LEMON RICE SALAD
This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. -Margery Richmond, Lacombe, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.
Nutrition Facts :
WILD RICE PILAF WITH NUTS AND LEMON
Steps:
- Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
- Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
LEMON WILD RICE SALAD
An excellent side dish. Tasty and nutritious. The cook time is approximate as it depends on the brand of wild rice pilaf you are using.
Provided by evelynathens
Categories Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice until tender to bite, according to package directions, then pour into a large bowl.
- Drain marinade from artichokes into bowl with rice.
- Chop artichokes and add to rice.
- Mix, then stir occasionally until rice is cool, 30 to 45 minutes.
- Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture.
- Season to taste with salt and pepper.
- Taste, add a drop or two of olive oil if you feel the salad needs it.
Nutrition Facts : Calories 43.3, Fat 0.3, SaturatedFat 0.1, Sodium 228.4, Carbohydrate 10, Fiber 3.2, Sugar 4.8, Protein 2.1
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.
LEMON WILD RICE
Categories Citrus Herb Rice Side Christmas Low Fat Vegetarian Lemon Fall Summer Vegan Christmas Eve Parsley Wild Rice Gourmet Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.
- While wild rice is simmering, finely chop onion. After wild rice has been simmering 20 minutes, in a 3-quart heavy saucepan bring white rice, onion, and remaining 1 1/2 cups water to a boil and simmer, covered, 13 minutes. Remove white rice from heat and let stand, covered, 5 minutes. Drain wild rice in sieve and in a bowl combine with white rice. Stir in parsley and zest with a fork, fluffing rice, and season with salt and pepper.
SUMMER WILD RICE SALAD
Rice and beans are reimagined as a summer salad, with smoky poblano chile, sweet corn, and a zesty lime dressing. Enjoy this alongside our Turkey Burgers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.
- Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.
- Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.
- Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.
FENNEL WILD RICE SALAD
This is a salad I invented years ago when my sister's family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn't the same without our wild rice salad! -Aimee Day, Ferndale, Washington
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Rinse wild rice thoroughly; drain. In a small saucepan, combine water and rice; bring to a boil. Reduce heat; simmer, covered, 50-55 minutes or until rice is fluffy and tender. Drain if necessary., Transfer rice to a small bowl. Drizzle with lemon juice and oil; toss to coat. Stir in remaining ingredients.
Nutrition Facts : Calories 208 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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