WILD RICE SALAD RECIPE
Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a perfect fall salad that can be made ahead and served cold.
Provided by Aysegul Sanford
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl.
- In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper.
- Pour the dressing over the wild rice salad. Give it a toss.
- Allow it to sit 30 minutes in the fridge for all the flavors to blend before serving. Alternatively, you can make this salad in advance. *
Nutrition Facts : Calories 284 kcal, Sugar 14 g, Sodium 199 mg, Fat 15 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 5 g, Protein 6 g, ServingSize 1 serving
WILD RICE WITH GRAPES
Make and share this Wild Rice With Grapes recipe from Food.com.
Provided by Codychop
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast almonds in 1 T butter in saucepan.
- Remove almonds and set aside.
- Melt remaining butter in pan and add onion. Cook until tender.
- Add broth, water, and salt and pepper to taste. Stir in rice and return to a boil.
- Lower heat and simmer, covered, 1 hour until rice is tender.
- Drain off and extra broth. Stir in grapes and almonds.
Nutrition Facts : Calories 209.2, Fat 8.2, SaturatedFat 4, Cholesterol 15.3, Sodium 378.7, Carbohydrate 28.6, Fiber 2.5, Sugar 7.5, Protein 7.1
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 STUFFING WITH GRAPES AND HAZELNUTS
Provided by Food Network
Number Of Ingredients 14
Steps:
- In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan, and reduce heat to low. Let simmer for one hour, until rice is tender and has "popped" open. Meanwhile, cook bacon in fry pan over medium until almost crisp, about 8-10 minutes. Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes. Add rice with any remaining liquid in pan, to vegetable mixture and toss well. Stuffing may be used to fill turkey, game hens, chicken or whatever you choose. Stuffing may also be baked separately in a casserole dish covered with foil. Bake at 350 degrees for 20 to 30 minutes until hot throughout.
ROASTED GRAPE, CARROT & WILD RICE SALAD WITH BALSAMIC MAPLE DRESSING
Enjoy the contrasting flavours and textures of this vegetarian rice salad with nuts, feta cheese and sweet dressing
Provided by Cassie Best
Categories Lunch, Main course, Side dish
Time 1h5m
Number Of Ingredients 12
Steps:
- Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.
- Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.
Nutrition Facts : Calories 446 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
BROWN AND WILD RICE SALAD WITH GRAPES AND KALE
Fresh, summery recipe I make when my kale is growing, which is generally around 6 to 8 months of the year.
Provided by Missy
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 2h10m
Yield 8
Number Of Ingredients 15
Steps:
- Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
- Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
- Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 31.6 g, Fat 9.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 398 mg, Sugar 14.7 g
WILD RICE DRESSING/STUFFING WITH ROASTED GRAPES AND WALNUTS
Sounds great so don't want to lose this. It's from Bon Appetit, Nov., 2007. "Roasted red and green grapes add juicy flavor and refreshing tanginess to this satisfying pilaf-style dish."
Provided by Oolala
Categories Brown Rice
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a heavy large saucepan over medium heat.
- Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
- Add wild rice, 4 1/2 cups of broth, thyme, and the salt and bring to a simmer; cover, reduce heat to medium-low and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
- This can be made a day ahead. Cool slightly; cover and chill.
- Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
- Meanwhile, preheat oven to 350 degrees F.
- Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
- Transfer to a bowl and toss with the balsamic vinegar.
- This part can be made up until 4 hours ahead and let stand at room temperature.
- Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 372.9, Fat 18.9, SaturatedFat 5.2, Cholesterol 15.3, Sodium 153.2, Carbohydrate 45, Fiber 3.9, Sugar 7.7, Protein 10
ORANGE PECAN WILD RICE (INA GARTEN B2B SIDE DISH)
This is a recipe from Ina Garten's Back to Basics 2008 cookbook. It is a warm side dish that combines rice, fruit flavors butter and ground black pepper for a flavorful accompaniment to meat or stand alone. Note: don't let it get crunchy, the rice should be tender. if you need help with toasting pecans look at How to Toast Pecans Recipe#2688 It is a combination of a cold salad she made in her store Barefoot Contessa and a warm party dish of her own recipe collection to make the best of both. Unique and fun! Enjoy! ChefDLH
Provided by ChefDLH
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer ( she pulls the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat, and allow the rice to steam for about 5 minutes.
- Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt and the pepper and toss. Taste for seasonings and serve hot.
Nutrition Facts : Calories 285.7, Fat 16.7, SaturatedFat 3.7, Cholesterol 11.7, Sodium 76, Carbohydrate 30.3, Fiber 3.8, Sugar 6.9, Protein 7.2
WILD RICE STUFFING WITH GRAPES AND HAZELNUTS
Hosting a dinner party this holiday season? This mouth-watering stuffing will have guests going back for a second serving. Wild Rice Stuffing with Grapes and Hazelnuts
Provided by Mary Jenny
Categories Nuts
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has "popped" open.
- Meanwhile, cook bacon in fry pan over medium heat until almost crisp, about 8-10 minutes.
- Add butter to bacon pan, and then add onions, celery, mushrooms, garlic, thyme, salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent.
- Remove from heat and fold in parsley, hazelnuts and grapes.
- Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.
- Stuffing may be used to fill turkey, game hens, chicken or whatever you choose. Stuffing may also be baked separately in a casserole dish covered with foil. Bake at 350°F (180°C) degrees for 20-30 minutes until hot throughout.
- Notes: If you make ahead and refrigerate, cook time will be 30-40 minutes until hot.
- To toast hazelnuts, place in 350°F (180°C) degree oven for 9-12 minutes. Rub in a clean dishtowel to remove skins.
Nutrition Facts : Calories 369.4, Fat 19, SaturatedFat 3.3, Cholesterol 8.7, Sodium 426.4, Carbohydrate 42.4, Fiber 5.7, Sugar 10.2, Protein 12.2
GRAPES AND WILD RICE STUFFING
This stuffing recipe starts with a nutty combination of brown and wild rice. Onion and celery provide a contrast in flavour and texture, as do whole or halved California grapes, which also add a lively colour pop and extra juiciness.
Provided by maryjjohnson34
Categories Grapes
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed.
- Sauté onion, celery and apples in butter; add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in one-quart covered baking dish and bake at 350⁰F for 20 minutes or until thoroughly heated.
- Serving suggestion: Serve with roasted poultry or meats, or add half cup each diced Anaheim chilies and corn to onion mixture and sauté. Continue preparation according to directions above. Serve in warm flour tortillas.
Nutrition Facts : Calories 243.4, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 31.6, Carbohydrate 48.6, Fiber 3.2, Sugar 13.2, Protein 5.6
WILD RICE AND GRAPE STUFFING
This recipe is best cooked inside poultry, rather than baked separately as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 6 cups
Number Of Ingredients 11
Steps:
- Line a baking sheet with several thicknesses of paper towels. Heat the olive oil in a medium skillet over medium heat. Add the pancetta, and cook until golden and crisp, about 6 minutes. Using a slotted spoon, transfer the pancetta to paper towels, and allow to drain.
- Add the chopped onion and celery to pan, and cook until slightly softened, about 4 minutes. Add the thyme, salt, pepper, and Madeira; cook about 30 seconds. Remove from heat.
- In a large bowl, toss the pancetta, onion mixture, rice, grapes, and almonds. Use to stuff turkey or hens just before baking. If not using immediately, store in the refrigerator, covered with plastic wrap, until ready for use.
More about "wild rice with grapes food"
WILD RICE WITH ROASTED GRAPES AND WALNUTS | OH MY VEGGIES
From ohmyveggies.com
Estimated Reading Time 3 mins
- Toss the grapes and shallot with 2 teaspoons of olive oil. Transfer to a baking sheet that's been sprayed with oil or lined with parchment paper and roast for about 20 minutes, or until the grapes are softened, but not burst.
- Transfer the grapes and shallot to a large bowl. Add rice, walnuts, remaining oil, vinegar, and sage; gently toss, careful not to smash the grapes. Season with salt and pepper to taste.
THE BEST WILD RICE SALAD WITH GRAPE RECIPE - COOK.ME RECIPES
From cook.me
Estimated Reading Time 2 mins
WILD RICE SALAD WITH BEETS, GRAPES AND PECANS - FOOD & WINE
From foodandwine.com
REFRESHING RICE GRAPE SALAD | RICE SALAD RECIPE | RICE …
From allyskitchen.com
WILD RICE CHICKEN SALAD WITH GRAPES AND ALMONDS
From thehungrybluebird.com
WILD RICE SALAD WITH GRAPES - CHATELAINE
From chatelaine.com
Estimated Reading Time 40 secs
WILD RICE AND BREAD STUFFING WITH ROASTED GRAPES [VEGAN]
From onegreenplanet.org
USA WILD RICE SALAD WITH PICKLED GRAPES, WALNUTS AND BRIE
From recipesfromapantry.com
25 BEST WILD RICE RECIPES TO PUT ON REPEAT - INSANELY GOOD
From insanelygoodrecipes.com
HOLIDAY WILD RICE SALAD - THE PIONEER WOMAN
From thepioneerwoman.com
WILD RICE - FOOD & WINE
From foodandwine.com
WILD RICE WITH GRAPES | GRAPES FROM CALIFORNIA
From grapesfromcalifornia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love