SWEET PEPPER WILD RICE SALAD
Sherryl Ludlow of Rolla, Missouri sends a wild rice salad that's packed with health and fun flavors in every bite.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., In a large nonstick skillet, saute the peppers and zucchini in 1 tablespoon oil for 3 minutes. Add onions; saute 1-2 minutes longer or until vegetables are tender. Transfer to a large bowl., Drain wild rice if necessary; stir into vegetable mixture. Stir in white rice. Sprinkle with salt and pepper. Drizzle with lemon juice and remaining oil; toss to coat. Serve warm or at room temperature.
Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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
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
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
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
SWEET BELL PEPPER RICE
Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.
Provided by Joey Joan
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
- Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 238 calories, Carbohydrate 42.4 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 76.9 mg, Sugar 2.2 g
COLD WILD RICE SALAD
A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.
Provided by Karen Quinn
Categories Rice Salad
Time 4h45m
Yield 16
Number Of Ingredients 18
Steps:
- Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
- While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
- Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
- Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
- Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
- Add dressing the the rice salad and toss well. Chill for 4 hours before serving.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 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 AND EDAMAME SALAD
Make and share this Wild Rice and Edamame Salad recipe from Food.com.
Provided by gailanng
Categories Rice
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
- Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
- Whisk the olive oil, sesame oil, rice vinegar, honey and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.
Nutrition Facts : Calories 445.7, Fat 25.4, SaturatedFat 3, Sodium 34.3, Carbohydrate 41.1, Fiber 8.2, Sugar 4.7, Protein 18.9
WILD RICE SALAD
Make and share this Wild Rice Salad recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the salad ingredients in a large bowl.
- Mix lightly.
- Combine and whisk together dressing ingredients.
- Salad may be dressed a half hour before serving.
- Chill.
Nutrition Facts : Calories 443.4, Fat 17.4, SaturatedFat 2.3, Sodium 304.5, Carbohydrate 67.5, Fiber 6.7, Sugar 25.4, Protein 11.5
WILD RICE-SWEET POTATO SALAD WITH PEARS
A different kind of wild rice salad. Would be a really good addition to bring to a Thanksgiving table. Looks pretty and tastes yummy. From Cooking Light.
Provided by Ppaperdoll
Categories Rice
Time 1h15m
Yield 8 half cup servings, 8 serving(s)
Number Of Ingredients 15
Steps:
- For salad, bring water to a boil in a medium saucepan. Add wild rice, reduce heat, cover, and simmer 1 hour or until tender. Set aside.
- Cook sweet potato in boiling water 5 minutes or until tender. Drain and rinse under cold water. Set aside.
- Combine pear and lemon juice in a large bowl and toss to coat. Add cooked wild rice, sweet potato, pepper, onions, sesame seeds, and salt. Toss together.
- For dressing, combine vinegar, apple cider, sesame oil, orange juice concentrate, sage and garlic in a small bowl and whisk well. Pour over rice salad and toss to coat.
Nutrition Facts : Calories 154.1, Fat 4.6, SaturatedFat 0.7, Sodium 305.6, Carbohydrate 25.7, Fiber 3, Sugar 5.2, Protein 4
WILD RICE PEPPER SALAD
This healthy salad is simple to prepare (especially if you use leftover wild rice) and full of texture and flavor. Recipe is from Light and Tasty's June/July 2005 issue.
Provided by A Messy Cook
Categories Rice
Time 16m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring water and rice to boil in small saucepan, reduce heat, cover, and simmer for 1 hour or until rice is tender.
- Drain rice, place in bowl, and chill thoroughly.
- Add remaining ingredients and toss to coat with salad dressing: serve immediately.
Nutrition Facts : Calories 235.6, Fat 12, SaturatedFat 1.5, Sodium 208.7, Carbohydrate 29.1, Fiber 3.7, Sugar 9.2, Protein 6.2
BELLEPEPPER'S ORZO AND WILD RICE SALAD
I enjoyed this salad at a well-known restaurant and when they wouldn't divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature.
Provided by bellepepper
Categories Salad Pasta Salad
Time 30m
Yield 6
Number Of Ingredients 20
Steps:
- Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
- Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
- Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 37 g, Fat 15.3 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 6 mg, Sugar 16.7 g
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