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 SALAD
The vibrant colours, flavours and textures in this salad are sensational! A great holiday salad or for special occasions. Serves 3 as meal or 5 - 6 as side. Recipe VIDEO below.
Provided by Nagi
Categories Sides
Time 1h
Number Of Ingredients 13
Steps:
- Boil 1 litre/quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it's simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).
- Drain then leave to steam dry and cool.
- Salad
- Shake Dressing in a jar, set aside for 15 minutes+.
- Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.
- Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.
Nutrition Facts : ServingSize 153 g, Calories 361 kcal
WILD RICE MANDARIN SALAD
I adapted this off of recipe #430432 to make something similar to a rice salad I had on a flight home from Mexico this spring. It turned out great posting it here for safe keeping.
Provided by kowkin
Categories Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Cook rice according to package directions (omit butter and salt) and chill
- 2. Mix together all dressing ingredients except oil.
- 3. Add oil to dressing mixture refrigerate until ready to use.
- 4. Add remaining salad ingredients to chilled rice and toss to mix
- 5. Add dressing to salad and refrigerate until ready to serve
- I made this the day ahead and it tasted great the second day.
Nutrition Facts : Calories 201.3, Fat 10.7, SaturatedFat 1.4, Sodium 12.2, Carbohydrate 23.6, Fiber 3, Sugar 5.8, Protein 5
WILD RICE, FARRO, AND TANGERINE SALAD
Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.
Provided by Joseph Lenn
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Bring 2 thyme sprigs, 2 cups broth, and 1 cup water to a boil in a medium saucepan. Add a pinch of salt, then rice; reduce heat to medium-low and cover. Cook until liquid is absorbed and rice is tender, 40-45 minutes. Remove thyme and let cool. Drain, if needed.
- Meanwhile, cook farro in another medium saucepan, using remaining 2 thyme sprigs, 2 cups broth, and 1 1/2 cups water and cooking 35-40 minutes.
- Using a sharp knife, cut all peel and white pith from tangerines; discard. Working over a large bowl, cut between membranes to release segments, placing segments in a small bowl. Squeeze juice from membranes into large bowl (you should have about 1/2 cup juice); discard membranes.
- Whisk oil into tangerine juice in large bowl; season with salt and pepper. Add tangerine segments, wild rice, farro, and scallions and toss gently to coat; season with more tangerine juice, if desired.
MANDARIN PEANUT RICE SALAD
I learned how to make this salad while visiting England with a friend. When I made it for a family reunion, everyone asked for the recipe.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the rice, onions, oranges, peanuts, mayonnaise, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.
Nutrition Facts :
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