Wild Rice Salad With Raisins 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:

• Preheat oven to gas 4 / 350°F / 180°C.
• Cook the rice as per packet instruction. When cooked but still warm mix with 3-4 tbsp of the dressing, toss the rice around in the dressing and then leave to cool completely.
• Make the dressing: Pound the garlic with the salt into a creamy paste.
• Next work in the mustard powder.
• Whisk in the vinegar and olive oil.
• Season with plenty of black pepper.
• Now toast the walnuts, spread them out on a baking tray and place them in the oven for 8 minutes. (Put a timer on, they burn easily).
• Mix rice with cucumber, tomatoes, diced pepper, apple, raisins, spring onions and walnuts.
• Drizzle with the remaining dressing and mix again so that everything is throughly combined and coated in dressing.

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:

• In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool.
• In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.
• In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
• For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.

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 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.

Steps:

• Prepare the rice according to package directions without the package of seasoning. Set aside to cool to room temperature.
• In a large bowl combine the onions and tomatoes. Whisk together the oil, orange zest and juice and salt and pepper, to taste, in a small bowl. Pour the oil mixture over onions and tomatoes and add the cooled rice. Toss to combine, then cover the bowl and refrigerate until ready to serve. Can be served cold or at room temperature.

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:

• 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.)

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:

• Bring water and rice to a boil in a medium saucepan. Reduce heat and simmer, covered, for 45 minutes or until rice is tender and splitting open. Drain excess water and let cool.
• Place cooled rice in a large bowl with celery, apple, walnuts, raisins, onion and basil.
• Pour dijon vinaigrette dressing over salad and toss well. Season to taste with pepper.
• Cover and refrigerate for 1 hour, stirring once or twice.

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.

Steps:

• Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
• Soak raisins in 1 cup of hot water for 10 minutes, then drain.
• To toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
• Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
• To prepare Curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard, and Worcestershire sauce in a small bowl & stir thoroughly.
• Serve with a dollop of Curry dressing on a bed of lettuce leaves.

Steps:

• Heat rice according to pack instructions. Put onion and sultanas in a bowl and pour on boiling water to cover. Leave to stand 1 min, then drain and stir in rice and carrot.
• Mix in the lemon zest and juice, honey and seasoning, then serve.

Steps:

• Combine dressing ingredients; set aside. Cook rice according to package directions; drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly.

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.

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.