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.
SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD
Yield 6 servings
Number Of Ingredients 14
Steps:
- 1. In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet. 2. Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside. 3. Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.
WILD RICE AND CHANTERELLE SALAD WITH DRIED FRUIT, GOAT CHEESE, AND WALNUTS
Steps:
- To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
- In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
- To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
- In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
- To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.
BROCCOLI SALAD WITH SHREDDED KALE, DRIED CHERRIES AND WALNUTS
My take on the classic broccoli salad uses the entire veggie, from florets to stem. Both get tossed with curly kale, toasted walnuts, dried cherries and a light, creamy dressing. It's perfect for barbecues and picnics throughout spring and summer.
Provided by Megan Mitchell
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the walnuts in a medium nonstick skillet over medium-low heat and cook, tossing frequently, until golden brown and fragrant, 8 to 10 minutes. Transfer to a plate, let cool, then roughly chop and set aside.
- Separate the broccoli florets from the stem. Thinly slice the florets and transfer to a large bowl. Use a spiralizer to slice half of the stem into small half-moon chips and slice the remaining half of the stem into round chips. Transfer to the same large bowl and set aside.
- Strip the kale leaves from the ribs. Discard the ribs or save for another use. Roughly chop the leaves into small pieces and add to the bowl with the broccoli along with the walnuts, dried cherries, chives and dill.
- Whisk together the mayonnaise, sour cream, vinegar, honey, poppy seeds, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl until smooth. Pour over the veggies and toss to coat. Serve immediately or refrigerate until chilled and the flavors meld, 30 minutes.
WILD RICE SALAD
This wild rice dish is even better when dressed a day ahead; cover and refrigerate. Then bring to room temperature and garnish with almonds before serving.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
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.
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
WALNUT RICE
"I always get compliments whenever I serve it, and there are never any leftovers. The short prep and cooking time is just an added bonus." -Vera Whisner of Elkton, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.
Nutrition Facts : Calories 320 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.
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