Wild Rice And Pecan Salad With Grilled Venison Sausage Recipes

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WILD RICE SALAD

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11



Wild Rice Salad image

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.

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

WILD RICE AND PECAN SALAD WITH GRILLED VENISON SAUSAGE

Provided by Florence Fabricant

Categories     dinner, main course

Time 55m

Yield 4 servings

Number Of Ingredients 10



Wild Rice and Pecan Salad With Grilled Venison Sausage image

Steps:

  • Wash rice well. Bring 3 cups water to boil in heavy 2- to-3-quart saucepan. Add rice and 1/2 teaspoon salt. When water returns to a boil, cover and simmer 40 minutes or until rice is tender.
  • If using grill, preheat it.
  • While rice is cooking, toast pecan pieces in peanut oil over medium-low heat, stirring constantly, until lightly browned, about 5 minutes. Transfer, with any oil remaining in pan, to a large bowl.
  • Grill or pan-fry the sausage over medium heat, turning often, until brown and cooked through, 12 to 15 minutes. Remove from heat and let stand for 5 minutes.
  • Add the cooked rice, scallions, parsley, vinegar and walnut oil to the pecans. Mix well to coat the rice with the oil and vinegar evenly. Season to taste with salt and pepper.
  • To serve, mound the rice mixture on a platter or in a shallow bowl. Slice sausage on an angle, arrange on rice and serve at once.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 35 grams, Carbohydrate 33 grams, Fat 42 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 537 milligrams, Sugar 2 grams

1 cup raw wild rice
Salt
1/2 cup pecan pieces
1 tablespoon peanut oil
1 pound venison, duck or wild boar sausage
2 scallions, sliced thin
1 cup chopped fresh Italian flat-leaf parsley
1/4 cup sherry wine vinegar or red-wine vinegar
1/2 cup walnut oil
Freshly ground pepper to taste

COUNTRY WILD RICE WITH SAUSAGE

Provided by Kardea Brown

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 12



Country Wild Rice with Sausage image

Steps:

  • Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
  • Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
  • When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.

3 tablespoons canola oil
2 cups long-grain and wild rice mix, rinsed
3 cups low-sodium chicken stock
Kosher salt
1 tablespoon unsalted butter
1 large sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
8 ounces pork breakfast sausage, removed from casing
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
2 tablespoons minced fresh chives

PECAN WILD RICE SALAD

Make and share this Pecan Wild Rice Salad recipe from Food.com.

Provided by loof751

Categories     Rice

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8



Pecan Wild Rice Salad image

Steps:

  • Combine all ingredients in a serving bowl. Toss gently until well mixed.
  • Cover and let stand at room temperature about 2 hours before serving.

3 cups cooked wild rice
1 cup pecan halves
1 cup golden raisin
1/3 cup fresh orange juice
2 tablespoons olive oil
1 1/2 teaspoons salt
1 orange, zest of
ground pepper

CHICKEN, WILD RICE AND PECAN SALAD IN ROMAINE SPEARS

Perfect for a cocktail party. Guests scoop the salad into lettuce leaves for easy eating. Simplify preparation by using purchased roasted chicken. Bon Appetit, February 1994.

Provided by swissms

Categories     Chicken

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13



Chicken, Wild Rice and Pecan Salad in Romaine Spears image

Steps:

  • Bring broth to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.
  • Transfer rice to large bowl. Mix in chicken, bell pepper, arugula and green onions.
  • Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.).
  • Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.

Nutrition Facts : Calories 403.3, Fat 26.6, SaturatedFat 4.4, Cholesterol 43.1, Sodium 342.1, Carbohydrate 25.3, Fiber 6.6, Sugar 3.8, Protein 20.3

6 cups canned low sodium chicken broth
8 ounces wild rice
1 (2 1/2 lb) roasted chicken, skinned, boned, meat cut into 1/3-inch pieces
1 red bell pepper, chopped
2 bunches arugula, chopped
1/4 cup chopped green onion
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons oriental sesame oil
salt, to taste
ground black pepper, to taste
2 cups pecans, toasted, chopped
3 heads romaine lettuce

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