Pecanwildricesalad Recipes

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WILD RICE SALAD

I recently had this rice salad at a baby shower and everyone wanted the recipe. It's beyond delicious! So many tasty treats in this one. The lady that made it told me she got the recipe from a local chef here in Saratoga Springs.

Provided by ihvhope

Categories     Summer

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 21



Wild Rice Salad image

Steps:

  • Combine rice, water and salt together in a large pot and bring to a boil, reduce heat and simmer for 50 to 60 minutes.
  • Drain rice and chill.
  • Combine the chilled rice with the vegetables, fruit, and nuts.
  • Whisk vinegar, oil, garlic, salt, pepper, oregano, mustard and honey.
  • Starting with 1/3 cup of the dressing add to the rice mixture and blend.
  • Taste and adjust with more or less to suit your personal tastes.

Nutrition Facts : Calories 312.9, Fat 22.8, SaturatedFat 3.1, Sodium 602.6, Carbohydrate 25.2, Fiber 2.8, Sugar 7.1, Protein 4.5

1 cup wild rice
4 cups water
1 teaspoon salt
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup diced red onion
1/4 cup diced scallion
1/4 cup diced celery
1/4 cup pistachio nut
1/4 cup diced dried apricot
1/4 cup raisins or 1/4 cup currants
1/4 cup cranberries or 1/4 cup cherries
1 tablespoon toasted salted sunflower seeds
1/4 cup balsamic vinaigrette
3/4 cup olive oil
1 minced garlic clove
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 teaspoon honey

WILD RICE SALAD

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11



Wild Rice Salad image

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.

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

WILD RICE SALAD

Easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. Very versatile. If in season, try substituting black cherries for the grapes.

Provided by GINNYKAE

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 9



Wild Rice Salad image

Steps:

  • Cook rice according to package directions. Remove from heat and set aside to cool.
  • In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
  • Before serving, sprinkle slivered almonds over the top of the salad.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 14.3 g, Cholesterol 22.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 138.1 mg, Sugar 4.1 g

1 (6 ounce) package wild rice
¾ cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
¼ cup diced green onion
1 cup seedless red grapes
6 ounces blanched slivered almonds

THE WORLD OF RICE SALADS

This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.

Provided by Mark Bittman

Categories     Rice     Salad     Potluck     Side     Citrus     Vegetarian     Vegan     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield Serves 4

Number Of Ingredients 8



The World of Rice Salads image

Steps:

  • Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
  • Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
  • Variations:
  • Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
  • Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
  • Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
  • Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
  • Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.

3 to 4 cups cooked rice, cooled
1/4 cup chopped scallion
1 small or 1/2 large red or yellow bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 to 1/2 cup Vinaigrette, made with extra virgin olive oil and red wine vinegar, plus more as needed
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

WILD RICE SALAD

This wild rice dish is even better when dressed a day ahead; cover and refrigerate. Then bring to room temperature and garnish with almonds before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 16



Wild Rice Salad image

Steps:

  • Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
  • In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
  • Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.

2 cups wild rice, cooked according to package instructions, then drained and rinsed under cold water
1 tablespoon unsalted butter
1 red apple, cored and cut into 1/4-inch dice
Pinch of ground cloves
3 tablespoons extra-virgin olive oil
1 small red onion, cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 small carrot, cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup dried currants
Coarse salt and freshly ground pepper
2 tablespoons apple-cider vinegar
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons water
1/2 cup slivered almonds, toasted

WILD RICE SALAD

Provided by Ina Garten

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 11



Wild Rice Salad image

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.

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

PECAN WILD RICE SALAD

Make and share this Pecan Wild Rice Salad recipe from Food.com.

Provided by loof751

Categories     Rice

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8



Pecan Wild Rice Salad image

Steps:

  • Combine all ingredients in a serving bowl. Toss gently until well mixed.
  • Cover and let stand at room temperature about 2 hours before serving.

3 cups cooked wild rice
1 cup pecan halves
1 cup golden raisin
1/3 cup fresh orange juice
2 tablespoons olive oil
1 1/2 teaspoons salt
1 orange, zest of
ground pepper

CHICKEN, WILD RICE AND PECAN SALAD IN ROMAINE SPEARS

Perfect for a cocktail party. Guests scoop the salad into lettuce leaves for easy eating. Simplify preparation by using purchased roasted chicken. Bon Appetit, February 1994.

Provided by swissms

Categories     Chicken

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13



Chicken, Wild Rice and Pecan Salad in Romaine Spears image

Steps:

  • Bring broth to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.
  • Transfer rice to large bowl. Mix in chicken, bell pepper, arugula and green onions.
  • Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.).
  • Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.

Nutrition Facts : Calories 403.3, Fat 26.6, SaturatedFat 4.4, Cholesterol 43.1, Sodium 342.1, Carbohydrate 25.3, Fiber 6.6, Sugar 3.8, Protein 20.3

6 cups canned low sodium chicken broth
8 ounces wild rice
1 (2 1/2 lb) roasted chicken, skinned, boned, meat cut into 1/3-inch pieces
1 red bell pepper, chopped
2 bunches arugula, chopped
1/4 cup chopped green onion
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons oriental sesame oil
salt, to taste
ground black pepper, to taste
2 cups pecans, toasted, chopped
3 heads romaine lettuce

APRICOT-PECAN WILD RICE

Dried apricots add sweetness and color to this dish. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds at your house, too.-Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12



Apricot-Pecan Wild Rice image

Steps:

  • In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 204 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 282mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

1-1/2 cups finely chopped onions
1-1/2 cups finely chopped celery
4 teaspoons canola oil
5 cups cooked wild rice
3/4 pound dried apricots, coarsely chopped
1-1/3 cups reduced-sodium chicken broth
1/2 cup coarsely chopped pecans, toasted
1/2 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper

WILD RICE WITH PECANS, RAISINS, AND ORANGE ESSENCE

Categories     Salad     Rice     Orange     Raisin     Pecan     Wild Rice     Simmer     Boil

Yield Makes 4 to 6 servings

Number Of Ingredients 10



Wild Rice with Pecans, Raisins, and Orange Essence image

Steps:

  • In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.
  • Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.
  • Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.
  • In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.
  • DO AHEAD
  • The RICE SALAD can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.

3 cups water
1/2 cup long-grain wild rice
1/2 cup long-grain white rice
1 cup pecans, toasted and coarsely chopped
1 cup golden raisins
4 green onions (white and light green parts only), thinly sliced on a diagonal
1/4 cup (loosely packed) fresh mint leaves, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Zest and juice of 1 large orange

CRANBERRY RICE SALAD

Our home economists devised this make-ahead recipe with the hectic holidays in mind. Cranberries and green onions add a bit of color.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 11



Cranberry Rice Salad image

Steps:

  • Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions. , In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds.

Nutrition Facts : Calories 345 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 53g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.

1 cup uncooked long grain rice
3/4 cup dried cranberries
2 green onions, sliced
2 tablespoons sugar
1/2 teaspoon dried minced onion
1/2 teaspoon poppy seeds
1/8 teaspoon paprika
1 tablespoon white wine vinegar
1 tablespoon cider vinegar
2 tablespoons canola oil
3/4 cup sliced almonds, toasted

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Preheat oven to 400F. Place squash, beets, and carrots in a single layer on a greased baking sheet. Bake in preheated oven 20-25 minutes or until vegetables are soft and tender. Combine veggies with warm rice, parsley and seasonings. Season with salt and pepper to taste. Serve salad warm.
From wholeandheavenlyoven.com


CANDADIAN FOOD - PRINCE EDWARD ISLAND: THE ICONIC FOODS OF PEI
The dish can be found in take-outs all over the island. More Foods of PEI: Raspberry Cordial, Moonshine, Potato Vodka, Seaweed Pie, Raisin Puff, Seafood Casserole, Irish Stew, Rappie Pie, The Handpie Company. Canadian Food featured PEI Prince Edward Island regional foods. Eat This Town. Food Nerd.
From eatthistown.ca


11+ DELICIOUS RICE SALADS THAT ARE PERFECT FOR PACKED LUNCHES
Santa Fe Rice Salad – Life, Love & Good Food [social_warfare] Southwestern Brown Rice Salad – Veggies Save The Day; Cranberry Pecan Wild Rice Salad – Veggie Inspired; One Pan Roasted Vegetable, Chickpea, & Rice Salad – The Purple Pumpkin Blog; Lemon Rice Salad – Bunny’s Warm Oven; Tropical Curried Rice – The Purple Pumpkin Blog
From thepurplepumpkinblog.co.uk


CHOWHOUND
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From chowhound.com


THE 10 BEST RESTAURANTS IN PICTON UPDATED JUNE 2022
“Good Food, but substandard service” Reserve. 17. Bailey's Casual Dining. 72 reviews Closed Now. Canadian, Diner $$ - $$$ Menu “Best part was the addition of fried onions on the home fries.” “... Sunday in the rain so seating was limited because the patio wasn't open.” 18. Stella's Eatery. 28 reviews Closed Now. Fusion, Canadian $$ - $$$ “Great Service, Tasty Food” …
From tripadvisor.ca


CRANBERRY PECAN SWEET POTATO WILD RICE PILAF | THE RECIPE CRITIC
Instructions. In a medium sized sauce pan bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 45 minutes or until tender. In another skillet add the olive oil, sweet potato, and onion and cook until tender. Add cranberries and chopped pecans and cook for 1-2 minutes.
From therecipecritic.com


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