HARVEST WILD RICE SALAD
Make and share this Harvest Wild Rice Salad recipe from Food.com.
Provided by Veghead
Categories Brown Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a medium saucepan. Reduce heat and simmer, covered, for 45 minutes or until rice is tender and splitting open. Drain excess water and let cool.
- Place cooled rice in a large bowl with celery, apple, walnuts, raisins, onion and basil.
- Pour dijon vinaigrette dressing over salad and toss well. Season to taste with pepper.
- Cover and refrigerate for 1 hour, stirring once or twice.
Nutrition Facts : Calories 323.9, Fat 18.8, SaturatedFat 2.3, Sodium 222.4, Carbohydrate 36.7, Fiber 3.9, Sugar 12.8, Protein 6
HARVEST WILD RICE
Categories Bean Mushroom Rice Side Sauté Thanksgiving Cranberry Leek Chill Hazelnut Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.
- Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.
- Stir hazelnuts and cranberries into rice mixture and serve warm.
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- Refrigerate until ready to use and refrigerate any leftovers. For more detail and variation ideas on dressing, see post.
- In a medium pot, pour chicken broth and bring to simmer over medium-high heat. Stir in wild rice and sea salt. Reduce heat to low/simmer and cover for about 45-60 minutes, until rice is split open and curly.
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