Addicting Wild Rice Asparagus Salad Recipes

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:

• 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.

FRESH BALSAMIC ASPARAGUS SALAD

Steps:

• Trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces.
• Thinly slice the mushrooms.
• Simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes).
• While the asparagus is simmering, whisk the lemon juice, vinegar, Dijon mustard, and garlic together.
• Gradually add the olive oil and then the black pepper.
• Once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.
• Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
• Season to taste with salt, garnish with freshly grated Parmesan or Mizithra cheese, and serve.

RICE, ASPARAGUS AND CUCUMBER SALAD

Steps:

• In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
• Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
• Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
• Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

WILD RICE ASPARAGUS SALAD (WEIGHT WATCHERS)

Steps:

• In a medium saucepan, combine 2 3/4 cups water and add bouillon cubes, bring to a boil.
• Add both kinds of rice. Reduce heat and simmer uncovered for 45-50 minutes. Remove from heat.
• In a large bowl combine rest of ingredients except the lettuce leaves.
• Add rice to bowl with ingredients and toss to combine.
• Place lettuce leaves on a larger platter and top with rice mixture.
• Refrigerate, covered until chill, about 3 hours.

WILD RICE SALAD WITH CELERY AND WALNUTS

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.

ASIAN MARINATED ASPARAGUS SALAD

Steps:

• Cook the asparagus in salted boiling water until tender but crisp.
• Drain, and rinse with cold running water, set aside.
• In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt, and pepper.
• Seal the asparagus in the bag and marinate overnight in the refrigerator.
• Sprinkle the marinated asparagus with almonds and scallions before serving.

ASPARAGUS AND WILD RICE CASSEROLE

Steps:

• In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth. , In a greased 11x7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes.

ASPARAGUS SALAD

Steps:

• If using beans, top, tail and cut diagonally into even lengths.
• Snap the tough ends off the asparagus and discard.
• Cut into long diagonal slices.
• Blanch asparagus/beans in boiling water for 1 to 2 minutes until tender but still crisp.
• Drain, place in a bowl and cover immediately with stock.
• Leave to cool in the stock.
• Toast sesame seeds in a dry pan over a moderate heat, stirring until all are evenly golden brown.
• Cool on a plate then crush in a blender or mortar and pestle.
• Mix in remaining ingredients.
• Drain vegetables well and, just before serving, pour over dressing.

ADDICTING WILD RICE & ASPARAGUS SALAD

Steps:

• 1. Cook rice according to directions. About 2 minutes BEFORE rice is finished, add craisins and simmer until rice is cooked.
• 2. In a frying pan, add 1 can of broth, garlic, and onion. Simmer for about 2-3 minutes and then add the asparagus until cooked to your liking. Add mushrooms and cook for about 5 more minutes, more or less.
• 3. Drain any remaining broth and mix the onion mix with the rice and craisins.
• 4. Add vinegar & olive oil, mix well. Then add garlic salt and mix.
• 4. If using nuts, place then under a the broiler for a minute or two (watch them carefully so not to burn!) and then add them to the salad.
• 5. This dish can be served hot and is also quite tasty cold for a quick leftover dish!