cover and cook for about 45 minutes, until the rice is tender.
  • When the rice has cooked for about 30 minutes, dice the apple and toss with the lemon juice in a large bowl. Add the peppers, celery, red onions currants or raisins, and almonds or walnuts and set aside.
  • Whisk together all of the dressing ingredients.
  • Add the cooked rice and the dressing to the bowl and toss well to combine.

Nutrition Facts : Calories 318.3, Fat 6.7, SaturatedFat 0.7, Sodium 21.9, Carbohydrate 60.1, Fiber 5.6, Sugar 18, Protein 7.6

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From sweetgrasstradingco.com


WILD RICE SEAFOOD SALAD - RECIPE | COOKS.COM
3 c. cooked wild rice, chilled 3/4 lb. cooked shrimp, bay scallops or crab 1/2 c. thinly sliced green onions, including tops 3/4 c. mayonnaise 2 tbsp. white wine vinegar 1 tbsp. Dijon mustard 2 lg. cloves garlic, minced 1/4 tsp. cracked pepper 4 c. torn salad greens 3-4 hard cooked eggs, cut into wedges 2 tomatoes, cut into wedges
From cooks.com


WILD RICE SEAFOOD SALAD RECIPE WITH CRAB AND SHRIMP
Jul 2, 2019 - This wild rice seafood salad with crabmeat and shrimp is perfect for a ladies luncheon, shower or a delicious summertime meal. Jul 2, 2019 - This wild rice seafood salad with crabmeat and shrimp is perfect for a ladies luncheon, shower or a delicious summertime meal. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to ...
From pinterest.ca


SHRIMP, CRABMEAT, AND WILD RICE SALAD RECIPE | MYRECIPES
Set aside. Advertisement. Step 2. Bring 6 cups water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving a few tails intact for garnish; devein, if desired. Step 3. Combine rice, shrimp, crabmeat, and next 2 ingredients in a large bowl; add Fresh ...
From myrecipes.com


WILD RICE SALAD WITH MUSHROOMS AND HERBS - MINIMALIST BAKER …
2021-11-15 Instructions. In a medium saucepan, combine the rice, water, and a generous pinch of salt. Bring to a simmer, then reduce heat to low, cover, and cook for 30-45 minutes or until tender and water is absorbed. Remove from heat, stir, cover again, and set aside. While the rice is cooking, prepare the onions and mushrooms.
From minimalistbaker.com


WILD RICE SALAD | OLIVE & MANGO
2021-12-21 Line a large baking sheet with parchment paper and set aside. Melt the butter in a non-stick skillet set to medium heat (should take 1-2 minutes).Then stir in the maple syrup, pecans, sugar, and bacon. Cook for 5-7 minutes, stirring constantly with a spatula (don’t walk away from the stove).
From oliveandmango.com


SPEEDY WILD RICE AND SALMON SALAD RECIPE | ALLRECIPES.COOKING
2022-06-23 The ingredient of Speedy wild rice and salmon salad recipe. 460g pkt salmon portions skin off (4 pack) 2 x 250g pkts microwave brown, red and wild rice; 2 oranges, peeled, segmented, juice reserved; 1/3 cup (50g) frozen pomegranate seeds, thawed; 1/4 cup mint leaves, torn; The instruction how to make Speedy wild rice and salmon salad recipe
From allrecipes.cooking


ELEGANT COLD WILD RICE SALAD - A WELL-SEASONED KITCHEN®
Here are the steps: Rinse wild rice. Place rice in a strainer and run under cold water. Shake off excess water. Cook rice. In a large saucepan, heat 2 quarts and 1 cup water and rice to boiling. Reduce heat to low, cover and simmer for 45 minutes or until rice is done (chewy and some of …
From seasonedkitchen.com


WILD RICE SALAD WITH CHERRIES & PECANS - SALTSISTERS.NET
Check rice during cooking time and add additional water if needed. Strain rice to drain any excess water, let cool. In a large bowl, add cooked rice, orange zest, orange segments with juice, dried cherries, celery, green onions, feta cheese, apple, pecans and parsley. Stir in salad dressing; let set for 15 minutes and refrigerate or serve at ...
From saltsisters.net


WILD RICE AND PEACH SALAD - RICARDO CUISINE
In a saucepan, bring the wild rice and 1 litre (4 cups) of salted water to a boil. Cover and simmer over medium heat for about 1 hour. Drain. Place in a bowl and let cool. In the meantime, in another saucepan, bring the jasmine rice and 250 ml (1 cup) of salted water to a boil. Stir, cover, reduce the heat to low and cook for 15 to 20 minutes.
From ricardocuisine.com


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