SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD
Broccoli flowers catch the nutty, lemony dressing in this winter salad.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 1h
Yield Serves 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet.
- Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside.
- Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 2 grams, TransFat 0 grams
WILD RICE SALAD WITH CELERY AND WALNUTS
I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
- Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 552 milligrams, Sugar 2 grams
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
SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD
Yield 6 servings
Number Of Ingredients 14
Steps:
- 1. In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet. 2. Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside. 3. Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.
WARM WILD RICE SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
- In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
- In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
- Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.
BEST WILD RICE SALAD
Worth the time it takes to make this!!! The nutty flavor and crunchy texture of the wild rice are so wonderful in this salad they always ask for more!
Provided by Kimber
Categories Salad Grains Rice Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool.
- In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.
- In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
- For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 19.2 g, Cholesterol 41.9 mg, Fat 21.1 g, Fiber 3.2 g, Protein 17.5 g, SaturatedFat 3.8 g, Sodium 70.2 mg, Sugar 2.8 g
WALNUT RICE
"I always get compliments whenever I serve it, and there are never any leftovers. The short prep and cooking time is just an added bonus." -Vera Whisner of Elkton, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.
Nutrition Facts : Calories 320 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.
CHICKEN-AND-WILD RICE SKILLET CASSEROLE
This is a hands-on dish, but there's some overlap time in there to so things are moving constantly. From Southern Living.
Provided by gailanng
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring 1/2 teaspoons kosher salt and 1 quart water to a boil in a 3-qt. saucepan over high heat. Stir in rice, and return to a boil. Reduce heat to medium; cover and cook 30 minutes.
- Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk and next 2 ingredients. Increase heat to medium, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Stir in 1/4 teaspoons each kosher salt and black pepper.
- Cook ham in 1 tablespoons hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring occasionally, 6 minutes or until beginning to brown. Stir in onion and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add sherry, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet.
- Preheat oven to 375°. Sprinkle chicken with remaining 1/2 teaspoons each salt and pepper. Add remaining 1 tablespoons oil to skillet. Cook chicken in hot oil over medium-high heat 4 minutes on each side or until brown. Remove skillet from heat; transfer chicken to a plate.
- Drain rice. Stir together rice, ham mixture, and sauce in skillet. Place chicken on top of rice mixture.
- Bake at 375° for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.
Nutrition Facts : Calories 628.7, Fat 26, SaturatedFat 10, Cholesterol 116.8, Sodium 1682.4, Carbohydrate 54.4, Fiber 5.1, Sugar 5.5, Protein 44.1
WILD RICE WALDORF
I used to live in Minnesota, where a lot of wild rice is grown. The addition of wild rice to this salad gives it a robust flavor.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use); set pineapple aside. , In a small bowl, combine the sour cream, mayonnaise, sugar, lemon juice and reserved pineapple juice. In a large bowl, combine the rice, apples, celery and pineapple. Add the dressing and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, stir in walnuts. Serve in a lettuce-lined bowl if desired.
Nutrition Facts :
WILD RICE WITH WALNUTS AND DATES
A good combination of wild rice, vegetables, nuts and dates makes for a different delicious side dish or a meal. The recipe comes from Better Homes and Gardens.com
Provided by Barb G.
Categories Rice
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a 10-inch skillet cook celery and onion in hot butter about 10 minutes or until tender; add uncooked wild rice; cook and stir 3 minutes.
- Add broth and water, bring to a boiling;reduce heat; cover and simmer for 50 to 60 minutes or until most of the liquid is absorbed and rice is tender.
- Stir in dates and walnuts, cook, uncovered, for 3 to 4 minutes more or until heated through and remaining liquid is absorbed.
Nutrition Facts : Calories 191.1, Fat 5.9, SaturatedFat 1.7, Cholesterol 5.1, Sodium 58.1, Carbohydrate 30.8, Fiber 3.4, Sugar 8.1, Protein 6.5
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