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 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.
MINNESOTA WILD RICE SALAD
Everyone thinks this is one of my best salads because it features wild rice-a major crop in my home state of Minnesota. Cashews give a subtle nutty flavor.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring water to a boil. Add rice and 1/4 teaspoon salt. Cover tightly and simmer for 50 minutes. Cool; drain if necessary. In a large bowl, combine rice, chicken, pineapple, celery, grapes, mayonnaise, chutney and remaining salt. Cover and chill until ready to serve; toss with cashews.
Nutrition Facts :
RICE SALAD
This is out of New Idea as a lunch box dish. They recommend it can be made up to 2 days ahead and then kept in an air tight container in the fridge. Times for preparation and cooking are estimates.
Provided by ImPat
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice in a large pan of boiling salted water until just tender (about 12-15 minutes or as per manufacturers instructions). Rinse under cold water.
- While rice is cooking -.
- Finely slice spring onions (scallions), finely chop ham, finely chop red capsicum (bell pepper).
- Drain corn kernels and rinse and drain. Drain pineapple (reserve juice for another use).
- Combine cooked rice, spring onions, ham, capsicum, carrot, corn and pineapple in a large bowl.
- Combine soy sauce and honey in a small bowl, whisk until blended.
- Pour sauce mixture over salad until well combined.
Nutrition Facts : Calories 363.9, Fat 2.6, SaturatedFat 0.7, Cholesterol 13, Sodium 1102, Carbohydrate 75.1, Fiber 4.3, Sugar 24.2, Protein 12.7
CHICKEN RICE SALAD
For a summer luncheon, this light, colorful salad is a treat. The crunchy celery, green pepper and almonds along with refreshing oranges and pineapple make this a chicken salad folks can't wait to dig into. -Bernadine Stine, Roanoke, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds.
Nutrition Facts : Calories 361 calories, Fat 20g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 20g protein.
PINEAPPLE AND CHICKEN RICE SALAD
Make and share this Pineapple and Chicken Rice Salad recipe from Food.com.
Provided by evelynathens
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix 2 tsps soy sauce, 1 tsp oil, 2 tsps garlic and 1 tsp ginger in medium bowl.
- Add chicken and toss to coat.
- Let stand 30 minutes.
- Meanwhile, bring 2 ¾ cups water to boil in medium saucepan.
- Add rice; return to boil.
- Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes.
- Uncover; let stand until cool.
- Season chicken.
- Heat large nonstick skillet over high heat.
- Add chicken with marinade to skillet and sauté until golden-brown and cooked through, about 4 minutes.
- Cool.
- Whisk lime juice, 1 tblp soy sauce, 2 tblsps oil, 2 tsps garlic and 3 tsps ginger in large bowl.
- Mix in rice, chicken, pineapple, kiwi, ½ cup green onions and bell pepper.
- Season to taste.
- Line bowl with lettuce leaves.
- Spoon salad into bowl.
- Sprinkle with remaining green onion and serve.
Nutrition Facts : Calories 480.3, Fat 11.3, SaturatedFat 1.8, Cholesterol 49.3, Sodium 494.7, Carbohydrate 68, Fiber 5, Sugar 7.9, Protein 27.5
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
HAWAIIAN RICE WITH CRUSHED PINEAPPLE
Hawaiian Rice with Crushed Pineapple and lime makes a delicious Hawaiian Side Dish that is lightly sweet
Provided by Trisha Haas - Salty Side Dish
Categories Side Dishes
Time 40m
Number Of Ingredients 7
Steps:
- Add 1 cup rice to a saucepan.
- Drain crushed pineapple in a 2 cup measuring cup.
- Fill remaining cup with water until you have 2 cups. Add to saucepan.
- Add crushed pineapple and butter. Heat on medium high until boiling.
- Once boiling, reduce heat to simmer and cover. Cook for 15-20 minutes or until rice is cooked.
- Remove from heat. Stir well. Add lime juice, zest and mix well. (optional sugar is added here as well)
- Serve topped with chopped cilantro.
Nutrition Facts : ServingSize 1 g, Calories 269 kcal, Carbohydrate 50 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 50 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g
POMEGRANATE AND WILD RICE SALAD
Mixed greens with wild rice tossed in a simple lemon honey vinaigrette topped with roasted sweet potato, pomegranate arils, toasted almonds, and goat or feta cheese. This pomegranate and wild rice salad is simple to make and bursting with fresh & delicious Fall flavors.
Provided by Chelsea Lords
Categories Salad
Time 40m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Peel and chop the sweet potato into small chunks. Toss the potato chunks in olive oil and sprinkle generously with salt and pepper. Toss to coat.
- Bake for 10 minutes, flip and return to the oven for another 10 minutes, and then flip once more and bake for 10 more minutes or until the potato chunks are tender and roasted through. Watch these carefully so you don't overcook the potatoes.
- Meanwhile, prepare the wild rice either according to the package directions if you are using a package mix OR according to the directions in the recipe included in the blog post (for a homemade version of seasoned wild rice). If you make the homemade wild rice, start with making that before roasting the sweet potato so they will be done around the same time.
- Combine the roasted sweet potato with the cooked wild rice in a large bowl and place in the fridge while prepping the dressing.
- For the dressing combine all of the ingredients in a mason jar of small bowl. Place the lid on the mason jar and shake (or whisk in the bowl) until combined. Taste and adjust (additional salt/pepper/honey)
- Add to the cooled potato + wild rice mixture. Toss with the lettuce and add the pomegranate arils plus almonds (you can toast almonds if desired by placing them in a dry skillet over medium heat and stirring until lightly fragrant watching carefully to not burn them.)
- Toss everything with the dressing and add in some feta or crumbled goat cheese to personal preference. Increase the amounts of pomegranate arils or almonds if desired.
- Once dressed enjoy the salad the same day. If not finishing the salad in one day, store the salad separately from the dressing, almonds, and cheese.
Nutrition Facts : Calories 306 kcal, ServingSize 1 serving
TROPICAL RICE SALAD
Tfull of tropical flavors!
Provided by Michelle Ordever
Categories Salads
Time 40m
Number Of Ingredients 14
Steps:
- Cook the rice according to the package instructions, and leave to cool.
- Mix all of the other ingredients together in a bowl, then add the rice and combine.
- Whisk the dressing ingredients together, then pour over the rice salad. Mix well.
- Refrigerate until serving.
Nutrition Facts : Calories 511 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 28 grams fat, Fiber 7 grams fiber, Protein 16 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1101 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
RICE, PINEAPPLE AND CHICKEN SALAD
Steps:
- Mix 2 teaspoons soy sauce, 1 teaspoon oil, 2 teaspoons garlic and 1 teaspoon ginger in medium bowl. Add chicken and toss to coat. Let stand 30 minutes.
- Meanwhile, bring 2 3/4 cups water to boil in heavy medium saucepan. Add rice; return to boil. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes. Uncover; let stand until cool.
- Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken with marinade to skillet and sauté until golden brown and cooked through, about 4 minutes. Cool.
- Whisk lime juice, 1 tablespoon soy sauce, 2 tablespoons oil, 2 tablespoons garlic and 3 teaspoons ginger in large bowl. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper. Season with salt and pepper. (Can be made 6 hours ahead. Chill. Let stand up to 2 hours at room temperature before continuing.
- Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with remaining 1/4 cup green onions and serve.
WILD RICE AND PINEAPPLE SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare dressing by whisking together vinegar, brown sugar, cilantro, and parsley in a bowl. Add oil in a thin stream while whisking constantly. Set aside to let flavors integrate.
- Bring 3 3/4 cups water to a boil. Stir in wild rice, cover pot and let cook undisturbed for 15 minutes. Add white rice to the same pot and cook covered for another 20 minutes. Remove from heat and let sit covered for another 5 minutes to let rice absorb water, then remove lid, stir to fluff rice and let cool.
- Combine onion and pineapple in a bowl and stir in cooled rice. Add dressing and stir to coat. Season with salt and pepper, as needed. Transfer to a serving bowl and garnish with cilantro sprigs.
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5/5 (1)Calories 170 per servingServings 6
- Melt 1 tablespoon butter in 4-quart saucepan until sizzling. Add rice and cumin; cook over medium-high heat 1-2 minutes or until rice begins to brown.
- Stir in water and salt; bring to a boil. Reduce heat to low. Cover; cook 15 minutes or until all water is absorbed. Let stand, covered, 5 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in 10-inch skillet until sizzling. Add red pepper and green onions; cook over medium heat 3 minutes or until tender. Stir in pineapple; cook 1 minute or until heated through. Gently stir rice with fork; stir in vegetable mixture.
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Ratings 1Category Sides And SnacksServings 6Estimated Reading Time 4 mins
TROPICAL RICE SALAD WITH PINEAPPLE - HELLO LITTLE HOME
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5/5 (1)Total Time 40 minsCategory SaladCalories 535 per serving
- Combine mango, lime juice, olive oil, salt, cayenne, and pepper in a food processor. Blend until smooth. Set aside.
- Place cold rice in a large bowl. Add cucumber, red pepper, pineapple, macadamia nuts, raisins, and cilantro.
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- In a large bowl, mix the cooked rice, shredded chicken, grapes, almonds, mayonnaise and Greek yogurt together until well blended.
- If you use a fresh rotisserie chicken and just cooked rice, the dish will be ready to serve warm, or you can chill it first if desired.
PINEAPPLE-CHICKEN SALAD - MY FOOD AND FAMILY
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- Cut pineapple lengthwise in half. Cut out fruit, then discard core. Cut removed fruit into bite-size pieces; place 1 cup in medium bowl. Add chicken, rice, celery, peppers and onions; mix lightly. Refrigerate remaining pineapple for snacking or another use.
- Whisk oil, vinegar, mustard and ginger until blended. Add to chicken mixture; toss to evenly coat. Refrigerate several hours or until chilled. Meanwhile, refrigerate pineapple shells.
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Cuisine AmericanCategory Side Dish
- In a medium pan, bring rice and water to a boil. Once it reaches a boil, turn down to a simmer and place the lid on for about 10 minutes. After 10 minutes, turn the heat off and leave the lid on for another 10 minutes. Remove rice to a bowl and place in the refrigerator to cool a bit before adding the rest of the salad ingredients.
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From eatingwell.com
Category Healthy Chicken Salad RecipesCalories 421 per servingTotal Time 30 mins
- In a medium bowl, whisk together 1 tablespoon of the lime juice, 2 teaspoons of the oil, the garlic and the crushed red pepper. Add chicken and toss to coat.
- Coat a large nonstick skillet with cooking spray. Add chicken and marinade to the skillet and cook over medium-high heat until browned and cooked through (165 degrees F), about 5 to 7 minutes. Remove from heat; set aside.
- In a medium bowl, whisk together the remaining oil, remaining lime juice, sugar, ginger, salt and pepper. Chop half of the avocado. Gently stir chopped avocado into the mixture.
- In a large bowl, combine cooked rice, pineapple, cooled chicken and avocado mixture. Serve over fresh spinach. Slice remaining half of the avocado and place atop.
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- Make 1 cup of wild rice, brown rice mixture per the packet instructions or see how to make it in the Instant Pot in the notes below. Remove the rice from the pan and let cool to room temperature.
- While the rice is cooking/cooling, prepare dressing by mixing the lemon juice, sugar (or honey), extra virgin olive oil, orange zest, orange juice, and salt and pepper to taste in a small bowl and whisk until incorporated. Set aside.
- Add the cooled rice, dried cranberries, toasted sliced almonds, and diced green onion to a medium size bowl. Mix well.
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