Vegetable And Wild Rice Salad Recipes

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.

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:

• Whisk first 4 ingredients in medium bowl. Season with salt and pepper.
• Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 1 hour; drain well. Place in large bowl. Add half of vinaigrette to warm rice; toss to coat.
• Position racks in bottom third and top third of oven and preheat to 425°F. Spray 2 large baking sheets with nonstick spray. Toss carrots with 1 1/2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared baking sheet. Toss mushrooms with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to second prepared baking sheet. Roast carrots and mushrooms until brown and tender, stirring twice, about 30 minutes. Transfer to large bowl and cool.
• Spray same sheets with nonstick spray. Toss peppers with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared sheet. Place onion wedges, rounded side down, on second sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt. Roast peppers and onions until brown and tender, about 30 minutes. Cool.
• Cut all vegetables into 3/4-inch pieces. Transfer to bowl with rice. Add remaining vinaigrette and toss to coat. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Steps:

• Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour.
• Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water until crisp-tender, about 6 minutes. Drain and rinse under cold water. Drain well.
• Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with tomato and cheese. Combine olive oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve.

Steps:

• Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion., In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat.

Steps:

• Cook rice according to package directions, omitting salt or substituting seasoned salt if desired. Drain well; cool to room temperature. Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill., Just before serving, add cashews if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad.

Steps:

• In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed., Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture.