WILD RICE SALAD
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD
Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in your Thanksgiving file. Make sure to cook the wild rice until it begins to splay or you won't get the full nutty flavor of the grains
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
- Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
- Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 12 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Sugar 5 grams, TransFat 0 grams
RICE, ASPARAGUS AND CUCUMBER SALAD
This is a tasty rice salad with lots of fresh green veggies.
Provided by Barrett
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 214 calories, Carbohydrate 34.7 g, Fat 6.4 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 136.4 mg, Sugar 4.7 g
PARMESAN ASPARAGUS RICE
A simple buttery asparagus rice dish topped with Parmesan cheese.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
- Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
- Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 36.9 g, Cholesterol 25.1 mg, Fat 10.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 276.5 mg, Sugar 1.5 g
ADDICTING WILD RICE & ASPARAGUS SALAD
Make and share this Addicting Wild Rice & Asparagus Salad recipe from Food.com.
Provided by Chef amfox
Categories Rice
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 11
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!
WILD RICE ASPARAGUS SALAD (WEIGHT WATCHERS)
Got this from one of my friend's Weight Watchers cooking book. Haven't tried it yet. This counts 2 points per serving
Provided by Marsha D.
Categories Long Grain Rice
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 165.1, Fat 3, SaturatedFat 0.5, Cholesterol 0.1, Sodium 149.1, Carbohydrate 30.4, Fiber 3.7, Sugar 4, Protein 6
WARM WILD RICE SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
- In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
- In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
- Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.
WILD RICE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
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.
ROASTED ASPARAGUS SALAD WITH FETA CHEESE
I was trying to come up with a flavorful salad that did not need dressing.
Provided by pbutler
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
- Bake in the preheated oven until asparagus are tender, about 20 minutes.
- Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g
NUTTY WILD RICE SALAD
Wild rice is sensational in this chilled salad. The toasted almonds complement the nuttiness of the rice, while red wine vinegar and soy sauce make a tangy dressing. I'll often serve the salad in lettuce cups, and sometimes I'll add diced ham and asparagus to turn it into a main-dish salad.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring broth to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until tender. Drain; fluff with a fork. Stir in the peas, celery, onions and almonds. , In a small jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving.
Nutrition Facts :
ASPARAGUS AND WILD RICE CASSEROLE
I learned the fun of cooking as a child. I love to create as I cook- this recipe is a combination of several different asparagus dishes. It's also tasty with pieces of cooked duck added to the wild rice.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 247 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 294mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
VEGETABLE AND WILD RICE SALAD
Provided by Anastasia St. Amand
Categories Salad Rice Vegetable Side Blue Cheese Summer Bon Appétit California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour.
- Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water until crisp-tender, about 6 minutes. Drain and rinse under cold water. Drain well.
- Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with tomato and cheese. Combine olive oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve.
RICE SALAD WITH ROCK SHRIMP AND ASPARAGUS
This ricesalad includes Asian touches like hot sesame oil and jasmine rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
- Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
- Heat sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.
COLD WILD RICE SALAD
A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.
Provided by Karen Quinn
Categories Rice Salad
Time 4h45m
Yield 16
Number Of Ingredients 18
Steps:
- Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
- While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
- Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
- Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
- Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
- Add dressing the the rice salad and toss well. Chill for 4 hours before serving.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g
VEGAN WILD RICE SALAD
I always bring this salad to parties. It's a beautiful salad and very quick to make.
Provided by weelittlevegan
Categories Rice Salad
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart.
- Drain and place in the refrigerator to cool for about 15 minutes.
- Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary.
- Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify.
- Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.
Nutrition Facts : Calories 290.9 calories, Carbohydrate 60.6 g, Fat 4.5 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 0.6 g, Sodium 143.2 mg, Sugar 15.7 g
WILD RICE SALAD
I recently had this rice salad at a baby shower and everyone wanted the recipe. It's beyond delicious! So many tasty treats in this one. The lady that made it told me she got the recipe from a local chef here in Saratoga Springs.
Provided by ihvhope
Categories Summer
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Combine rice, water and salt together in a large pot and bring to a boil, reduce heat and simmer for 50 to 60 minutes.
- Drain rice and chill.
- Combine the chilled rice with the vegetables, fruit, and nuts.
- Whisk vinegar, oil, garlic, salt, pepper, oregano, mustard and honey.
- Starting with 1/3 cup of the dressing add to the rice mixture and blend.
- Taste and adjust with more or less to suit your personal tastes.
Nutrition Facts : Calories 312.9, Fat 22.8, SaturatedFat 3.1, Sodium 602.6, Carbohydrate 25.2, Fiber 2.8, Sugar 7.1, Protein 4.5
RICE SALAD WITH ASPARAGUS AND PEAS
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h25m
Number Of Ingredients 11
Steps:
- Finely mince garlic and anchovies together with 1 teaspoon salt on a cutting board until a paste forms. Transfer to a bowl; whisk in vinegar and oil.
- Cook rice in a pot of salted boiling water until tender, about 13 minutes. Add asparagus and peas; cook until crisp-tender, about 2 minutes. Drain and transfer to bowl with vinaigrette.
- Add onion and radicchio, toss to combine, and season with salt. Let stand 30 minutes. Add basil, toss to combine, and let stand 30 minutes more before serving.
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