ORANGE-PISTACHIO WILD RICE SALAD RECIPE - (4.3/5)
Provided by Treebs
Number Of Ingredients 15
Steps:
- Combine the brown rice, wild rice, and broth in a medium saucepan and bring to a boil. Cover, reduce the heat to a slow simmer, and cook until all water is evaporated and the rice is fully cooked, 45 to 55 minutes. Remove from the heat and let cool completely. Toast the pistachios in a small dry skillet over medium-high heat until fragrant, about 3 minutes, stirring frequently; cool. Grate the zest from the orange; measure 1 teaspoon and set aside. Cut the top and bottom off the orange. Stand it on one end and remove the rest of the peel and the woolly white pith by cutting down the orange, following its curve with your knife. then remove each orange segment from the membrane. When the rice is cool, add the orange sections, the basil, onion, pistachios, and orange zest, and mix to incorporate. To make the dressing, whisk together the vinegar, oil, orange juice, mustard, honey and salt in a small bowl. Pour over the rice mixture and toss to incorporate. this salad will keep in the refrigerator in an airtight container for a day or two. Ellie Krieger
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
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 MANDARIN SALAD
I adapted this off of recipe #430432 to make something similar to a rice salad I had on a flight home from Mexico this spring. It turned out great posting it here for safe keeping.
Provided by kowkin
Categories Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Cook rice according to package directions (omit butter and salt) and chill
- 2. Mix together all dressing ingredients except oil.
- 3. Add oil to dressing mixture refrigerate until ready to use.
- 4. Add remaining salad ingredients to chilled rice and toss to mix
- 5. Add dressing to salad and refrigerate until ready to serve
- I made this the day ahead and it tasted great the second day.
Nutrition Facts : Calories 201.3, Fat 10.7, SaturatedFat 1.4, Sodium 12.2, Carbohydrate 23.6, Fiber 3, Sugar 5.8, Protein 5
ORANGE-PISTACHIO QUINOA SALAD
Add this fresh and healthy quinoa recipe to your holiday spread. Its citrusy, nutty taste is simply delicious. -Jean Greenfield, San Anselmo, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-14 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Cool., In a large bowl, combine romaine, beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa. In a small bowl, finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange and add to zest. Whisk in oil, salt and pepper. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 257 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
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