CHERRY WILD RICE SALAD
While touring Door County, I sampled this salad. As soon as I got home, I wrote the lady who'd made it requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember Wisconsin's premier cherry-growing area. -Yvonne Gorges, New London, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended. , Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews.
Nutrition Facts : Calories 355 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 4g fiber), Protein 7g protein.
WILD RICE SALAD WITH DRIED CHERRIES
This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Stir together rice, 6 cups water, and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until rice is tender and beginning to burst, about 45 minutes. Drain.
- Stir sugar, lemon juice, and vinegar in a small bowl; set aside. Heat oil in a medium saucepan over medium-high heat. Add shallots, garlic, ginger, and remaining 1/2 teaspoon salt. Cook, stirring constantly, until shallots are translucent, about 3 minutes. Stir in cherries and 1/2 cup water. Cook until cherries are plump, about 10 minutes. Remove from heat, and stir in sugar mixture.
- Stir together cherry mixture and rice in a large dish. Cover; let stand at least 1 hour (or refrigerate overnight). Just before serving, stir in parsley.
CHICKEN-WILD RICE SALAD WITH DRIED CHERRIES
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Cook rice mix as directed on package, omitting butter. On large cookie sheet, spread rice evenly in thin layer. Let stand 10 minutes, stirring occasionally, until cool.
- Meanwhile, in large bowl, mix chicken, apple, bell pepper, celery, apricots and cherries. In small bowl, mix soy sauce, water, sugar and vinegar until sugar is dissolved.
- Add rice and soy sauce mixture to apple mixture; toss gently until coated. Add peanuts; toss gently.
Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 50 mg, Fiber 4 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 18 g, TransFat 0 g
WILD RICE SALAD WITH SUN-DRIED CHERRIES
Provided by Florence Fabricant
Categories side dish
Time 3h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the cherries or cranberries in a bowl, pour the wine over them and set aside to soak 2 to 3 hours.
- Put the rice and stock in a saucepan, bring to a boil, cover and reduce heat to a simmer. Cook about 45 minutes, until the rice is tender and has absorbed most of the liquid.
- Drain the rice well and put it in a bowl. Drain the cherries and add them to the rice, along with the scallions and walnuts.
- Beat the vinegar and mustard together, beat in the oil, pour the dressing over the rice and toss. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 486 milligrams, Sugar 6 grams, TransFat 0 grams
STIR FRIED WILD RICE WITH APPLES AND SUN DRIED CHERRIES
Steps:
- Heat saute pan. Add olive oil and saute minced onions and curry powder until translucent. Add chopped apple, mushrooms and sun-dried cherries and cook until mushrooms are cooked through.
- Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste.
WILD RICE WITH CHERRIES
Provided by Claire Robinson
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.
RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES
Categories Salad Fruit Rice Side Vegetarian Quick & Easy Orange Dried Fruit Cherry Lentil Healthy Vegan Simmer Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
- While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
- Stir together shallot, vinegar, and lemon juice and let stand. Finely grate zest from orange and cut away remaining peel and pith. Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper. Serve warm or at room temperature.
WILD RICE WITH DRIED FRUIT AND NUTS
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
- Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g
WILD RICE SALAD
Easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. Very versatile. If in season, try substituting black cherries for the grapes.
Provided by GINNYKAE
Categories Salad Grains Rice Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Cook rice according to package directions. Remove from heat and set aside to cool.
- In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
- Before serving, sprinkle slivered almonds over the top of the salad.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 14.3 g, Cholesterol 22.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 138.1 mg, Sugar 4.1 g
WILD RICE SALAD WITH DRIED CHERRIES
Make and share this Wild Rice Salad With Dried Cherries recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice mix by following the package directions; allow to cool.
- In a mixing bowl, combine the next 3 ingredients.
- In a smaller bowl, mix together the soy sauce, water, sugar, and vinegar; stir until the sugar dissolves.
- Add rice and soy sauce mixture to the apple mixture.
- Toss gently to coat.
- Add peanuts; toss gently.
Nutrition Facts : Calories 197.3, Fat 14.2, SaturatedFat 2, Sodium 508.3, Carbohydrate 13.6, Fiber 3.3, Sugar 6.9, Protein 7.3
WILD RICE SALAD
Since I spend part of my summers in northern Minnesota near the wild rice fields. I have tried many recipes featuring this delicious, nutty-flavored grain in the past 46 years. This salad is often requested by family and friends! -Florence Jacoby, Granite Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
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- Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.
- Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine. Serve at room temperature or cold.
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- To cook the wild rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.
- To toast the almonds, warm one teaspoon olive oil in a small skillet over medium-low heat. Add the almonds and a pinch of salt and cook until they’re turning lightly golden and fragrant, about 4 to 5 minutes, stirring frequently. Set aside to cool.
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