WILD RICE SALAD RECIPE
Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a perfect fall salad that can be made ahead and served cold.
Provided by Aysegul Sanford
Categories Side Dish
Time 15m
Number Of Ingredients 12
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. *
Nutrition Facts : Calories 284 kcal, Sugar 14 g, Sodium 199 mg, Fat 15 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 5 g, Protein 6 g, ServingSize 1 serving
WILD RICE WITH MUSHROOMS AND BACON
Here's a tasty sounding recipe I found in a local newspaper. I haven't tried this one yet, but it's made with some of my favorite foods, so I imagine it'll be quite tasty. Per all reviewers I've changed the amount of chicken broth from the original 4 cups to 3 cups.
Provided by ReeLani
Categories Pork
Time 1h10m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Fry bacon til crisp and drain most of the drippings.
- Crumble bacon and set aside.
- Sauté mushrooms and wild rice in remaining bacon drippings about 3 minutes.
- Add chicken broth and bring to a boil.
- Cover pan and reduce heat to a simmer.
- Cook 45-60 minutes or'til rice is puffed and tender.
- Fluff rice with a fork, tast, and add salt to taste.
- Cook uncovered to evaporate any excess moisture if necessary.
- Toss with crumbled bacon before serving.
- Makes about 6 cups.
WARM SALAD OF SCALLOPS & BACON
A hot grill is the key to success here - crisp bacon and a succulent scallop. A classic that everyone should try
Provided by Mary Cadogan
Categories Dinner, Starter
Time 48m
Number Of Ingredients 9
Steps:
- Wash and dry the scallops and put them in a bowl. Mix 2 tbsp of the olive oil and 2 tbsp of the lemon juice in a bowl with a little salt and pepper, then pour over the scallops. Leave for 15 mins, until the scallops have turned white.
- Cut each strip of bacon in half across and wrap around a scallop. Secure with cocktail sticks.
- Whisk together the remaining 2 tbsp lemon juice with the mustard, honey, salt and pepper. Whisk in the remaining 6 tbsp olive oil until the dressing is thick, then stir in the capers and parsley. Divide the curly endive between 8 serving plates.
- Preheat a grill to hot. Lay the scallops in one layer over a lined grill pan. Grill the scallops for 3-4 mins each side, until the bacon is crisp and golden. Put three scallops on each plate and spoon over the dressing.
Nutrition Facts : Calories 231 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.79 milligram of sodium
BACON WILD RICE BAKE
This casserole is very special to me. I found the recipe when visiting a friend in Canada, and now my daughter send me wild rice from Wisconsin. I like to serve this with Cornish game hens.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12-14 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook wild rice according to package directions. Meanwhile, in a skillet, saute green peppers and onion in butter until tender. Add mushrooms and salt; heat through. Stir into wild rice; add bacon., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 131 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 253mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.
SCALLOPS AND WILD RICE
I have had this recipe for years. It's really easy, but tastes like something special. Add a green salad or fruit salad for a complete meal. Cook time does not include rice preparation.
Provided by Julie F
Categories Long Grain Rice
Time 13m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice according to package. Set aside. Combine buter, lemon juice and celery salt in a large skillet. Bring to a boil. Add scallops. Cook over high heat, stirring constantly, until scallops are done - about 6 - 8 minutes. Serve over cooked rice.
WILD RICE WITH BACON
Make and share this Wild Rice With Bacon recipe from Food.com.
Provided by Derf2440
Categories Rice
Time 1h10m
Yield 8-9 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 10 inch frypan (non-stick) over medium heat.
- Cook wild rice, mushrooms and onions in butter about 3 minutes, stirring occasionally, until onions are tender.
- Stir in water, salt and pepper.
- Heat to boiling, stirring occasionally, reduce heat.
- Cover and simmer 40 to 50 minutes or until rice is tender, drain if necessary.
- Stir in bacon pieces.
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SEARED SCALLOPS WITH CITRUS TRIO + WILD RICE » BIG FLAVORS …
From bigflavorstinykitchen.com
Estimated Reading Time 3 mins
- Prepare wild rice: Place water and salt in a medium saucepan and bring to a boil. Stir in rice and garlic. Reduce heat and simmer, covered, until the rice is tender (about 40-45 minutes). Remove lid, stir in spinach and cook for an additional 5 minutes. Drain off any excess liquid.
- Assemble citrus trio: Cut orange, grapefruit and Honeybell into supremes over a medium bowl, catching any of the juice that drips out. Squeeze any excess juice from the membranes into the bowl as well. Strip the leaves from the thyme and add them to the bowl, along with the honey, oil, salt and pepper. Toss gently to combine.
- Sear the scallops: Pat scallops dry with a paper towel. Season with salt and pepper on both sides. Heat oil and butter in a medium non-stick skillet over medium-high heat. Once hot, place scallops in the skillet, making sure they aren’t touching each other, and sear for about 90 seconds. Flip scallops and cook for another 90 seconds, using a spoon to baste with the melted butter/oil mixture as they finish cooking. You’re looking for them to have a golden brown crust on both sides, but still be tender and translucent on the inside. Remove from the skillet onto a paper towel-lined plate.
- To assemble: Place a few scoops of rice on 2 plates. Top each pile of rice with 3 scallops and a some of the citrus salad, spooning over extra juice as desired. Top with toasted hazelnuts and serve. Enjoy!
THE EASIEST AND MOST DELICIOUS WILD RICE SALAD RECIPE.
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