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
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
WILD RICE SALAD WITH CRANBERRIES AND PECANS RECIPE
Steps:
- Add rice, salt and 3 1/2 cups water to a pot and bring to a boil. Turn heat down to low, cover and simmer until rice is done, about 50 minutes. Transfer rice to strainer to drain any excess water, then set aside to cool.
- Combine rice with cranberries, pecans, scallions, olive oil, vinegar, orange zest, orange juice, and honey. Season to taste with salt and pepper, then serve.
Nutrition Facts : Calories 311 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 319 mg, Sugar 18 g, Fat 21 g, ServingSize serves 4, UnsaturatedFat 0 g
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.
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 :
RICE SALAD WITH FRUIT AND NUTS
My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. After I took the first bite, I asked her if she would give me a copy of the recipe. I feel that the salad is best eaten fresh.
Provided by misscrys79
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Half fill a large saucepan with water and bring to a boil.
- Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
- Drain in strainer and place in a bowl.
- Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
- Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
- Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
- Taste and add more lemon juice if necessary. Serve.
Nutrition Facts : Calories 669.8, Fat 38.5, SaturatedFat 3.5, Sodium 18.2, Carbohydrate 72.5, Fiber 8, Sugar 15.1, Protein 16.1
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