Wild Rice And Cranberry Salad Recipes
CRANBERRY WILD RICE SALAD
I first tried this recipe at a luncheon during a holiday home tour. Since cranberries grow well in this area, I love to use the dried variety to give recipes like this hearty salad color and tang. It's a thrill to make it for visitors. -Lyn Graebert, Park Falls, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired.
Nutrition Facts :
WILD RICE SALAD
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
WILD RICE, CRANBERRY AND WALNUT SALAD
Wild rice is actually the seed of an aquatic grass, native to North America. High in protein and carbohydrates and low in fat, it has a distinctive nutty taste and dark brown colour, and is often added to rice mixes for visual appeal and flavour. To cook rice in the microwave, place rice in a microwave-safe bowl with 2 cups of hot water. Microwave on high (100%) for 11 to 14 minutes or until liquid has mostly evaporated. Stir rice with a fork to separate grains.
Provided by Sonya01
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
- Combine rice, cranberries, celery and walnuts in a bowl.
- Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.
CRANBERRY-WALNUT WILD RICE SALAD
Toss together this delicious Cranberry-Walnut Wild Rice Salad for your next party. Enjoy the bites of blue cheese and more in this colorful wild rice salad.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook rices in separate saucepans as directed on packages. Cool slightly.
- Mix rices, cheese, cranberries, walnuts and onions in medium bowl. Add dressing; mix lightly. Cover.
- Refrigerate at least 1 hour to allow flavors to blend. Serve on lettuce-covered salad plates.
Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
CRANBERRY WILD RICE
Nuts are a wonderful source of protein and nutrition so I look for ways to add them to all of my dishes. The addition of cranberries in this recipe makes it perfect for fall.-Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.
Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.
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 & FETA SALAD
Perfect for a casual get together and great for lunch the next day - if there's any left!
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Rinse the rice. Boil according to the pack instructions, adding the chickpeas for the final 4 mins. Drain and allow to cool a little, then mix through the cranberries and onion.
- Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing. Toss with the rice mixture, then pile onto a large serving plate. Crumble over the feta, then scatter with parsley. Serve warm or cold.
Nutrition Facts : Calories 519 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.82 milligram of sodium
More about "wild rice and cranberry salad recipes"
WILD RICE AND CRANBERRY SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Published 2004-05-03Servings 4-6Calories 338 per serving
- In a 4- to 6-quart pan, combine wild rice, salt, and 1 quart water. Bring to a boil over high heat; cover, reduce heat, and simmer until rice is tender to bite and most grains have just split open, 45 to 60 minutes. Drain in a colander and let cool.
- Meanwhile, spread walnuts in a baking pan and toast in a 325° regular or convection oven until lightly golden under skins, about 10 minutes. Coarsely chop. Sort cranberries, discarding any stems and bruised or decayed fruit; cut each cranberry in half (see notes).
- In a 2- to 3-quart pan over medium-high heat, stir the sugar and 1/2 cup water until the sugar is dissolved and mixture boils. Remove from heat; stir in the halved cranberries. Gently stir occasionally until insides of cranberries have turned red but are still firm, 8 to 12 minutes (see notes). Pour through a fine strainer into a bowl, reserving the cranberry-sugar syrup.
WILD RICE SALAD WITH CRANBERRIES RECIPE — THE MOM 100
Directions. Cook the wild rice according to package directions. Let sit for 10 minutes in the pot, then fluff with a fork and cool to room temperature. In a large bowl combine the cranberries, scallions, orange juice and zest, olive oil, balsamic vinegar, and salt and pepper. Add the wild rice and toss to combine everything thoroughly.
From themom100.com
Cuisine AmericanCategory Salad, Side DishServings 4Total Time 40 mins
From themom100.com
Cuisine AmericanCategory Salad, Side DishServings 4Total Time 40 mins
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Cranberry-Apple Wild Rice Salad. A healthy- delicious fall salad with cranberries, apples & wild rice-drizzled with a tangy orange vinaigrette. Hello, friends! I know. All of the other bloggers in blog land are already talking Christmas. We will be too. Next week. And trust me. It will be well worth the wait cause’ this girls favorite holiday is Christmas and we’re going to …
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WILD RICE SALAD WITH CRANBERRIES AND PECANS RECIPE
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WILD RICE SALAD WITH CRANBERRIES & PECANS ...
Wild Rice Salad with Cranberries & Pecans. A hearty rainbow salad that works equally well for lunch or a holiday table. It's a great mix of flavors and textures -- savory, sweet, tangy, earthy, just a little bit of crunch and delish! Continue Reading. previous recipe. next recipe. Wild Rice Salad with Cranberries & Pecans. Easy, Fresh, Flavorful and a Total Crowd Pleaser! Jump to …
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ROASTED CRANBERRY, WILD RICE AND KALE SALAD » CRANBERRY ...
Instructions. Preheat oven to 400 degrees F. Toss cranberries with olive oil, thyme and sugar. Place in a glass baking sheet and roast until softened and slightly caramelized, about 15-20 minutes. Let cool. Toss kale, chopped pecans, wild rice and roasted cranberries together. In a small bowl, whisk together the mustard, vinegar, shallot, maple ...
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Instructions. Bring the water to a boil in a medium saucepan. Stir in the rice. Reduce the heat and simmer, covered, until tender, about 45 minutes. Drain and transfer to a large bowl. Bring a medium pot of lightly salted water to a boil. Add the orzo and cook until tender, about 10 minutes; drain. Rinse under running cold water; drain well and add to the bowl with the wild rice.
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If you have the time, soak the rice in plenty of water for 8 hours. Then drain and continue. Bring a quart of water and a teaspoon of salt to boil in a saucepan and add the rice. Bring back to a boil, lower the heat, cover, and cook for about 30-40 minutes, or just until the rice is tender. Wild rice will always have a little bite to it, so don ...
From theviewfromgreatisland.com
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Add the cranberries and cook for 5 minutes. Drain and rinse under cold water. Step 2. In a bowl, combine the rice and cranberries with the chicken, sour cream, mayonnaise, and chives. Adjust the seasoning. Step 3. Carefully open the pita bread and fill with the chicken salad and lettuce. bread.
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RECIPE: WILD RICE AND CRANBERRY SALAD - RECIPELINK.COM
Wild Rice and Cranberry Salad PREP AND COOK TIME: About 1 hour, plus at least 4 hours to chill NOTES: This holiday salad is best made several hours (or up to 1 day) in advance. Allow the salad to come to room temperature and garnish just before serving. Cutting the cranberries in half (step 2) is time-consuming, but it makes a big difference in the texture of the finished …
From recipelink.com
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In a large bowl, gently mix wild rice, cranberry halves, oil, and vinegar. Stir in 2 tablespoons cranberry syrup; taste and add up to 1/4 cup more syrup to sweeten and moisten salad as desired (reserve remaining syrup for other uses). Cover and chill for at least 4 hours or up to 1 day (see notes).
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Assemble The Salad: Place the diced rotisserie chicken, 3 cups cooked wild rice, and minced garlic and shallots in a large bowl. Drizzle with desired amount of the dressing. Stir until completely combined. Add 1 cup of dried cranberries and 1 cup sliced unsalted almonds to the salad. Stir until combined.
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