Wild Rice Asparagus Salad Weight Watchers Recipes

WILD RICE SALAD

Steps:

• Peel and trim the asparagus stalks. Cut about an inch of the tips from the spears and then thinly slice the remaining stalk. Bring a small pot of salted water to a boil. Drop the asparagus into the water and cook until just crisp-tender, about 1 minute. Drain and refresh under cold running water. Set aside.
• In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy dressing.
• In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with some of the dressing. To serve place the lettuce on a serving platter or individual plates and spoon the salad into the center of the leaves. Pass any remaining dressing at the table.

WILD RICE SALAD

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.

ASPARAGUS AND WILD RICE CASSEROLE

Steps:

• In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth. , In a greased 11x7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes.

STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS

Steps:

• In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
• Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
• Stir in the rices, mix well, and heat through.

ASPARAGUS WITH BALSAMIC BUTTER (WEIGHT WATCHERS 0 POINTS)

Steps:

• Snap off tough ends of asparagus.
• Bring 1 inch of water to a boil in a large skillet and add asparagus.
• Cook 4 to 5 minutes or until crisp-tender.
• Drain and place on a serving platter.
• While asparagus cooks, heat a large nonstick skillet over medium heat and coat with cooking spray.
• Add shallots and saute 1 to 2 minutes until soft.
• Remove from heat and stir in butter and balsamic vinegar.
• Pour balsamic butter over asparagus, sprinkle with salt and pepper and toss well.

WILD RICE SALAD WITH CELERY AND WALNUTS

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.

ADDICTING WILD RICE & ASPARAGUS SALAD

Steps:

• 1. Cook rice according to directions. About 2 minutes BEFORE rice is finished, add craisins and simmer until rice is cooked.
• 2. In a frying pan, add 1 can of broth, garlic, and onion. Simmer for about 2-3 minutes and then add the asparagus until cooked to your liking. Add mushrooms and cook for about 5 more minutes, more or less.
• 3. Drain any remaining broth and mix the onion mix with the rice and craisins.
• 4. Add vinegar & olive oil, mix well. Then add garlic salt and mix.
• 4. If using nuts, place then under a the broiler for a minute or two (watch them carefully so not to burn!) and then add them to the salad.
• 5. This dish can be served hot and is also quite tasty cold for a quick leftover dish!

RICE, ASPARAGUS AND CUCUMBER SALAD

Steps:

• In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
• Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
• Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
• Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

WILD RICE ASPARAGUS SALAD (WEIGHT WATCHERS)

Steps:

• In a medium saucepan, combine 2 3/4 cups water and add bouillon cubes, bring to a boil.
• Add both kinds of rice. Reduce heat and simmer uncovered for 45-50 minutes. Remove from heat.
• In a large bowl combine rest of ingredients except the lettuce leaves.
• Add rice to bowl with ingredients and toss to combine.
• Place lettuce leaves on a larger platter and top with rice mixture.
• Refrigerate, covered until chill, about 3 hours.