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
GREEN BEAN AND WILD RICE SALAD
Green Bean and Wild Rice Salad is not your typical side dish. Combining veggies, berries, cheese and rice with a tangy vinaigrette, Green Bean and Wild Rice Salad is so good it could be served all by itself and still make quite the impression.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. dressing in large skillet on medium heat. Add mushrooms and onions; cook 6 min. or until mushrooms are tender and liquid is cooked off, stirring frequently.
- Add 2 Tbsp. of the remaining dressing to skillet along with the beans and garlic; cook and stir 6 min. Add rice, mix lightly. Cook 3 to 4 min. or until heated through, stirring frequently. Remove from heat.
- Stir in remaining dressing. Add cranberries and nuts; mix lightly. Top with cheese.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
WILD RICE AND BEAN SALAD
Nutty, chewy wild rice goes perfectly with creamy Northern beans, here blended together with celery and herbs and a simple vinaigrette.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 10
Number Of Ingredients 13
Steps:
- In large bowl, combine all salad ingredients; stir gently to combine.
- In small bowl, combine all dressing ingredients; mix well.
- Pour dressing over salad; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 185, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 440 mg, Sugar 3 g
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.
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5/5 (8)Total Time 20 minsCategory Salad, Side DishCalories 214 per serving
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- In a small bowl, large measuring cup, or mason jar with a tight-fitting lid, combine the olive oil, honey, lime zest, lime juice, and salt. Pour over the salad, then toss gently to combine. If time allows, refrigerate for 1 hour to allow the flavors to blend. Serve chilled or at room temperature.
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