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
RICE VEGETABLE SALAD
Packed with vegetables, this dish has a touch of Indian flavor. "I first had it at a party and loved the bright look and taste." It's a cinch to double, too! -Sandy Heley, Grand Junction, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion., In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 279 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein.
VEGETABLE WILD RICE SALAD
The vegetable rice salad is one of my favorite dishes to bring for any occasion because it is not only delicious, but has a colorful presentation and is excellent for pot luck or buffet style parties. This recipe is well received whenever I serve it. I am frequently asked for the recipe.
Provided by PJ's kitchen
Categories Salad Grains Rice Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
- Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
- Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
- Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.
Nutrition Facts : Calories 252 calories, Carbohydrate 35.4 g, Fat 10.9 g, Fiber 4 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 633.9 mg, Sugar 11.8 g
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.
VEGETABLE AND WILD RICE SALAD
Provided by Anastasia St. Amand
Categories Salad Rice Vegetable Side Blue Cheese Summer Bon Appétit California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour.
- Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water until crisp-tender, about 6 minutes. Drain and rinse under cold water. Drain well.
- Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with tomato and cheese. Combine olive oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve.
VEGAN WILD RICE SALAD
I always bring this salad to parties. It's a beautiful salad and very quick to make.
Provided by weelittlevegan
Categories Rice Salad
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart.
- Drain and place in the refrigerator to cool for about 15 minutes.
- Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary.
- Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify.
- Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.
Nutrition Facts : Calories 290.9 calories, Carbohydrate 60.6 g, Fat 4.5 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 0.6 g, Sodium 143.2 mg, Sugar 15.7 g
VEGETABLE WILD RICE
A convenient packaged rice mix gives a jump start to this simple side dish from Helen Jacobs of Canton, Michigan. A bright blend of veggies adds color, and the cost - only 52 cents per serving - is easy on your budget.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed., Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
WILD RICE SALAD
Categories Salad Side Raisin Almond Bell Pepper Summer Healthy Vegan Wild Rice Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a large saucepan bring 5 cups salted water to a boil. Add wild rice and cook, uncovered, stirring occasionally, until tender, about 40 minutes. Drain wild rice and transfer to a bowl to cool. (Chill wild rice, covered, until cold, about 2 hours.)
- In a large bowl combine vegetables, almonds, and raisins and toss with wild rice.
- In a bowl whisk together vinegar, oil, garlic, and salt and pepper to taste until combined well. Pour dressing over salad and toss well. (Salad may be made 2 days ahead and chilled, covered.)
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