LEMON RICE SALAD
This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. -Margery Richmond, Lacombe, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.
Nutrition Facts :
WILD RICE SALAD
Provided by Claire Robinson
Time 41m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Prepare the rice according to package directions without the package of seasoning. Set aside to cool to room temperature.
- In a large bowl combine the onions and tomatoes. Whisk together the oil, orange zest and juice and salt and pepper, to taste, in a small bowl. Pour the oil mixture over onions and tomatoes and add the cooled rice. Toss to combine, then cover the bowl and refrigerate until ready to serve. Can be served cold or at room temperature.
LEMON WILD RICE SALAD
An excellent side dish. Tasty and nutritious. The cook time is approximate as it depends on the brand of wild rice pilaf you are using.
Provided by evelynathens
Categories Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice until tender to bite, according to package directions, then pour into a large bowl.
- Drain marinade from artichokes into bowl with rice.
- Chop artichokes and add to rice.
- Mix, then stir occasionally until rice is cool, 30 to 45 minutes.
- Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture.
- Season to taste with salt and pepper.
- Taste, add a drop or two of olive oil if you feel the salad needs it.
Nutrition Facts : Calories 43.3, Fat 0.3, SaturatedFat 0.1, Sodium 228.4, Carbohydrate 10, Fiber 3.2, Sugar 4.8, Protein 2.1
CITRUS RICE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h16m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the Rice Salad:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
- In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
- For the Vinaigrette:
- In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
- Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.
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 RICE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
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.
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 & 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
CHICKEN WILD RICE SALAD
This is so good and very pretty. I made a huge batch for a potluck and someone else did too--mine was gone theirs was barely touched. Wild rice is popular in MN.
Provided by kzbhansen
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse rice and cook in the chicken broth 45 minutes to 1 hour.
- Drain and toss with the lemon juice; cool.
- Add to rice the chicken, green onions, red pepper, and peas.
- Toast the pecans on a baking sheet in oven at 350° for about 5 minutes, checking often.
- Mix all the dressing ingredients together and pour over the rice salad.
- Just before serving add the avocados and pecans.
Nutrition Facts : Calories 905, Fat 56.8, SaturatedFat 7.6, Cholesterol 78.3, Sodium 893.8, Carbohydrate 58.6, Fiber 12.9, Sugar 9.6, Protein 46.7
WILD RICE SALAD
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
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.
LEMON RICE SALAD
From Taste of Home Magazine, February/March 2006. This was one of the runner-up recipe winners in this issue, contributed by Margery Richmond of Alberta.
Provided by Juenessa
Categories Long Grain Rice
Time 1h5m
Yield 16-18 serving(s)
Number Of Ingredients 15
Steps:
- In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
- In a lare bowl, combine long grain and wild rice; add dressing and toss.
- Cover and refrigerate overnight.
- Add the cucumbers, green onions, parsley, basil and pepper; mix well.
- Chill for 2 hours.
- Fold in toasted pecans just before serving.
- **Cook time does not include overnight refrigeration or 2 hours chill time before serving.
- ***For cook time I am estimating the rice cooking time of approximately 30 minutes. Depending on how you cook your rice whether steaming it or cooking it on the stove-top--adjust cooking time accordingly. I am also estimating toasting the pecans in a 350 degree oven for about 5 minutes on a lightly greased cooking sheet. Watch them as they can easily burn!
Nutrition Facts : Calories 248.1, Fat 16.4, SaturatedFat 2, Sodium 78.9, Carbohydrate 23.1, Fiber 1.2, Sugar 1.2, Protein 3
WILD RICE SALAD
A superhealthy vegetarian side that's perfect with spicy stews
Provided by Good Food team
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Heat rice according to pack instructions. Put onion and sultanas in a bowl and pour on boiling water to cover. Leave to stand 1 min, then drain and stir in rice and carrot.
- Mix in the lemon zest and juice, honey and seasoning, then serve.
Nutrition Facts : Calories 130 calories, Fat 1 grams fat, Carbohydrate 30 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.38 milligram of sodium
BLACK RICE SALAD WITH LEMON VINAIGRETTE
Categories Salad Rice Side Vegetarian Walnut Healthy Vegan Lemon Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
- Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
- Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
- Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.
SPRING RICE SALAD WITH LEMON-DILL DRESSING
Fresh, delicious and real quick side dish for spring! Lemon and dill are one of my favorite combos. Other veggies work well in this too, such as broccoli, fennel, snow peas, zucchini, etc. Pick your favorites! Fresh dill is best but you could try substituting dried. I like to serve this at around room temperature but it can also be served warmer or cooler. Use up to 1/2 cup oil but I like to make this lower fat. Adapted from a Williams-Sonoma cookbook.
Provided by Kumquat the Cats fr
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
- Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
- Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
- In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
- Add rice and vegetables and toss.
- Garnish with dill sprigs and lemon wedges if desired.
Nutrition Facts : Calories 255, Fat 5.1, SaturatedFat 0.8, Sodium 15.7, Carbohydrate 47.8, Fiber 6.6, Sugar 3.1, Protein 7.2
LEMON WILD RICE
Categories Citrus Herb Rice Side Christmas Low Fat Vegetarian Lemon Fall Summer Vegan Christmas Eve Parsley Wild Rice Gourmet Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.
- While wild rice is simmering, finely chop onion. After wild rice has been simmering 20 minutes, in a 3-quart heavy saucepan bring white rice, onion, and remaining 1 1/2 cups water to a boil and simmer, covered, 13 minutes. Remove white rice from heat and let stand, covered, 5 minutes. Drain wild rice in sieve and in a bowl combine with white rice. Stir in parsley and zest with a fork, fluffing rice, and season with salt and pepper.
LEMON RICE SALAD
I found this recipe in the newspaper(originally from Fine Cooking, Sept.88) last week and have made this recipe 3 times, doubling the recipe the last two times. Everyone from grown-ups to children love it. It is light and fresh and different from the usual salads. If you are not going to serve it right away, wait to chop and add herbs til the last minute to get best flavor.
Provided by Paddles
Categories Rice
Time 34m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In deep saucepan over moderate heat, saute the shallots in in 1 tablespoon of the olive oil until soft but not brown. Add the rice and continue to saute for 2-3 minutes longer, stirring regularly. Add the broth and bring to boil. Reduce heat to simmer, cover and continue to cook until all the broth is gone; apx. 14-16 minutes Remove from heat and let stand, partically covered for 5 minutes Gently fluff rice with fork and place in large bowl to cool completely.
- Add the zest, juice, herbs, garlic, onion, bell pepper, nuts and remaining olive oil to rice and gently combine. If not using immediately cover and refrigerate for up to 3 days.
Nutrition Facts : Calories 314.5, Fat 14.1, SaturatedFat 2, Sodium 82.1, Carbohydrate 42.6, Fiber 3.2, Sugar 2, Protein 6.2
WILD RICE SALAD
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
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 AND LENTIL SALAD
This healthy, protein-packed salad is a perfect main dish for the vegetarians who grace your holiday table-or as a side in smaller portions. My family loves it for the flavors, and my friends love it because I offer them a healthy alternative to meat. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.
Nutrition Facts : Calories 461 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 283mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 18g fiber), Protein 21g protein.
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