BLUEBERRY WALNUT WILD RICE SALAD
Make and share this Blueberry Walnut Wild Rice Salad recipe from Food.com.
Provided by SweetySJD
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
- Wash and drain blueberries, remove stems and place in a large bowl.
- Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
- Add rice, chicken and walnuts.
- In a small bowl combine dressing ingredients.
- Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.
Nutrition Facts : Calories 524.9, Fat 19.4, SaturatedFat 2.6, Cholesterol 27.2, Sodium 108.3, Carbohydrate 70.6, Fiber 8.5, Sugar 18.4, Protein 23.1
WILD RICE, CRANBERRY AND WALNUT SALAD
Wild rice is actually the seed of an aquatic grass, native to North America. High in protein and carbohydrates and low in fat, it has a distinctive nutty taste and dark brown colour, and is often added to rice mixes for visual appeal and flavour. To cook rice in the microwave, place rice in a microwave-safe bowl with 2 cups of hot water. Microwave on high (100%) for 11 to 14 minutes or until liquid has mostly evaporated. Stir rice with a fork to separate grains.
Provided by Sonya01
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
- Combine rice, cranberries, celery and walnuts in a bowl.
- Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.
WILD RICE SALAD WITH CELERY AND WALNUTS
I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 552 milligrams, Sugar 2 grams
WILD RICE SALAD
Categories Salad Rice Side Father's Day Dinner Winter Wild Rice Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 14
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.
BLUEBERRY WALNUT WILD RICE SALAD
Great Minnesota salad with fresh blueberries and wild rice! Delish!
Provided by Kimber Lewis
Categories Lettuce Salads
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. PREHEAT OVEN TO 350 DEGREES. PLACE WALNUTS ON A SHEET PAN AND BAKE FOR 5-7 MINUTES, UNTIL LIGHTLY TOASTED. SET ASIDE TO COOL. WASH AND DRAIN BLUEBERRIES, REMOVING ANY STEMS. TURN BERRIES INTO A LARGE BOWL. ADD SUGAR, SALT, PEPPER AND TARRAGON. TOSS TO COAT. LET STAND 15 MINUTES. ADD WILD RICE, MEAT AND WALNUTS. IN A SMALL BOWL COMBINE THE ORANGE JUICE, VINEGAR, PARSLEY, THYME (AND OIL IF USING). POUR OVER BLUEBERRY MIXTURE AND MIX WELL. DIVIDE BUTTER LETTUCE AND ORANGE SEGMENTS AMONG 4 PLATES. TOP EACH WITH ¼ CUP OF THE BLUEBERRY WALNUT SALAD MIXTURE. SERVE AT ROOM TEMPERATURE. NOTES: MAY BE MADE 2 HOURS AHEAD
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