ALMOND & APPLE WILD RICE SALAD
It's healthy and delicious! Use a mixture of red and green apples to give it a pop of color. -Dan Wellberg, Elk River, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook wild rice according to package directions. Transfer to a large bowl; cool completely., Meanwhile, in a small bowl, toss apples with 2 tablespoons orange juice. In another bowl, whisk the remaining orange juice, oil, vinegar, honey, salt and pepper. , Add apples and celery to rice. Drizzle with dressing; toss to combine. Refrigerate, covered, until chilled. Sprinkle with almonds; serve with toppings if desired.
Nutrition Facts :
APPLE RICE SALAD
With the classic combination of apples, celery and walnuts, this creamy side tastes like a jazzed up version of Waldorf salad. It complements most meat entrees or can be served on a bed of lettuce as a vegetarian dish.-Linda Bankauskas, Ann Arbor, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, apples, walnuts, celery, cranberries and juice. In a small bowl, combine the remaining ingredients. Add to rice mixture and toss to coat. Refrigerate for at least 1 hour before serving.
Nutrition Facts :
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
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.
SNOQUALMIE WILD RICE APPLE SALAD
Adapted from "Simply Classic," by the Seattle Junior League. The Snoqualmie refers to many aspects in the area - it's a town, a river, beautiful waterfalls, and a local native American tribe.
Provided by Julesong
Categories Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put rice in a bowl and rinse under running water for 2 minutes, then drain.
- Pour rice into a large saucepan, add the water and salt, and bring to a boil.
- Reduce heat to low and simmer for 35 minutes or until rice is just tender and al dente (how long to simmer, exactly, depends on your wild rice; the water will probably not be all absorbed).
- Drain and place in a large bowl, then add the prepared apple, red bell pepper, currants (raisins can be substituted, but will be sweeter and salad won't taste the same - currants are preferred), pecans, and onion; stir to combine.
- In a separate bowl, whisk together the balsamic, oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad mixture and stir well.
- Serve immediately or chill up to 4 hours (I prefer it chilled for at least an hour, then tossed again before serving).
- Note: also good with 1/4 cup dried cranberries.
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