SIMPLE WILD RICE SALAD FROM THE SILVER PALATE
Nutty, crunchy, sweet, a little salty with an orange/olive oil dressing.
Provided by Adapted from The Silver Palate
Categories Soups, Stews, and Salads
Time 1h25m
Number Of Ingredients 11
Steps:
- Pour wild rice into a medium non-stick sauce pan, along with the water and the flavor packet. Bring to a rapid boil, then adjust the heat to a gentle simmer and cook, uncovered for 20-25 minutes. Rice will still be moist, but with no standing liquid.
- While the rice is cooking, add the pecan halves, raisins, grated orange zest and mint to a medium bowl and stir.
- In a small bowl, mix the onion, olive oil, orange juice, salt and pepper together, whisking briskly to combine.
- Mix the rice into the bowl with the pecan/raisin mixture and stir. Pour in the orange juice/olive oil dressing and toss gently until completely combined.
- Set the bowl on the counter and let the salad stand for at least 2 hours to let the flavors develop. Serve at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 349 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 serving, Sodium 477 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
ORANGE PECAN WILD RICE (INA GARTEN B2B SIDE DISH)
This is a recipe from Ina Garten's Back to Basics 2008 cookbook. It is a warm side dish that combines rice, fruit flavors butter and ground black pepper for a flavorful accompaniment to meat or stand alone. Note: don't let it get crunchy, the rice should be tender. if you need help with toasting pecans look at How to Toast Pecans Recipe#2688 It is a combination of a cold salad she made in her store Barefoot Contessa and a warm party dish of her own recipe collection to make the best of both. Unique and fun! Enjoy! ChefDLH
Provided by ChefDLH
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer ( she pulls the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat, and allow the rice to steam for about 5 minutes.
- Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt and the pepper and toss. Taste for seasonings and serve hot.
Nutrition Facts : Calories 285.7, Fat 16.7, SaturatedFat 3.7, Cholesterol 11.7, Sodium 76, Carbohydrate 30.3, Fiber 3.8, Sugar 6.9, Protein 7.2
ORANGE SCENTED WILD RICE SALAD WITH TOASTED PECANS AND GOLDEN RA
This dish is great for a refreshing summertime meal. All the flavors and textures complement each other quite harmoniously. This is one of the brother's favorite dishes that he requests almost every time I ask! You could even mix it up and throw in a handful of dried cranberries.
Provided by Sinarei
Categories Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the rice in a fine strainer. Combine rice and cooking liquid in a large pan, bring to a boil, reduce heat and simmer for about 30-45 minutes. Be careful not to overcook the rice, you want it to be a little chewy because it will soak up the dressing later. After rice is done cooking, use a fine strainer to rinse rice under cold water. Place rinsed and well-strained rice in a large bowl.
- Toast Pecans in a 375°F oven for 10-12 minutes (reduce time if nuts are chopped), stirring occasionally, until lightly browned. Remove from oven, and cool to room temperature.
- To make dressing, in a small bowl mix together orange zest, orange juice, lemon zest, lemon juice, grated garlic and white distilled vinegar (you can also add a little olive oil if desired).
- In the large bowl with rice, combine golden raisins, chopped parsley, chopped cilantro, and dressing mixture. Add salt and pepper to taste. For best flavor, refrigerate for about 2 hours before serving.
- Mix in toasted pecans immediately before serving so they remain nice and crunchy. Enjoy your healthy and delicious meal!
Nutrition Facts : Calories 362.4, Fat 11.4, SaturatedFat 1.2, Cholesterol 1.2, Sodium 413.4, Carbohydrate 59.4, Fiber 6.7, Sugar 13.9, Protein 9.9
WILD RICE STUFFING WITH ORANGE & PECAN
This is a fabulous side dish to serve at a BBQ, especially with chicken or seafood. You can also use this to stuff squash - precook the squash fill the cavity with this stuffing bake 25 minutes Some wild rice are partially cooked before packaging so check the instructions on the box you may need less liquid when cooking the rice The recipe was originally from the cookbook 1,000 Low Fat Recipes. The recipe lends itself well to make ahead and reheat - Cover if reheating. If you wish this to be vegetarian use vegetable stock in place of the chicken stock.
Provided by Bergy
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook your rice in the chicken broth until all the liquid is absorbed or follow the instructions on the wild rice container Preheat your oven yo 375 degrees F.
- Saute the garlic, shallots& leek in the oil until golden.
- Add celery& saute another 2 minutes.
- Combine the rice with the vegetable mixture, orange zest, pecans, salt& pepper Cut your orange wedges in half and add to the rice mixture, mix lightly.
- Place the stuffing in a lightly greased 2 1/2 quart casserole dish bake uncovered for 30 minutes.
Nutrition Facts : Calories 260.1, Fat 12.3, SaturatedFat 1.3, Sodium 335.8, Carbohydrate 32.2, Fiber 4.7, Sugar 6.7, Protein 8.2
FRUITED WILD RICE SALAD
I created this salad recipe to feature wild rice, a delicious state crop, plus other harvest ingredients like apples and pecans. I make bushels of it each August when the small nearby village of Dorset (population 22) hosts several thousand visitors at the Taste of Dorset festival. -Larren Wood, Nevis, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Combine dressing ingredients; set aside. Cook rice according to package directions; drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly.
Nutrition Facts : Calories 280 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 3g fiber), Protein 4g protein.
WILD RICE WITH PECANS, RAISINS AND ORANGE ESSENCE
Steps:
- Cook long grain rice according to package directions, use slightly less water than recommended. Bring 2-3 cups of water to a boil in a sauce pan until kernels split open and rice is tender but not mushy. It may not absorb all the water. Drain and let cool. In a bowl mix the rices together and the remaining ingredients. Adjust seasonings with salt and pepper. Let mixture stand for at least 2 hours to let flavors blend. Serve at room temperature
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