Wild Rice Feta Salad Recipes

WILD RICE SALAD

Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

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

WILD RICE SALAD image

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

Ingredients

150g (5oz / 1 cup) wild rice (, uncooked (Note 1))
120g (4oz) baby rocket / arugula (, roughly chopped (~2 giant handfuls))
1 pomegranate (, seeds only (see video, Note 2))
100g (3.5oz) feta (, preferably soft Danish, crumbled (Note 3))
3/4 cup dried cranberries ((or similar))
3/4 cup roughly chopped toasted pecans
1 cup green onions (, sliced (or chopped red onion))
2 tbsp white wine vinegar ((or cider vinegar, or other clear-ish vinegar))
6 tbsp extra virgin olive oil
1/2 garlic clove (, minced)
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper

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 AND FETA SALAD

Wild Rice and Feta Salad image

This salad tastes great both warm and chilled. The dried cranberries work really well with the tangy cheese.

Provided by English_Rose

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

9 ounces long grain and wild rice blend
14 ounces garbanzo beans, drained
4 ounces dried cranberries
1 red onion, sliced
1 garlic clove, crushed
3 tablespoons olive oil
2 tablespoons lemon juice
7 ounces feta cheese
2 tablespoons flat leaf parsley, roughly chopped

Steps:

Rinse the rice and boil according to the pack instructions, adding the garbanzo beans for the final 4 minutes.
Drain and allow to cool a little, then mix through the cranberries and onion.
Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing.
Toss with the rice mixture, then pile onto a large serving plate.
Crumble over the feta and scatter with the parsley.
Serve warm or cold.

Nutrition Facts : Calories 374.8, Fat 22.5, SaturatedFat 9.4, Cholesterol 46.8, Sodium 886.4, Carbohydrate 31.9, Fiber 6.2, Sugar 4.7, Protein 12.9

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