WILD- AND BROWN-RICE SALAD
Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
- Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.
Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 4 g, Protein 2 g, Sodium 136 g
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
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.
BLACK AND WILD RICE SALAD WITH ROASTED SQUASH
Provided by Dawn Perry
Categories Salad Nut Vegetarian Lunch Tree Nut Pistachio Squash Butternut Squash Healthy Wild Rice Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35-40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
- Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20-25 minutes; let cool.
- Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.
- DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.
MIXED BEAN & WILD RICE SALAD
Reach into your storecupboard for pulses and sweetcorn to form the base for this simple side with hot, sweet dressing
Provided by Good Food team
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
- Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.
Nutrition Facts : Calories 367 calories, Fat 2 grams fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
WILD RICE SALAD WITH CELERY AND WALNUTS
I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 552 milligrams, Sugar 2 grams
WILD AND BROWN RICE SALAD
Rice salads make nice gluten-free alternatives to pasta salads; like the latter, they can be served at room temperature or chilled. This fresh-flavored side uses three types of rice-wild, brown, and brown basmati-but any combination of rices would work well.
Yield serves 4
Number Of Ingredients 14
Steps:
- Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt. Return to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes. Remove from heat; let stand, covered, 10 minutes.
- Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan. Bring to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes. Remove from heat; let stand, covered, 10 minutes.
- In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, 10 minutes.
- In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper.
- Fluff all the rice with a fork, then transfer to a serving bowl. Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro. Add dressing, and toss well to combine. The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly. Serve at room temperature.
- (Per Serving)
- Calories: 177
- Saturated Fat: .5g
- Unsaturated Fat: 2.5g
- Cholesterol: 0mg
- Carbohydrates: 34g
- Protein: 4g
- Sodium: 151mg
- Fiber: 2g
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.
BROWN AND WILD RICE SALAD WITH GRAPES AND KALE
Fresh, summery recipe I make when my kale is growing, which is generally around 6 to 8 months of the year.
Provided by Missy
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 2h10m
Yield 8
Number Of Ingredients 15
Steps:
- Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
- Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
- Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 31.6 g, Fat 9.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 398 mg, Sugar 14.7 g
BROWN AND WILD RICE SALAD
Make and share this Brown and Wild Rice Salad recipe from Food.com.
Provided by Debbwl
Categories Brown Rice
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 272, Fat 10.9, SaturatedFat 1.4, Sodium 151.2, Carbohydrate 39.8, Fiber 3.2, Sugar 5.8, Protein 5.5
AMAZING BROWN RICE SALAD
A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish.
Provided by Suzanne Gwinn
Categories Salad Grains Rice Salad Recipes
Time 3h15m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
- Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.
Nutrition Facts : Calories 302 calories, Carbohydrate 49.7 g, Fat 10.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 364.6 mg, Sugar 9.9 g
BROWN AND WILD RICE SALAD - MACROBIOTIC
I'm learning how to cook macrobiotic food and this was the first recipe that I tried. It turned out so yummy! It's from "Cook Your Way to the Life You Want" by Christine Pirello.
Provided by Jodid
Categories Brown Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Make the salad: Place basmati rice, wild rice and water in a pressure cooker. Cover loosely and bring to a boil. Add salt, seal cover, and bring to high pressure. Reduce heat to low, place pot on a flame deflector, and cook for 25 minutes. Turn off heat and leave pot undsiturbed for another 25 minutes so rice can finish cooking in the steam (I just skipped all of this and used my rice steamer).
- Transfer rice to a serving bowl. Stir in dried fruit, nuts and vegetables until well combined. Set aside.
- Make the dressing: Combine soy sauce and oil in a saucepan. Warm over low heat for 1-2 minutes.
- Transfer to a bowl with remaining ingredients. Whisk until well combined.
- Fold dressing into rice salad and allow to stand for 10-15 minutes before serving to allow flavors to develop.
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