Wild Rice Salad Cold Food

WILD RICE SALAD

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.

WILD RICE SALAD

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.

WILD RICE SALAD

Steps:

• Rice Salad: In a saucepan, bring to boil 6 cups of water. Add wild rice and reduce the heat. Cover and let simmer for 45 minutes or until rice is tender and grains are open. Drain and rinse under cold water. Drain again. Set aside.
• Meanwhile, in another saucepan, bring the remaining water to boil. Add long grain rice and reduce the heat. Cover and let simmer 25 minutes or until rice is tender.
• Dressing : In a salad dish, mix all ingredients until homogeneous. Add wild rice, long grain rice, pecans, apricots and cranberries. Stir to coat well. (This salad can be done one day ahead and cover it. It will be good until the next day.).

WILD RICE SALAD WITH EDAMAME

Steps:

• For the salad: Place the wild rice in a medium saucepan with 4 cups water and the kosher salt. Simmer uncovered until tender, about 50 minutes. Drain well, return to the saucepan and cover for 10 minutes.
• While the rice is cooking, heat the oil in a medium saute pan over medium-high heat. Add the corn kernels and saute until charred, about 5 to 8 minutes. Set aside to cool.
• For the vinaigrette: Whisk together the garlic, shallot, vinegar, mustard, lemon juice, honey, salt, and pepper in a medium bowl. While continuously whisking, slowly stream in the oil until the dressing is emulsified.
• To serve: Combine the warm rice with the corn, edamame, green peas, chickpeas and onion. Pour 1/4 cup of the vinaigrette over top and toss well to evenly distribute. Allow to sit for 30 minutes, taste for seasoning and serve at room temperature. The remaining vinaigrette can be refrigerated for another use.

WILD RICE SALAD

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.

WARM WILD RICE SALAD

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.

WILD RICE SALAD

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

Steps:

• Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
• In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
• Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.

ORZO AND WILD RICE SALAD

Steps:

• Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
• Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
• Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

WILD RICE SALAD

Steps:

• Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 minutes to 1 hour.
• Make vinaigrette while wild rice is simmering:
• Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.
• Cook white rice:
• After wild rice has been simmering 20 minutes, boil white rice and 1 1/2 cups water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more. Remove from heat and let stand, covered, 5 minutes.
• Assemble salad:
• Rinse cooked wild rice in a sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.
• Serve at room temperature.

MIXED BEAN & WILD RICE SALAD

Steps:

• Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
• Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

WILD RICE & FETA SALAD

Steps:

• Rinse the rice. Boil according to the pack instructions, adding the chickpeas for the final 4 mins. Drain and allow to cool a little, then mix through the cranberries and onion.
• Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing. Toss with the rice mixture, then pile onto a large serving plate. Crumble over the feta, then scatter with parsley. Serve warm or cold.

GRIDDLED LAMB WITH WILD RICE SALAD

Steps:

• Cook the rice in boiling salted water following pack instructions. Drain and immediately run under cold water until the rice is completely cold.
• Meanwhile, put the oil, vinegar, garlic and cumin in a screw-top jar. Season generously and shake well to mix. Toast the almonds in a small frying pan, stirring, for 1-2 mins. Cool, then roughly chop.
• Mix the rice with the almonds, tomatoes, olives and parsley. Heat a griddle pan and season the lamb well. When the pan is hot, cook the lamb, turning occasionally, for 7-8 mins. Remove from the pan, cover with foil and leave to rest for 2 mins.
• Pour the dressing over the rice salad and mix well. Top with the lamb cutlets and serve.

WILD RICE CASHEW SALAD

Steps:

• In a strainer, rinse the wild rice under cold water, drain well.
• Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat.
• Reduce the heat and simmer, covered, for 45-50 minutes, until tender.
• Drain off any excess liquid.
• Set aside Meanwhile, in a medium skillet, heat the olive oil over medium high heat, add the bell peppers and cook for 3-5 minutes, or until tender.
• Add the cashews and green onions, cook for 2-3 minutes longer, or until the nuts begin to brown.
• Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture.
• For the dressing; In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic, salt and pepper.
• Cover and shake until blended; pour the dressing over the salad and toss until evenly coated.
• Cover and refrigerate salad for at lease 2 hours or up to overnight to allow the flavors to blend.
• To serve the salad, spoon it onto a lettuce lined platter.

WILD RICE SALAD-COLD

Steps:

• Cook the rice according to package directions(and then add about 10 minutes longer) Make sure it is soft.
• Drain and cool.
• Cook chicken breasts either in water or you can bake them. (About 15-20 minutes). I cut the chicken in to bit sizes and boil. Most pieces float when they are done.
• Cut sliced water chestnuts into small pieces.
• Drain mandarin oranges.
• Mix all together with mayo. Use enough mayo to cover everything. Sorry I don't remember how much mayo exactly. After refrigerating you may need to add a bit more. It soaks into the rice.
• Most of this recipe is to taste. How much you like of something.
• Refrigerate until cold or overnight.
• Cashews-mix in just before serving--whole cashews are the best. Put in how many you like. I usually put in 3/4 a can. The cashews are a very important part of this recipe. They add the salt and crunch to this recipe.

WILD RICE SALAD

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.

DUCK AND WILD RICE SALAD

Steps:

• Make dressing:
• Whisk together all dressing ingredients in a large bowl and let stand at room temperature while making salad.
• Cook rice:
• Rinse rice well in a large sieve under cold water, then drain. Heat butter in a 4- to 5-quart heavy pot over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in water and broth and bring to a boil, then reduce heat and simmer, covered, until rice is tender, 1 to 1 1/4 hours. (Grains will split open but not all liquid will be absorbed.) Drain well in a colander and cool to warm before adding to dressing. (Spread rice out in a shallow baking pan to cool faster.)
• Cook sugar snaps and duck while rice is cooking:
• Preheat oven to 375°F.
• Cook sugar snaps in a 4-quart pot of boiling salted water until crisp-tender, about 2 minutes. Drain in a sieve and rinse under cold water to stop cooking, then drain well.
• Pat duck dry and season with salt and pepper. Score skin in a crosshatch pattern and place duck, skin sides up, in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven until an instant-read thermometer inserted horizontally into center registers 120°F (for medium-rare), about 25 minutes. Leave oven on.
• Transfer duck to a cutting board and when just cool enough to handle, remove skin. Thinly slice skin (scored side down), keeping duck breast warm, loosely covered with foil. Bake skin in baking pan in middle of oven until very crisp, about 15 to 20 minutes, then transfer with a slotted spoon to paper towels to drain.
• Cut duck breast halves in half horizontally (butterfly-style), then cut across the grain into thin slices. Add duck and any juices to dressing along with rice, sugar snaps, scallions, apricots, pecans, and salt and toss gently to combine.
• Just before serving, scatter crisp duck skin on top.
• Available at D'Artagnan (800-327-8246) and Hudson Valley Foie Gras (877-289-3643).

COLD WILD RICE & ORZO SALAD

Steps:

• I cook both the instant wild and white rice together in a rice cooker along with the chicken bouillion cube til done.
• Let cool or chill in the fridge.
• Cook orzo according to package directions and drain with cold water.
• Once rice and orzo are both somewhat cool, mix together and add the chopped peppers, onion, chopped cilantro, almonds,& salt.
• In a separate small container, mix the oil, red wine vinegar, lemon juice and spices.
• I've been making this salad dressing so long, I'm estimating the amounts, so adjust to taste.
• Pour over rice salad, mix thoroughly, add more salt if needed and splash with Balsamic vinegar to taste.
• Salad is best if chilled for at least an hour or two before serving to blend flavors.

WILD RICE SALAD

Steps:

• Heat rice according to pack instructions. Put onion and sultanas in a bowl and pour on boiling water to cover. Leave to stand 1 min, then drain and stir in rice and carrot.
• Mix in the lemon zest and juice, honey and seasoning, then serve.