BLUEBERRY WILD RICE SALAD
Steps:
- Prepare wild rice blend according to package directions; drain well. Remove to mixing bowl; set aside. In a small skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Reduce heat to low. Stir in blueberries and vinegar; cook five minutes stirring frequently. Add blueberry mixture to the rice. Add pecans, scallions, mint, salt and pepper; toss to combine.
Nutrition Facts :
WILD RICE WITH DRIED BLUEBERRIES
I love the combination of rice and fruit, so this is a go-to Thanksgiving side dish at my house. I toss in mushrooms and toasted almonds to enhance the flavor. You can also include dried cherries or cranberries if you like. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through. If desired, top with additional sliced green onions.
Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
BLUEBERRY WALNUT WILD RICE SALAD
Make and share this Blueberry Walnut Wild Rice Salad recipe from Food.com.
Provided by SweetySJD
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
- Wash and drain blueberries, remove stems and place in a large bowl.
- Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
- Add rice, chicken and walnuts.
- In a small bowl combine dressing ingredients.
- Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.
Nutrition Facts : Calories 524.9, Fat 19.4, SaturatedFat 2.6, Cholesterol 27.2, Sodium 108.3, Carbohydrate 70.6, Fiber 8.5, Sugar 18.4, Protein 23.1
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
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.
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 & 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
WHEAT BERRY AND WILD RICE SALAD
This is a very hearty grain salad that can be served as a side or eaten on its own as a light lunch. Sometimes I use a balsamic vinaigrette in place of the Italian dressing, depending on what I have made up.
Provided by drbecca26
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine wheat berries and wild rice with 3 and 1/3 cups water in rice cooker and set to cook.
- Mix Italian dressing, honey mustard, basil and salt in small bowl and set aside.
- Combine cooked wheat berries and wild rice with cranberries and green onion. Toss with dressing mixture.
- Cover and chill at least 3 hours. Just before serving, stir in nuts.
Nutrition Facts : Calories 144.5, Fat 3.5, SaturatedFat 0.5, Sodium 318.3, Carbohydrate 28.6, Fiber 2.1, Sugar 14.7, Protein 2.1
BLUEBERRY WILD RICE
Make and share this Blueberry Wild Rice recipe from Food.com.
Provided by luvinlif2k
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a saucepan and cook 30 minutes or until rice is tender. Serve hot, as a side dish, or serve cool for dessert topped with whipped cream.
Nutrition Facts : Calories 158.4, Fat 0.5, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 33.9, Fiber 3.1, Sugar 3.7, Protein 6.1
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WILD RICE SALAD WITH BLUEBERRIES AND HERBS | A SPICY …
From aspicyperspective.com
5/5 (4)Total Time 1 hr 5 minsCategory Salad, Side DishCalories 126 per serving
- Cook the rice according to the package instructions. (For wild rice, usually 2 cups of rice requires 6 cups of water, and approximately 45-50 minutes of covered cook time.) Allow the rice to cool.
- Move the cooled wild rice to a large salad bowl. Add the blueberries, scallions, chopped pistachios, mint, dill, orange zest, and lime zest.
- In a measuring pitcher, combine the orange juice, lime juice, olive oil, honey, 1 ¼ teaspoon salt, and ½ teaspoon ground black pepper. Whisk well then pour over the rice mixture. Toss to coat.
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