Wild And Crazee Rice Salad Recipes

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.

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.

Steps:

• To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
• In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
• To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
• In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
• To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

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.

Steps:

• Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
• Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
• Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

Steps:

• In a large serving bowl, combine the rice, shrimp, crab, peppers and onion. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Steps:

• In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended. , Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews.

Steps:

• Stir together rice, 6 cups water, and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until rice is tender and beginning to burst, about 45 minutes. Drain.
• Stir sugar, lemon juice, and vinegar in a small bowl; set aside. Heat oil in a medium saucepan over medium-high heat. Add shallots, garlic, ginger, and remaining 1/2 teaspoon salt. Cook, stirring constantly, until shallots are translucent, about 3 minutes. Stir in cherries and 1/2 cup water. Cook until cherries are plump, about 10 minutes. Remove from heat, and stir in sugar mixture.
• Stir together cherry mixture and rice in a large dish. Cover; let stand at least 1 hour (or refrigerate overnight). Just before serving, stir in parsley.

Steps:

• In a large saucepan bring 5 cups salted water to a boil. Add wild rice and cook, uncovered, stirring occasionally, until tender, about 40 minutes. Drain wild rice and transfer to a bowl to cool. (Chill wild rice, covered, until cold, about 2 hours.)
• In a large bowl combine vegetables, almonds, and raisins and toss with wild rice.
• In a bowl whisk together vinegar, oil, garlic, and salt and pepper to taste until combined well. Pour dressing over salad and toss well. (Salad may be made 2 days ahead and chilled, covered.)