Marthas Rice Salad Recipes

Steps:

• Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
• In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
• Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.

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.

Steps:

• Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
• Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

Steps:

• Cook rice according to package instructions.
• Add raisins and oil to rice (while still hot); fluff with a fork. Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.
• With a fork, mix in lemon juice, radicchio, and scallions; season with salt and pepper. Serve.

Steps:

• Place cooked rice in medium bowl and keep warm.
• Mix together red onion and vinegar in a small bowl.
• Let sit 5 minutes; strain onion in a sieve, discarding vinegar.
• Place lemon juice, oil, garlic, salt and pepper to taste in another small bowl, and whisk to combine.
• Drizzle lemon mixture over warm rice.
• Add reserved onion, dill, and lemon zest; toss to combine.
• Serve.

Steps:

• Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
• Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
• Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.

Steps:

• In a medium saucepan, combine the wild rice, 1/2 teaspoon salt, and 3 cups cold water. Bring to a boil, covered, over medium-high heat. Reduce heat to low, and simmer, uncovered, until the rice is cooked, about 45 minutes. Strain rice through a sieve, and discard water. Transfer rice to a large bowl, and set aside.
• Meanwhile, in another medium saucepan, combine white rice, 1/2 teaspoon salt, and 1 1/2 cups cold water. Bring to a boil, covered, over medium-high heat. Reduce heat to low; simmer until rice is cooked and water is absorbed, about 15 minutes. Leave covered until wild rice is ready. Combine with wild rice, and stir in celery, scallions, and herbs.
• In a medium skillet, heat the oil over medium heat. Add almonds and remaining 2 teaspoons salt; cook, stirring, until toasted, about 2 minutes. Pour into rice mixture. Stir in vinegar, lemon juice, and pepper. Serve at room temperature.

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

Steps:

• Combine all of the salad ingredients in a large bowl.
• Combine the fish sauce and water in a small saucepan. Add the sugar, lemon grass, garlic and chili flakes, and bring to a boil. Lower the heat, and simmer for five minutes, stirring occasionally. Make sure the liquid does not boil down. Transfer to a bowl or measuring cup, and whisk in the canola oil and lime juice. Toss with the salad.
• Line a platter with lettuce leaves, top with the salad and serve.