Walnut Rice Salad Recipes

MEDITERRANEAN BROWN RICE SALAD

Mediterranean Brown Rice Salad image

Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.

Provided by Nagi

Number Of Ingredients 16

Ingredients

3 cups cooked brown rice (, cooled but not cold)
2 tomatoes (, diced)
2 cucumbers (, diced (or 1 long English/continental cucumber))
1/2 red onion (, chopped (sub 2 stems green onion))
40g/ 4 cups tightly packed baby rocket/arugula (, roughly chopped (or baby spinach))
1/3 cup coriander/cilantro leaves (, roughly chopped (Note 2))
1/3 cup fresh dill leaves (, roughly chopped (Note 2))
3 tbsp lemon juice
5 tbsp extra virgin olive oil
1 garlic cloves (, minced using garlic press)
1/2 tsp Dijon mustard ((Note 3))
3/4 tsp salt (, kosher/cooking salt (1/2 tsp table salt))
1/2 tsp black pepper
1/2 cup black olive slices
200g/7oz halloumi (, sliced then pan fried in a little olive oil until golden and crispy)
Other topping options: feta, parmesan, nuts (Note 4)

Steps:

Place Dressing ingredients in a jar and shake well to combine.
Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
Transfer to serving bowl. If using Halloumi, pile on top.
Serve!

Nutrition Facts : Calories 179 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

WILD RICE SALAD WITH CELERY AND WALNUTS

Wild Rice Salad With Celery and Walnuts image

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

Ingredients

1 quart water, chicken stock or vegetable stock
1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
1/2 cup chopped fresh parsley
1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
2 tablespoons freshly squeezed lemon juice
2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
1 small garlic clove, minced
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
2 tablespoons buttermilk or plain low-fat yogurt

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

BLUEBERRY WALNUT WILD RICE SALAD

Blueberry Walnut Wild Rice Salad image

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

Ingredients

3/4 cup walnuts, coarsely chopped
2 cups fresh blueberries
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh tarragon, chopped
1 1/2 cups wild rice, cooked and cooled
6 ounces chicken breasts, cooked and cubed
1 cup orange juice, freshly squeezed
2 tablespoons white wine vinegar
1 tablespoon flat leaf parsley, chopped
2 teaspoons fresh thyme leaves
1 tablespoon walnut oil (optional)
1 head butter lettuce
1 orange, peeled and segmented

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

BROWN RICE AND WALNUTS

Brown Rice and Walnuts image

Make and share this Brown Rice and Walnuts recipe from Food.com.

Provided by Audrey M

Categories Brown Rice

Time 37m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup uncooked brown rice
2 tablespoons walnut pieces
1/2 cup finely chopped red bell pepper
1/4 cup frozen green pea, thawed
1/4 teaspoon salt

Steps:

Cook the rice using the package directions, omitting the salt and margarine.
Meanwhile, heat a small skillet over medium-high heat.
Dry-roast the walnuts for 4 minutes, or until beginning to lightly brown, stirring constantly.
Transfer the walnuts to a sheet of aluminum foil or a plate to prevent overcooking.
When the rice is tender, stir in the walnuts and the remaining ingredients.

Nutrition Facts : Calories 120.8, Fat 3.1, SaturatedFat 0.4, Sodium 157.5, Carbohydrate 20.7, Fiber 1.8, Sugar 1.6, Protein 3

WALNUT RICE

Walnut Rice image

"I always get compliments whenever I serve it, and there are never any leftovers. The short prep and cooking time is just an added bonus." -Vera Whisner of Elkton, Maryland

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2/3 cup chopped walnuts
1/3 cup chopped onion
1 tablespoon sesame seeds
1/4 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons butter
1-1/2 cups hot water
2 tablespoons soy sauce
1-1/2 cups frozen broccoli florets
1 cup uncooked instant rice

Steps:

In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.

Nutrition Facts : Calories 320 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.

WILD RICE, CRANBERRY AND WALNUT SALAD

Wild Rice, Cranberry and Walnut Salad image

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

Ingredients

1 cup basmati rice pilaf (we used Tilda brand, see tip)
1 cup dried cranberries
2 sticks celery, thinly sliced
1 cup walnuts, roughly chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar

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.

SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD

Skillet Wild Rice, Walnut and Broccoli Salad image

Broccoli flowers catch the nutty, lemony dressing in this winter salad.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings

Time 1h

Yield Serves 6

Number Of Ingredients 14

Ingredients

3 1/2 cups water, vegetable stock or chicken stock
Salt to taste
1 cup wild rice
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or champagne vinegar
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or puréed
1/4 cup walnut oil
1/4 cup extra virgin olive oil
1/2 pound broccoli crowns, broken into small florets
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh herbs such as chives, dill, tarragon, marjoram
1/4 cup shelled walnuts
Freshly ground pepper to taste

Steps:

In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet.
Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside.
Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 2 grams, TransFat 0 grams

PEAR & WALNUT RICE SALAD

Pear & Walnut Rice Salad image

This comes together very quickly as I make the rice the night before when making dinner and then just set out to bring back to room temp. Best served at room temp.

Provided by Debbwl

Categories Brown Rice

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 cups cooked brown rice
1 large pear, cored and diced (firm works best)
3 green onions, sliced
1/2 cup walnuts, toasted and coarsely chopped
1/3 cup blue cheese, crumbled
1/3 cup raspberry vinaigrette dressing
1/2 teaspoon salt
1/4 teaspoon pepper
dried craisins or cherries, for garnish

Steps:

Combine all ingredients in medium bowl; toss to coat. Garnish with dried craisins or dried cherries and serve immediately.

APPLE RICE SALAD

Apple Rice Salad image

With the classic combination of apples, celery and walnuts, this creamy side tastes like a jazzed up version of Waldorf salad. It complements most meat entrees or can be served on a bed of lettuce as a vegetarian dish.-Linda Bankauskas, Ann Arbor, Michigan

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 cups cooked wild rice
2 cups chopped apples
1 cup chopped walnuts
2 celery ribs, chopped
1/2 cup dried cranberries
1/4 cup unsweetened apple juice
3/4 cup plain yogurt
3/4 cup mayonnaise
4 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

In a large bowl, combine the rice, apples, walnuts, celery, cranberries and juice. In a small bowl, combine the remaining ingredients. Add to rice mixture and toss to coat. Refrigerate for at least 1 hour before serving.

Nutrition Facts :

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