Wild Rice And Bean Salad Recipes

Steps:

• In large bowl, combine all salad ingredients; stir gently to combine.
• In small bowl, combine all dressing ingredients; mix well.
• Pour dressing over salad; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.

Steps:

• Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
• Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

Steps:

• Pulse cranberries, orange zest and juice, 1/2 cup mint, sugar, and 2 teaspoons salt in a food processor just until finely chopped. Transfer to a small bowl. (Relish can be refrigerated, covered, up to 1 day.)
• Cook lima beans in a pot of generously salted boiling water until tender, 3 to 4 minutes. Transfer with a slotted spoon to an ice-water bath; let cool completely, then drain. Meanwhile, return pot of water to a boil and stir in rice. Reduce heat to medium and simmer until tender, 35 to 40 minutes; drain. Spread rice on a lightly oiled rimmed baking sheet; let cool completely.
• Heat 2 tablespoons oil in a medium skillet over medium. Add shallot and cook, stirring occasionally, until soft, 2 to 3 minutes. Add lima beans; season with salt and pepper. Cook, gently stirring occasionally, until warmed through, 2 to 3 minutes.
• Transfer lima-bean mixture to a large bowl. Stir in rice, 1/3 cup relish, vinegar, parsley, and remaining 2 tablespoons each mint and oil. Generously season with salt and pepper; serve.

Steps:

• Heat oven to 350°F.
• Toast almonds for about 10-15 minutes or until golden.
• Remove and cool.
• In the meantime, cook rice mix in chicken broth, orange juice, and water until done.
• Let cool.
• Rinse kidney beans.
• In small bowl, mix together mayonnaise, salt, And both peppers, set aside.
• In large bowl, combine cooked rice, kidney beans, eggs, onion, jalapeños, mayonnaise mixture, and almonds.
• Mix well and chill for 2 hours.

Steps:

• Heat 2 Tbsp. dressing in large skillet on medium heat. Add mushrooms and onions; cook 6 min. or until mushrooms are tender and liquid is cooked off, stirring frequently.
• Add 2 Tbsp. of the remaining dressing to skillet along with the beans and garlic; cook and stir 6 min. Add rice, mix lightly. Cook 3 to 4 min. or until heated through, stirring frequently. Remove from heat.
• Stir in remaining dressing. Add cranberries and nuts; mix lightly. Top with cheese.

Steps:

• Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
• Soak raisins in 1 cup of hot water for 10 minutes, then drain.
• To toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
• Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
• To prepare Curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard, and Worcestershire sauce in a small bowl & stir thoroughly.
• Serve with a dollop of Curry dressing on a bed of lettuce leaves.