Brownandwildricesalad Recipes

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.

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.

Steps:

• In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
• Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

Steps:

• Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35-40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
• Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20-25 minutes; let cool.
• Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.
• DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.

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.

Steps:

• Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
• Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
• Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.

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

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!

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.

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.