Colorful Wild Rice Salad Recipes

WILD RICE SALAD RECIPE

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. *

COLD WILD RICE SALAD

Steps:

• Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
• While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
• Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
• Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
• Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
• Add dressing the the rice salad and toss well. Chill for 4 hours before serving.

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.

COLORFUL WILD RICE SALAD

Steps:

• Cook rice according to directions except do not add butter, oil or seasonings.
• Drain well and refrigerate until completely cooled.
• Add carrots and onions, mixing well.
• Mix oil and vinegar and then add salt.
• Pour dressing over rice, mixing thoroughly.
• Add fruit and nuts.
• Add honey and mix well.
• Note: If dried fruit is plumped in warm water, drain before adding to rice.

MINNESOTA WILD RICE SALAD

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.

SPRING WILD RICE SALAD

Steps:

• Wild Rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes, stirring occasionally.
• Yellow Spilt Peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain.
• Dressing:.
• Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
• Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just until the asparagus is bright and tender. Drain and run under cold water to stop the cooking.
• In a large bowl combine the wild rice, yellow split peas, asparagus, and the dressing. Mix in parsley and feta cheese. Give it a good toss. Add more salt if needed.

NUTTY WILD RICE SALAD

Steps:

• In a medium saucepan, cover rice with cold water to a depth of one inch above rice. Bring to a boil. Drain water from rice and add bouillon. Simmer covered, until liquid is absorbed, about 1 hour. You may have to uncover and raise heat a little to boil off excess liquid.
• Combine all dressing ingredients and mix well.
• While rice is warm, pour on dressing and mix well; let cool.
• In medium bowl, combine rice with peas, celery and green onions. Mix well and refrigerate. When ready to serve, mix in some of the almonds and put remainder on top.