Apple Rice Salad Recipes

Steps:

• In a large bowl, whisk together the olive oil, vinegar, lemon juice, mustard and ginger. Season with a pinch of salt and a twist of black pepper.
• To shave the Brussels sprouts, use a food processor fitted with the slicing blade, a mandoline or a very sharp knife and a steady hand. Add the shaved Brussels sprouts to the bowl with the vinaigrette.
• To the shaved Brussels sprouts, add the apple, brown rice and parsley and toss together. Taste and add salt and pepper if needed.

Steps:

• Cook wild rice according to package directions. Transfer to a large bowl; cool completely., Meanwhile, in a small bowl, toss apples with 2 tablespoons orange juice. In another bowl, whisk the remaining orange juice, oil, vinegar, honey, salt and pepper. , Add apples and celery to rice. Drizzle with dressing; toss to combine. Refrigerate, covered, until chilled. Sprinkle with almonds; serve with toppings if desired.

Steps:

• In a small bowl, combine the wild rice, apple, celery, currants and sunflower kernels. In another bowl, whisk the remaining ingredients. Drizzle over rice mixture; toss to coat. Serve immediately.

Steps:

• In a mixing bowl, combine cooked rice with all other ingredients. Toss mixture lightly. Serve at room temperature or chilled.

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.

Steps:

• In a large bowl, combine the rice, apples, walnuts, celery, cranberries and juice. In a small bowl, combine the remaining ingredients. Add to rice mixture and toss to coat. Refrigerate for at least 1 hour before serving.

Steps:

• Prepare rice mixture according to package directions.
• Preheat oven to 350 degrees f.
• Add 1/2 cup cheese, apple, mushrooms and celery to rice; toss to mix.
• Spoon mixture into a 1-quart casserole dish.
• Bake 15 minutess.
• Top with remaining 1/2 cup cheese and bake till cheese melts, about 10 minutes.