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
The vibrant colours, flavours and textures in this salad are sensational! A great holiday salad or for special occasions. Serves 3 as meal or 5 - 6 as side. Recipe VIDEO below.
Provided by Nagi
Categories Sides
Time 1h
Number Of Ingredients 13
Steps:
- Boil 1 litre/quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it's simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).
- Drain then leave to steam dry and cool.
- Salad
- Shake Dressing in a jar, set aside for 15 minutes+.
- Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.
- Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.
Nutrition Facts : ServingSize 153 g, Calories 361 kcal
ROMANTIC WILD RICE SALAD
This is a sophisticated salad that's perfect for taking on a romantic picnic date in the park. Adjust the ingredients to your tastes and enjoy!
Provided by Bellinda
Categories Rice
Time 43m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. You could use chicken broth instead of water.
- In a bowl whisk together vinegar, oil, mustard, honey, salt, pepper, garlic and terragon.
- As soon as the rice is done, mix it with the dressing.
- Fold in the scallions.
- Chill in the refrigerator 30-60 minutes. This salad tastes great when it is not too cold.
- Taste and adjust seasonings. Mix in half of the walnuts. Sprinkle rest on top. You could roast them first if you wanted.
- Thinnly slice strawberries and arrange them on top.
Nutrition Facts : Calories 928.1, Fat 58.7, SaturatedFat 6.5, Sodium 97.9, Carbohydrate 89.9, Fiber 10.1, Sugar 22.4, Protein 21.8
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
HARVEST WILD RICE SALAD
Make and share this Harvest Wild Rice Salad recipe from Food.com.
Provided by Veghead
Categories Brown Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a medium saucepan. Reduce heat and simmer, covered, for 45 minutes or until rice is tender and splitting open. Drain excess water and let cool.
- Place cooled rice in a large bowl with celery, apple, walnuts, raisins, onion and basil.
- Pour dijon vinaigrette dressing over salad and toss well. Season to taste with pepper.
- Cover and refrigerate for 1 hour, stirring once or twice.
Nutrition Facts : Calories 323.9, Fat 18.8, SaturatedFat 2.3, Sodium 222.4, Carbohydrate 36.7, Fiber 3.9, Sugar 12.8, Protein 6
CHILLED WILD RICE SALAD
Wanted to prepare a wild rice salad for New Years and could not decide which of the many already posted to choose. After a little tinkering in the kitchen, I came up with my own which combined the favorite elements from all the others. The wonderful colors from the spinach and cranberries give this a festive feel. Part of what gives this salad a nice dimension is the orange juice used in cooking the wild rice. There are lots of pieces to assembling the dish but the work can be done in stages. Moreover, it can be prepared a day in advance, tossing in the dressing just before service. For a vegan option, you might try replacing the honey with barley malt or rice syrup.
Provided by justcallmetoni
Categories Spinach
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Consult the packaging on your wild rice for actual cooking directions, following the ratio of 2 parts water to 1 part orange juice. These directions match my rice. Add water and juice to a medium sauce pan and bring to a boil. Add wild rice and let it return to a boil. Lower to just simmering and cover. Cook 60 minutes. Check at about 45 minutes and if the mix seems a little dry add a bit more water.
- Toast the pecans on an ungreased cookie sheet for 5-7 minutes in the oven at 375 degrees. Allow to cool and give them a coarse chop.
- Rinse and clean the baby spinach, removing stems. Cut into ribbons about 1/2 inch thick.
- Once the rice is cooked allow it to cool a bit, about 20 minutes. You want it to lightly wilt the spinach but not actually cook it.
- Mix the spinach, cranberies, and pecans into the wild rice. If youa re serving that day, you can store on the counter. Otherwise, place in fridge until ready to serve.
- To prepare the dressing, whisk all ingredients together in a small bowl.
- A half hour before serving, toss the salad and dressing together. Let stand so that the flavors can meld together.
Nutrition Facts : Calories 219.1, Fat 9.3, SaturatedFat 0.8, Sodium 21, Carbohydrate 30.7, Fiber 3.4, Sugar 8.2, Protein 5.6
WILD RICE SALAD
I modified the original recipe. This is a very pretty and tangy tasting salad. The wild rice and pine nuts add a nice crunch to an otherwise slightly boring salad. Be generous with the feta and serve with tomato slices. This would make a nice potluck dish.
Provided by dicentra
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring the water to a boil and add the rice. Cook until tender.
- Heat a frying pan and add the pine nuts to toast. Transfer to a large bowl.
- Add the rice, peppers, scallions, garlic, basil and thyme.
- In a cup, whisk together the vinegar, lemon juice, oil and mustard.
- Toss with the rice mixture.
- Top with feta cheese and serve warm.
Nutrition Facts : Calories 318.8, Fat 7.5, SaturatedFat 1.3, Cholesterol 3.2, Sodium 55.2, Carbohydrate 55.5, Fiber 4.4, Sugar 2.4, Protein 9.2
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