Cranberry Wild Rice Salad Food
CRANBERRY WILD RICE SALAD
I first tried this recipe at a luncheon during a holiday home tour. Since cranberries grow well in this area, I love to use the dried variety to give recipes like this hearty salad color and tang. It's a thrill to make it for visitors. -Lyn Graebert, Park Falls, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired.
Nutrition Facts :
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.
CRANBERRY WILD RICE
Nuts are a wonderful source of protein and nutrition so I look for ways to add them to all of my dishes. The addition of cranberries in this recipe makes it perfect for fall.-Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.
Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.
CRANBERRY-WALNUT WILD RICE SALAD
Toss together this delicious Cranberry-Walnut Wild Rice Salad for your next party. Enjoy the bites of blue cheese and more in this colorful wild rice salad.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook rices in separate saucepans as directed on packages. Cool slightly.
- Mix rices, cheese, cranberries, walnuts and onions in medium bowl. Add dressing; mix lightly. Cover.
- Refrigerate at least 1 hour to allow flavors to blend. Serve on lettuce-covered salad plates.
Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
WILD RICE, CRANBERRY AND WALNUT SALAD
Wild rice is actually the seed of an aquatic grass, native to North America. High in protein and carbohydrates and low in fat, it has a distinctive nutty taste and dark brown colour, and is often added to rice mixes for visual appeal and flavour. To cook rice in the microwave, place rice in a microwave-safe bowl with 2 cups of hot water. Microwave on high (100%) for 11 to 14 minutes or until liquid has mostly evaporated. Stir rice with a fork to separate grains.
Provided by Sonya01
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
- Combine rice, cranberries, celery and walnuts in a bowl.
- Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.
CRANBERRY EDAMAME WILD RICE SALAD
A healthy, tasty and pretty dish. Perfect for a lunch or even as a side dish to some poultry or pork for a dinner party. You can either use leftover wild rice (which is what we did), make your own or even buy it cooked in a can! Recipe from Prevention magazine Nov 2008.
Provided by januarybride
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts.
- Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.
Nutrition Facts : Calories 479.7, Fat 27.5, SaturatedFat 3.2, Sodium 23.1, Carbohydrate 41.9, Fiber 8.7, Sugar 6.7, Protein 22.6
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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