Brown And Wild Rice Salad Macrobiotic Recipes
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
BROWN AND WILD RICE SALAD - MACROBIOTIC
I'm learning how to cook macrobiotic food and this was the first recipe that I tried. It turned out so yummy! It's from "Cook Your Way to the Life You Want" by Christine Pirello.
Provided by Jodid
Categories Brown Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Make the salad: Place basmati rice, wild rice and water in a pressure cooker. Cover loosely and bring to a boil. Add salt, seal cover, and bring to high pressure. Reduce heat to low, place pot on a flame deflector, and cook for 25 minutes. Turn off heat and leave pot undsiturbed for another 25 minutes so rice can finish cooking in the steam (I just skipped all of this and used my rice steamer).
- Transfer rice to a serving bowl. Stir in dried fruit, nuts and vegetables until well combined. Set aside.
- Make the dressing: Combine soy sauce and oil in a saucepan. Warm over low heat for 1-2 minutes.
- Transfer to a bowl with remaining ingredients. Whisk until well combined.
- Fold dressing into rice salad and allow to stand for 10-15 minutes before serving to allow flavors to develop.
WILD AND BROWN RICE SALAD
A wonderful salad to have at potluck parties or get-togethers. You could save time by preparing the grains and wild rice concurrently by using separate cooking pans and separate bowls for cooling them.
Provided by Charishma_Ramchanda
Categories Long Grain Rice
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan on high flame, bring 2 cups of water to a boil.
- Add barley and cover it.
- Lower flame and allow to cook for 30 minutes.
- Remove from heat and keep aside, covered, for 5-6 minutes.
- Uncover the pan and transfer contents to a medium-sized bowl to cool.
- In another saucepan on high flame, bring 2 1/2 cups lightly salted water to a boil.
- Add brown rice, cover, lower flame and allow to cook for 40 minutes.
- Remove from heat and keep aside, covered, for 5 minutes.
- Uncover and transfer to a medium-sized bowl to cool.
- In another saucepan on high flame, bring 2 cus of lightly salted water to a boil.
- Add wild rice, cover and cook for 40 minutes on low heat.
- Remove from heat, cover and keep aside for 5 minutes.
- Uncover and transfer to a medium-sized bowl to cool.
- Now, grab a large serving bowl.
- In it combine the cooked barley, wild rice, brown rice, onion, celery, and walnuts if you've used them.
- Take a small bowl and in it stir together the vinegar and lemon juice.
- Gradually, whisk in oil and stir well.
- Add dill, mint, cilantro and parsley.
- Season with salt and pepper.
- Drizzle this dressing over the salad.
- Toss to coat the salad well in it.
- Serve chilled or at room temperature.
- Enjoy!
Nutrition Facts : Calories 275.5, Fat 15.3, SaturatedFat 2.2, Sodium 8.6, Carbohydrate 31, Fiber 3.9, Sugar 1, Protein 4.7
WILD AND BROWN RICE SALAD
Rice salads make nice gluten-free alternatives to pasta salads; like the latter, they can be served at room temperature or chilled. This fresh-flavored side uses three types of rice-wild, brown, and brown basmati-but any combination of rices would work well.
Yield serves 4
Number Of Ingredients 14
Steps:
- Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt. Return to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes. Remove from heat; let stand, covered, 10 minutes.
- Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan. Bring to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes. Remove from heat; let stand, covered, 10 minutes.
- In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, 10 minutes.
- In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper.
- Fluff all the rice with a fork, then transfer to a serving bowl. Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro. Add dressing, and toss well to combine. The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly. Serve at room temperature.
- (Per Serving)
- Calories: 177
- Saturated Fat: .5g
- Unsaturated Fat: 2.5g
- Cholesterol: 0mg
- Carbohydrates: 34g
- Protein: 4g
- Sodium: 151mg
- Fiber: 2g
MIXED BEAN & WILD RICE SALAD
Reach into your storecupboard for pulses and sweetcorn to form the base for this simple side with hot, sweet dressing
Provided by Good Food team
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
- Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.
Nutrition Facts : Calories 367 calories, Fat 2 grams fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
WILD- AND BROWN-RICE SALAD
Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
- Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.
Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 4 g, Protein 2 g, Sodium 136 g
More about "brown and wild rice salad macrobiotic recipes"
WILD RICE SALAD WITH WALNUTS, LEMONS AND PARSLEY {GF, VEGAN}
Heat 1 tablespoon oil over medium heat in a pan and add garlic. Cook until fragrant 1-2 minutes. Add walnuts, mix, and add wild rice and cook for a few minutes. Add parsley and nutritional yeast. Add lemon juice and zest. Mix.
From avocadopesto.com
From avocadopesto.com
MACROBIOTIC BROWN RICE ARAME [VEGAN, GLUTEN-FREE]
First, cook the brown rice as per instructions on packet. Add the oil and onions to a medium sized pan and sauté until golden brown. Soak the arame in …
From onegreenplanet.org
From onegreenplanet.org
10 BEST COLD VEGETARIAN RICE SALAD RECIPES - YUMMLY
sesame oil, snow peas, rice vinegar, cooked brown rice, corn kernels and 9 more Black Bean and Rice Salad The Leaf.com Roma tomatoes, rice, green onions, black beans, pico de gallo and 1 more
From yummly.com
From yummly.com
20-MINUTE VEGAN BROWN RICE SALAD WITH GREENS - HEARTFUL TABLE
Instructions. In a frying pan on medium heat, warm up the sesame oil then add the garlic and saute for a minute or two. Add in the broccolini and both types of peas. Saute for around 5 minutes. Add in mushrooms and toss, covering with a lid for a few minutes to soften everything. Add in the kale, chickpeas, and tamari.
From heartfultable.com
From heartfultable.com
WILD RICE SALAD - MOUTHWATERING VEGAN
First place the dressing ingredients in a jar with a lid, and shake. Then pour onto the salad (you may not wish to use it all, so pour with caution and taste for salt and sweetness). Then place all the salad ingredients in a serving bowl, except for the dressing. Mix with a salad spoon or fork, and then drizzle on the dressing, and serve.
From mouthwateringvegan.com
From mouthwateringvegan.com
VEGAN BROWN RICE AND CHICKPEA SALAD - PLANTBASEDFOLK.COM
Let’s get to how to make brown rice and chickpeas salad; Step 1 - In a salad bowl, add the cooked and cooled brown rice and all chopped vegetables. Step 2 - Pour over the lime juice, olive oil and sprinkle salt & pepper. Combine salad ingredients and serve cold.
From plantbasedfolk.com
From plantbasedfolk.com
WILD RICE SALAD WITH DELICATA AND CRANBERRIES - VEGGIEKINS BLOG
Slice your delicata squash into rings, then halve the rings and remove any seeds and pulp. Place onto a lined baking sheet, toss with neutral oil and season with salt and pepper. Bake in the oven at 375F for about 15-20 minutes, until squash is fork tender and nice and golden brown. Roast your cranberries.
From veggiekinsblog.com
From veggiekinsblog.com
VEGAN WILD RICE SALAD WITH CRANBERRIES AND PECANS
Cook the wild rice according to the packet instructions (or use leftover cooked rice from the fridge). Toast the nuts in a dry frying pan for a few minutes until fragrant and lightly browned. Whisk the dressing ingredients together. Mix all the ingredients together and serve! Cook and drain the wild rice.
From cookingwithcamilla.com
From cookingwithcamilla.com
WILD RICE SALAD WITH MUSHROOMS AND HERBS - MINIMALIST BAKER
Instructions. In a medium saucepan, combine the rice, water, and a generous pinch of salt. Bring to a simmer, then reduce heat to low, cover, and cook for 30-45 minutes or until tender and water is absorbed. Remove from heat, stir, cover again, and set aside. While the rice is cooking, prepare the onions and mushrooms.
From minimalistbaker.com
From minimalistbaker.com
WILD RICE SALAD RECIPE - COOKING MADE HEALTHY
Instructions. Whisk together the orange juice, zest, olive oil, vinegar, honey, dijon mustard, salt, and pepper in a small bowl. In a large bowl layer in the arugula, wild rice, pecans, cranberries, and apples then pour the dressing over the bowl and mix gently before serving.
From cookingmadehealthy.com
From cookingmadehealthy.com
BROWN & WILD RICE SALAD
Jul 7, 2013 - Clients often complain that preparing any meal that requires more work beyond removing a wrapper and throwing a pre-made meal in the oven or microwave is go
From pinterest.ca
From pinterest.ca
WILD RICE SALAD - VEGAN AND GLUTEN-FREE WILD RICE RECIPE - COOKING …
How to make Wild Rice Salad? This recipe has 4 steps. 1. Cook Wild rice. I have cooked wild rice in my Instant Pot. Cooking Wild Rice in Instant Pot is so easy and takes very less time than stove top method. For the salad, Wild Rice to water ration in Instant Pot is 1:3 and cooking time is 30 minutes under high pressure followed by Natural release.
From cookingcarnival.com
From cookingcarnival.com
THE BEST WILD RICE SALAD RECIPE (VEGAN) - FOOLPROOF LIVING
Instructions. Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl. In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper. Pour the dressing over the wild rice salad. Give it a toss.
From foolproofliving.com
From foolproofliving.com
RECIPES FOR MACROBIOTICS | MACROBIOTICS AMERICA
1. Soak wakame sea vegetable (1 1/2-inch piece per person) for 5 minutes and then cut into small pieces. 2. Add to cold water and bring to a boil. Meanwhile, cut vegetables into small pieces. 3. Add the vegetables to the boiling broth and boil all together for 2 to 4 minutes until vegetables are soft. and edible.
From macroamerica.com
From macroamerica.com
WILD RICE SALAD - HEALTHY SEASONAL RECIPES
Add shallot, oil, vinegar, mustard, honey or agave and salt and puree until smooth. Pour into a large bowl. Stir the hot rice into the dressing and let cool to room temperature, 35 to 42 minutes. Stir in parsley, pecans, cranberries, apricots and the reserved orange segments.
From healthyseasonalrecipes.com
From healthyseasonalrecipes.com
BROWN AND WILD RICE SALAD MACROBIOTIC FOOD- WIKIFOODHUB
1 cup brown basmati rice, rinsed well: 1/2 cup wild rice, rinsed well: 1 3/4 cups filtered water: 1/8 teaspoon sea salt: 1/2 cup dried currant: 1/2 unsweetened dried cranberries
From wikifoodhub.com
From wikifoodhub.com
BROWN RICE SALAD RECIPE - VEGGIES SAVE THE DAY
Combine the following ingredients in a large bowl and toss well to coat: approximately 3 cups cooked and cooled brown rice. 1 can beans or legumes (15 ounces) 2-3 cups vegetables. 3 Tablespoons lemon juice, lime juice, or vinegar. 2 Tablespoons olive oil. fresh or dried herbs. salt and pepper, to taste.
From veggiessavetheday.com
From veggiessavetheday.com
BROWN RICE SALAD RECIPE (EASY SUMMER SALAD) - ELAVEGAN
Soak rice for about 15 minutes, then drain. Soaking it longer, e.g. 1 hour is fine too, it will cook faster then. Bring a pot with 2 cups of vegetable broth (or water + salt) to a boil, then add rice, cover with a lid. Simmer for about 30-35 minutes (without stirring), then turn off the heat.
From elavegan.com
From elavegan.com
WILD RICE SALAD – VEGAN - LAURA'S IDEA
post-template-default,single,single-post,postid-19056,single-format-standard,bridge-core-3.0.1,qode-page-transition-enabled,ajax_fade,page_not_loaded,,footer ...
From laurasidea.com
From laurasidea.com
WILD RICE SALAD - KATHY'S VEGAN KITCHEN
Combine 2 cups of wild rice blend with 2 cups of water and 1 1/2 cups vegetable broth in a pot, and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer, and cook for 45 minutes. Remove from heat (keep covered) and steam for 10 minutes. Fluff with a fork and serve.
From kathysvegankitchen.com
From kathysvegankitchen.com
BROWN RICE ARAME (MACROBIOTIC RECIPE) | HEARTFUL TABLE
Cook the brown rice as per instructions on the packet. Add the oil and onions to a pan on medium heat and sauté until golden brown. Soak the arame in water for 3-5 minutes. Do not discard the water. See the above photos for reference. Add the carrots to the pan and cook for another 2-3 minutes.
From heartfultable.com
From heartfultable.com
THE EASIEST AND MOST DELICIOUS WILD RICE SALAD RECIPE.
Combine the olive oil, balsamic vinegar, minced garlic, sugar, sea salt, and pepper. Set aside. Place the wild rice blend, caramelized onions, crumbled bacon, navy beans, grape tomatoes, and basil in a large bowl and mix together. Pour the Balsamic vinaigrette over the top of the salad and stir gently. Enjoy!
From theprettybee.com
From theprettybee.com
BROWN AND WILD RICE SALAD WITH ROSEMARY VINAIGRETTE - FOOD
Instructions. Soak the sun-dried tomatoes in hot water for 10 minutes to soften and slice into slithers. Combine all the ingredients for the vinaigrette; add to the rice and mix thoroughly. In a heavy based pan over a medium to high heat, dry fry the peppers until they start to blister and blacken in places. Set aside to cool.
From healthylunchclub.co.za
From healthylunchclub.co.za
MEDITERRANEAN BROWN RICE SALAD (VEGAN, GLUTEN FREE)
Cut artichoke hearts in half lengthwise. Chop up the rest of the vegetables and parsley. Set ingredients aside. Combine all the vinaigrette ingredients, plus a shake of salt and pepper, in a small jar. Tightly screw on the lid and shake vigorously for 30 seconds – 1 minute, until dressing is creamy and cloudy looking.
From daisybeet.com
From daisybeet.com
VEGAN ASIAN BROWN RICE SALAD – MY PLANTIFUL COOKING
In a large salad bowl, place the veggies and rice in, then toss in the sauce. Toss until everything is thoroughly incorporated and well mixed. Give it a taste and add more seasonings, if needed. 2 cloves garlic, ½ cup frozen edamame. Optionally, top this vegan brown rice salad with more sesame seeds before serving.
From myplantifulcooking.com
From myplantifulcooking.com
WILD RICE (OR BROWN RICE) SALAD - EAT AT HOME COOKS
3-4 cups cooked wild or brown rice. 1 red bell pepper chopped. 1 cup frozen corn thawed. 1 carrot chopped. 1/4 cup red onion chopped. 1/2 cup olive oil. 1/4 cup red wine vinegar. 2 tsp. ground mustard. 1/2 tsp. salt.
From eatathomecooks.com
From eatathomecooks.com
MACROBIOTIC STIR FRY WITH VEGGIES AND BROWN RICE - GOURMANDELLE
Instructions. Cook brown rice. Heat oil in a large wok. Add julienned onion and cook it for 1 minute. Add broccoli, sweet corn, carrot and sliced bell peppers. Stir-fry for 10 minutes. Add a little bit of water if needed. Cover with a lid for the last 1-2 minutes to steam de veggies a bit. Add cooked brown rice and mix.
From gourmandelle.com
From gourmandelle.com
10 BEST VEGAN BROWN RICE SALAD RECIPES - YUMMLY
Brown Rice Salad Best Recipes Australia. soy sauce, garlic clove, sunflower seeds, sunflower oil, pepitas and 5 more. Brown Rice Salad with Dill Holy Cow! Vegan Recipes. cashew nuts, cumin seeds, juice, balsamic vinegar, fresh dill and 10 more.
From yummly.com
From yummly.com
WILD RICE EDAMAME BROCCOLI SALAD - RUNNING ON REAL FOOD
broccoli – chop and lightly steam on the stovetop for 4-5 minutes. bell pepper – remove seeds and dice. Step 2. Make the tahini dressing by adding everything to a bowl or jar and whisking or shaking to combine. Step 3. Assemble everything in a large bowl, top with dressing and enjoy!
From runningonrealfood.com
From runningonrealfood.com
VEGAN ASIAN RICE SALAD WITH VEGETABLES RECIPE - THE SPRUCE EATS
Gather all ingredients. In a small mixing bowl, combine the peanut oil, salt, black pepper, sugar, and sesame oil. Whisk until the sugar dissolves. Pour the mixture over the chilled brown rice in a large mixing bowl. Toss gently to coat the rice, then set the bowl aside.
From thespruceeats.com
From thespruceeats.com
WARM WILD RICE SALAD - GREEN HEALTHY COOKING
Instructions. Instant Pot: 1 cup wild rice + 1 cup water + pinch of salt. 30 mins high pressure + full pressure release. Stove: 1 cup wild rice + 3 cups water + pinch of salt. Bring to a boil, cover, reduce heat to simmer, cook for 45-60 minutes or …
From greenhealthycooking.com
From greenhealthycooking.com
BROWN AND WILD RICE SALAD - REVIEW BY SCT - ALLRECIPES.COM
Tonight was the second time that I've made this salad and it's delicious! The first time it was a little sweet so I decreased the raspberry vinegar to about 4 tbsp. and added a splash of balsamic vinegar (maybe a tablespoon) and it was perfect this time!
From allrecipes.com
From allrecipes.com
WILD RICE SALAD - HEY NUTRITION LADY
What goes into this Wild Rice Salad? Wild Rice! No duh, guys. Brown Rice. Because wild rice is expensive AF so we're bulking it out with the brown stuff. Chickpeas. For some plant-based protein! Tomatoes. I like using roma tomatoes in this recipe. Red Pepper. Tasty! Pretty! Dried Cranberries. They're festive AND delicious. Toasted Pecans ...
From heynutritionlady.com
From heynutritionlady.com
BROWN AND WILD RICE, WALNUT AND DRIED CRANBERRY SALAD | METRO
Let stand 10 minutes. In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and sherry vinegar. Slowly whisk in oil and salt. Transfer cooked rice to large bowl. Add half the orange mixture and toss gently to coat well. Cool to room temperature. Add walnuts, cranberries, red pepper, green onions ...
From metro.ca
From metro.ca
MEDITERRANEAN RICE SALAD | THE VEGAN SOCIETY
A ham and cheese sandwich generates 1.3 times more CO2e than a Mediterranean rice salad, and a Cornish pasty generates 2.1 times more CO2e. From Savvy Vegetarian. Serves 4 . Ingredients. 4 cups cooked long grain brown rice (from 1 1/3 cups of raw rice) 2 2/3 tablespoons extra virgin olive oil 3 cloves garlic or to taste, peeled and minced
From vegansociety.com
From vegansociety.com
BROWN RICE SALAD VEGAN - THERESCIPES.INFO
Vegan Lentil Salad with Brown Rice. - The Pretty Bee trend theprettybee.com. Place the brown Basmati rice in a pot with 1 ¾ cups water and 2 teaspoons olive oil. Bring to a boil, then reduce heat to low. Cover the pan with the lid tilted, and cook for 40 minutes or until rice is light and fluffy. While the rice cooks, cook the lentils. Place the rinsed lentils in a pot with enough water to ...
From therecipes.info
From therecipes.info
WILD RICE SUPER SALAD [VEGAN] - ONE GREEN PLANET
Bring a large pan of water to a boil. Add the rice and bring to a simmer. Cook for 35–40 minutes, until tender, topping up with a little more water if and when needed.
From onegreenplanet.org
From onegreenplanet.org
YOU CAN EAT THAT RAW? OR, WILD RICE SALAD - THE FULL HELPING
1/3 cup corn, raw. 1/3 cup green peas, blanched if you like (I like) 2 tbsp chopped basil. 2 tbsp Tomato Basil Vinaigrette, courtesy of Epicurious. Salt and pepper to taste. 1) Place wild rice in a bowl and submerge it with at least 1-2 cups filtered water. Soak for 2-3 days, changing the water twice daily.
From thefullhelping.com
From thefullhelping.com
KALE PEANUT BROWN RICE SALAD - RUNNING ON REAL FOOD
For the Brown Rice Salad. 1 cup uncooked brown rice (180 g, approx. 2.5 – 3 cups cooked) 3 cups packed, finely chopped de-stemmed kale (1 large bunch) 1 cup diced cucumber (1/2 a cucumber) 1 heaping cup peeled and grated carrot (2 carrots) 2 cups broccoli florets (1 large crown broccoli), lightly steamed; 1 cup finely chopped cilantro; 1 ...
From runningonrealfood.com
From runningonrealfood.com
You'll also love