WILD RICE SALAD
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.
SOUTHWEST RICE SALAD
This healthy salad has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference. Most people like it this way and I serve some hot sauce on the side for the heat lovers.
Provided by Geema
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the rice, beans, corn and onions.
- Toss to mix.
- In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
- Pour the dressing over the rice mixture and mix well.
- Garnish with the cilantro and chopped tomatoes.
- This salad can be made 1-2 days in advance and served either cold or room temperature.
SOUTHWESTERN RICE SALAD
This meatless salad makes a robust side dish, filling lunch or satisfying snack. Try spooning some into low-fat tortillas for a main course. If you're counting fat grams, it's also tasty without the olives.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well. , Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 236 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 642mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
SOUTHWESTERN WILD RICE SALAD IN BREAD BOWLS
Looking for a Southwestern dinner using wild rice and pinto beans? Then check out this distinctive salad served in bread bowls - ready in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Mix wild rice, brown rice, cilantro, beans, corn and chilies in medium bowl. Mix vinegar, mustard, cumin and pepper; toss with rice mixture.
- Cut 1/2-inch-thick slice from tops of rolls. Remove bread from inside of each roll, leaving 1/2-inch shell on side and bottom. Reserve bread trimmings for another use.
- Spoon rice mixture into rolls. Sprinkle with cheese.
Nutrition Facts : Calories 485, Carbohydrate 95 g, Cholesterol 10 mg, Fiber 13 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1190 mg
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.
SOUTHWESTERN RICE SALAD
Who knew a cold rice salad could be so flavorful? It is when you toss it with a Southwestern-style mix of beans, corn and salsa.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 16 servings, about 3/4 cup each.
Number Of Ingredients 8
Steps:
- Prepare rice as directed on package. Place in large bowl; cool.
- Add beans, corn, peppers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve.
- Top with crushed chips just before serving.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
SOUTHWESTERN RICE
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.
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