WILD- AND BROWN-RICE SALAD
Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 4 g, Protein 2 g, Sodium 136 g
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
WILD AND BROWN RICE SALAD
A wonderful salad to have at potluck parties or get-togethers. You could save time by preparing the grains and wild rice concurrently by using separate cooking pans and separate bowls for cooling them.
Provided by Charishma_Ramchanda
Categories Long Grain Rice
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan on high flame, bring 2 cups of water to a boil.
- Add barley and cover it.
- Lower flame and allow to cook for 30 minutes.
- Remove from heat and keep aside, covered, for 5-6 minutes.
- Uncover the pan and transfer contents to a medium-sized bowl to cool.
- In another saucepan on high flame, bring 2 1/2 cups lightly salted water to a boil.
- Add brown rice, cover, lower flame and allow to cook for 40 minutes.
- Remove from heat and keep aside, covered, for 5 minutes.
- Uncover and transfer to a medium-sized bowl to cool.
- In another saucepan on high flame, bring 2 cus of lightly salted water to a boil.
- Add wild rice, cover and cook for 40 minutes on low heat.
- Remove from heat, cover and keep aside for 5 minutes.
- Uncover and transfer to a medium-sized bowl to cool.
- Now, grab a large serving bowl.
- In it combine the cooked barley, wild rice, brown rice, onion, celery, and walnuts if you've used them.
- Take a small bowl and in it stir together the vinegar and lemon juice.
- Gradually, whisk in oil and stir well.
- Add dill, mint, cilantro and parsley.
- Season with salt and pepper.
- Drizzle this dressing over the salad.
- Toss to coat the salad well in it.
- Serve chilled or at room temperature.
- Enjoy!
Nutrition Facts : Calories 275.5, Fat 15.3, SaturatedFat 2.2, Sodium 8.6, Carbohydrate 31, Fiber 3.9, Sugar 1, Protein 4.7
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
WILD AND BROWN RICE SALAD
Rice salads make nice gluten-free alternatives to pasta salads; like the latter, they can be served at room temperature or chilled. This fresh-flavored side uses three types of rice-wild, brown, and brown basmati-but any combination of rices would work well.
Yield serves 4
Number Of Ingredients 14
Steps:
- Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt. Return to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes. Remove from heat; let stand, covered, 10 minutes.
- Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan. Bring to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes. Remove from heat; let stand, covered, 10 minutes.
- In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, 10 minutes.
- In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper.
- Fluff all the rice with a fork, then transfer to a serving bowl. Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro. Add dressing, and toss well to combine. The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly. Serve at room temperature.
- (Per Serving)
- Calories: 177
- Saturated Fat: .5g
- Unsaturated Fat: 2.5g
- Cholesterol: 0mg
- Carbohydrates: 34g
- Protein: 4g
- Sodium: 151mg
- Fiber: 2g
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- Italian-Style Rice Salad. Say hello to fresh flavor with this Italian-style rice salad! It’s loaded with veggies, so it’s seriously nutritious. Plus, it’s super customizable to numerous diets.
- Cowboy Rice Salad. Yeehaw, this salad is tasty! It’s full of American Southwest flavors that will rock your tastebuds. It’s also quite nutritious, so you really can’t go wrong.
- Vegetable and Brown Rice Salad with Honey Lemon Dressing. Holy healthy, Batman! This salad is chock-full of whole grains, vitamin-rich veggies, and fresh herbs.
- Wild Rice Salad. It’s getting wild over here! This salad is as exciting as a trek through the untouched wilderness. Every bite is sweet, it’s savory, it’s tangy, and it’s fresh.
- Mediterranean Rice Salad. The Mediterranean boasts a myriad of diverse flavors. You’ll find cuisines from Western Europe, the Middle East, Africa, and the Greek Isles.
- Mediterranean Bean and Rice Salad. While the previous salad elicits more Middle Eastern flavors, this one tastes more like Italy. It has white rice, tomatoes, cannellini beans, carrots, onions, and pumpkin seeds.
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- Tuna Rice Salad. This salad is kind of like a pseudo-ceviche with rice. Because although the tuna is cooked, it has all the other delicious tenets of ceviche.
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