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, QUINOA & CRANBERRY SALAD
This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. -Jerilyn Korver, Bellflower, California
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.
Nutrition Facts : Calories 317 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 595mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 6g fiber), Protein 11g protein.
QUINOA AND WILD RICE SALAD WITH GINGER SESAME DRESSING
I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice. You can serve this as a one-dish meal, a starter or a side dish.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 18
Steps:
- Toss together all of the salad ingredients.
- Whisk together the dressing ingredients. Toss with the salad ingredients, and serve - if desired, over a bed of lettuce or radicchio leaves.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 3 grams, TransFat 0 grams
CHERRY WILD RICE
A friend cooked this at our weekly poker game and it was wonderful! I made it for a few other friends and they said it was the best rice they've ever had!
Provided by TANYABOP
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h11m
Yield 4
Number Of Ingredients 10
Steps:
- Bring 2 cups water and wild rice 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, about 5 minutes more.
- Bring 1/2 water 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, about 45 minutes.
- Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and coats cherries and almonds, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest. Cook, stirring frequently, until heated through, about 5 minutes.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 61.4 g, Fat 3.9 g, Fiber 3.4 g, Protein 5.8 g, SaturatedFat 0.4 g, Sodium 26.2 mg, Sugar 34.5 g
WILD RICE QUINOA GARDEN SALAD
Don't let the long ingredient list make you pass this one by. It's mostly spices and the result is a wonderfull salad.
Provided by Budgiegirl
Categories Rice
Time 3h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
- Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
- Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
- Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
- Remove from heat; fluff with a fork.
- Place quinoa and wild rice in a large bowl.
- Stir in green onions, bell pepper and cucumber.
- Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
- Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.
Nutrition Facts : Calories 102.1, Fat 3.2, SaturatedFat 0.4, Sodium 107.3, Carbohydrate 16, Fiber 1.6, Sugar 0.6, Protein 3.1
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