BROWN RICE AND KALE SALAD
Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.
Provided by AFulton
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.
- Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 5.5 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 201.3 mg, Sugar 2.1 g
BROWN AND WILD RICE SALAD WITH GRAPES AND KALE
Fresh, summery recipe I make when my kale is growing, which is generally around 6 to 8 months of the year.
Provided by Missy
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 2h10m
Yield 8
Number Of Ingredients 15
Steps:
- Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
- Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
- Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 31.6 g, Fat 9.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 398 mg, Sugar 14.7 g
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
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- AND BROWN-RICE SALAD
Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
- Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.
Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 4 g, Protein 2 g, Sodium 136 g
WILD AND BROWN RICE SALAD
A wonderful salad to have at potluck parties or get-togethers. You could save time by preparing the grains and wild rice concurrently by using separate cooking pans and separate bowls for cooling them.
Provided by Charishma_Ramchanda
Categories Long Grain Rice
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan on high flame, bring 2 cups of water to a boil.
- Add barley and cover it.
- Lower flame and allow to cook for 30 minutes.
- Remove from heat and keep aside, covered, for 5-6 minutes.
- Uncover the pan and transfer contents to a medium-sized bowl to cool.
- In another saucepan on high flame, bring 2 1/2 cups lightly salted water to a boil.
- Add brown rice, cover, lower flame and allow to cook for 40 minutes.
- Remove from heat and keep aside, covered, for 5 minutes.
- Uncover and transfer to a medium-sized bowl to cool.
- In another saucepan on high flame, bring 2 cus of lightly salted water to a boil.
- Add wild rice, cover and cook for 40 minutes on low heat.
- Remove from heat, cover and keep aside for 5 minutes.
- Uncover and transfer to a medium-sized bowl to cool.
- Now, grab a large serving bowl.
- In it combine the cooked barley, wild rice, brown rice, onion, celery, and walnuts if you've used them.
- Take a small bowl and in it stir together the vinegar and lemon juice.
- Gradually, whisk in oil and stir well.
- Add dill, mint, cilantro and parsley.
- Season with salt and pepper.
- Drizzle this dressing over the salad.
- Toss to coat the salad well in it.
- Serve chilled or at room temperature.
- Enjoy!
Nutrition Facts : Calories 275.5, Fat 15.3, SaturatedFat 2.2, Sodium 8.6, Carbohydrate 31, Fiber 3.9, Sugar 1, Protein 4.7
WILD RICE CASHEW SALAD
Make this salad in advance and let the tastes meld to make a wonderful side to your cookout pleasure!
Provided by TishT
Categories Rice
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a strainer, rinse the wild rice under cold water, drain well.
- Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat.
- Reduce the heat and simmer, covered, for 45-50 minutes, until tender.
- Drain off any excess liquid.
- Set aside Meanwhile, in a medium skillet, heat the olive oil over medium high heat, add the bell peppers and cook for 3-5 minutes, or until tender.
- Add the cashews and green onions, cook for 2-3 minutes longer, or until the nuts begin to brown.
- Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture.
- For the dressing; In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic, salt and pepper.
- Cover and shake until blended; pour the dressing over the salad and toss until evenly coated.
- Cover and refrigerate salad for at lease 2 hours or up to overnight to allow the flavors to blend.
- To serve the salad, spoon it onto a lettuce lined platter.
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
COLD ASIAN BROWN RICE SALAD
I got this recipe from a friend who wrote it out for me from memory but never told me where it came from. It is a yummy blend of brown rice, veggies and my favorites- garlic and sesame oil. Serve it cold- we eat it at our summer beach bar-b-ques with grilled chicken. Yummm! Note: My friend recommened you start with 1 tsp sesame oil and add more to taste. Also- don't even think of trying to subsitute any other vinegar for the rice wine vinegar :0)
Provided by kda949
Categories Brown Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
- Meanwhile, prepare dressing and veggies.
- Toss rice with dressing and cool in fridge.
- Once cooled, add veggies and toss.
- If not serving right away, reserve peanuts until just before serving so they will not get soggy.
- Serve cold.
WILD RICE SALAD
Make and share this Wild Rice Salad recipe from Food.com.
Provided by Boomette
Categories Salad Dressings
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Rice Salad: In a saucepan, bring to boil 6 cups of water. Add wild rice and reduce the heat. Cover and let simmer for 45 minutes or until rice is tender and grains are open. Drain and rinse under cold water. Drain again. Set aside.
- Meanwhile, in another saucepan, bring the remaining water to boil. Add long grain rice and reduce the heat. Cover and let simmer 25 minutes or until rice is tender.
- Dressing : In a salad dish, mix all ingredients until homogeneous. Add wild rice, long grain rice, pecans, apricots and cranberries. Stir to coat well. (This salad can be done one day ahead and cover it. It will be good until the next day.).
Nutrition Facts : Calories 312.9, Fat 17, SaturatedFat 1.9, Sodium 161.8, Carbohydrate 36.4, Fiber 3.9, Sugar 4.7, Protein 6.5
BROWN AND WILD RICE SALAD
Make and share this Brown and Wild Rice Salad recipe from Food.com.
Provided by Debbwl
Categories Brown Rice
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 272, Fat 10.9, SaturatedFat 1.4, Sodium 151.2, Carbohydrate 39.8, Fiber 3.2, Sugar 5.8, Protein 5.5
ROASTED GRAPE, CARROT & WILD RICE SALAD WITH BALSAMIC MAPLE DRESSING
Enjoy the contrasting flavours and textures of this vegetarian rice salad with nuts, feta cheese and sweet dressing
Provided by Cassie Best
Categories Lunch, Main course, Side dish
Time 1h5m
Number Of Ingredients 12
Steps:
- Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.
- Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.
Nutrition Facts : Calories 446 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
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KALE AND WILD RICE SALAD RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (11)Total Time 15 minsEstimated Reading Time 3 mins
- In a large bowl, add the kale, olive oil, salt, and lemon juice. Massage the kale with your hands until the kale softens, about 2-3 minutes. Add the cooked wild rice, apple, avocado, dried cranberries, almonds, and goat cheese. Gently toss.
- To make the dressing, combine the olive oil, balsamic vinegar, lemon juice, maple syrup, and mustard in a small bowl or jar. Whisk until smooth. Season with salt and black pepper, to taste.
- Note-if you don't have wild rice, brown rice will work too. If you don't like goat cheese, feta cheese is also good. The salad is best the day it is made, but you can keep it in the refrigerator in a container for up to one day. I like the leftovers the next day.
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