WARM WILD RICE SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
- In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
- In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
- Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.
WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE SALAD WITH FETA RECIPE
A recipe for Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta : A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
- About 30 minutes in, heat the oil in a pan.
- Add the onion and saute until tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
- Meanwhile, toss the asparagus in the oil along with some salt and pepper.
- Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F/200C oven until tender, about 10-15 minutes.
- Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
- Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.
WARM WILD RICE SALAD WITH DRIED FRUIT AND NUTS
This is a recipe I found on "Miso Vegan". Scrumptious! I skip soaking the rice over night. I usually just soak it for an hour or two if I have the time. The lemon zest, balsamic and garlic in this salad is such a nice undertone to the sweet dried fruit! Especially the currants!
Provided by Nikoma
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak wild rice in a bowl of water overnight.
- Rinse and place rice in a medium-sized pot with water or broth.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed.
- Remove from heat and set aside.
- In a large bowl, combine remaining ingredients.
- Add rice and toss to coat.
- Serve immediately or let cool and refrigerate for up to 3 days.
- From recipe creator - If making ahead, reheat rice salad on the stove top or bake at 350 degrees F. in a covered casserole dish for 20 minutes. (untried by me as of yet).
- *Cook's note: For best results, soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier, chewy texture.
Nutrition Facts : Calories 424.6, Fat 17.8, SaturatedFat 1.9, Sodium 26.3, Carbohydrate 64.9, Fiber 7.9, Sugar 18.1, Protein 9
WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE SALAD WITH FETA
A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
- About 30 minutes in, heat the oil in a pan.
- Add the onion and saute until tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
- Meanwhile, toss the asparagus in the oil along with some salt and pepper.
- Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F oven until tender, about 10-15 minutes.
- Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
- Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.
WARM WILD-RICE SALAD IN BAKED ACORN SQUASH
Provided by Molly O'Neill
Categories dinner, salads and dressings
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Using a knife, cut a very thin disk from the bottom of each squash half so that they sit level. Using a pastry brush, coat the squash inside and out with vegetable oil. Place on a baking sheet, sprinkle the tops with salt and pepper and bake until tender when pierced with a fork, 45 to 55 minutes.
- Meanwhile, place the wild rice in a small saucepan and add 3 cups water and 1/2 teaspoon of salt. Bring to a boil, lower to a simmer and cook, covered, until the grains just begin to pop open, 30 to 40 minutes. Drain and set aside. In another saucepan, bring 1 cup water and 1/2teaspoon of salt to a boil. Add long-grain rice, stir once, cover and simmer until tender, 15 to 20 minutes. Set aside.
- In a medium skillet set over medium heat, melt the butter. Add olive oil, onion and raisins and cook, stirring, until onion is soft, about 3 minutes. Add all the rice and cook, stirring, until heated through. Stir in the chopped chervil and tarragon, season with salt and pepper and remove from heat. Spoon mixture into the baked squash shells, mounding it slightly. Garnish with chervil sprigs and serve.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 10 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 711 milligrams, Sugar 7 grams, TransFat 0 grams
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