Nutty Wild Rice Salad With Kiwifruit And Red Grapes Recipes

Steps:

• Combine dressing ingredients; set aside. Cook rice according to package directions; drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly.

Steps:

• Place broth in a medium saucepan, and bring to a boil. Add rice, reduce heat to low, and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool.
• Whisk together lemon juice, oil, and honey in a small bowl until honey is dissolved. Season with salt and pepper.
• Place cooled rice in a salad bowl, along with kiwi, red grapes and pecans. Add dressing, and gently toss.

Steps:

• Place broth in a medium saucepan, and bring to a boil. Add rice, reduce heat to low, and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool.
• Whisk together lemon juice, oil, and honey in a small bowl until honey is dissolved. Season with salt and pepper.
• Place cooled rice in a salad bowl, along with kiwi, red grapes and pecans. Add dressing, and gently toss.

Steps:

• In a large saucepan, bring broth to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until tender. Drain; fluff with a fork. Stir in the peas, celery, onions and almonds. , In a small jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving.

Steps:

• Place broth in a medium saucepan, and bring to a boil. Add rice, reduce heat to low, and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool.
• Whisk together lemon juice, oil, and honey in a small bowl until honey is dissolved. Season with salt and pepper.
• Place cooled rice in a salad bowl, along with kiwi, red grapes and pecans. Add dressing, and gently toss.

Steps:

• In a medium saucepan, cover rice with cold water to a depth of one inch above rice. Bring to a boil. Drain water from rice and add bouillon. Simmer covered, until liquid is absorbed, about 1 hour. You may have to uncover and raise heat a little to boil off excess liquid.
• Combine all dressing ingredients and mix well.
• While rice is warm, pour on dressing and mix well; let cool.
• In medium bowl, combine rice with peas, celery and green onions. Mix well and refrigerate. When ready to serve, mix in some of the almonds and put remainder on top.

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.

Steps:

• In a large saucepan over high heat, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. , Meanwhile, in a small skillet over medium-high heat, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat., Drain rice if necessary. Stir in onion mixture.