Wild Rice And Cranberry Salad Recipes

Steps:

• Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
• Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
• Cool rice completely.
• Set aside.
• Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
• Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
• Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
• Transfer to plate and refrigerate until chilled.
• Steam carrots until crisp-tender, about 4 minutes.
• Rinse carrot with cold water to cool.
• Whisk olive oil, lemon juice and garlic to blend in small bowl.
• Season dressing with salt and pepper.
• Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
• Pour dressing over.
• Add cranberries and toss thoroughly.
• (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
• Divide salad among plates and serve.

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired.

Steps:

• Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.

Steps:

• To prepare dressing: combine first 4 ingredients in a small saucepan.
• Bring to a boil; cook 2 minutes.
• Remove from heat.
• Stir in vinegar, oil, salt, and pepper.
• Chill.
• To prepare salad: combine wild rice and remaining ingredients in a large bowl.
• Drizzle rice mixture with dressing, tossing to coat.

Steps:

• Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
• Combine rice, cranberries, celery and walnuts in a bowl.
• Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.