Basmati And Wild Rice Salad Recipes

MIXED BEAN & WILD RICE SALAD

Steps:

• Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
• Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

WILD- AND BROWN-RICE SALAD

Steps:

• In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
• Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.

BASMATI AND WILD RICE SALAD

Steps:

• To begin, toast the saffron strands. Place a dry frying pan over a medium-high heat and add the saffron. Cook until gently toasted and aromatic, but do not allow to burn. Set aside a small pinch of the saffron to one side for the rice, and place the rest in a small bowl with a splash of water for the cauliflower.
• Bring a pan of water to the boil and add the cinnamon stick, the pinch of toasted saffron, and a pinch of salt. Add the rice blend and stir. Place a lid on the pan and cook according to packet instructions.
• Preheat the oven to 200°C/gas mark 6.
• Meanwhile, prepare the roasted cauliflower. In a saucepan set over a medium heat, melt the coconut oil and add the soaked saffron, (be careful as the wet saffron will make the oil spit a little) turmeric, ginger, garlic, chaat masala, fennel, cinnamon and a pinch of salt. Cook gently until aromatic and bubbling.
• Coat the cauliflower well with the mixture, place in a baking tray and roast for about 8 minutes, or until caramelised all over. Reserve to one side.
• When the rice is ready, drain well and spread out onto a tray or plate to allow to cool.
• Lower the oven to 160°C/gas mark 3. Line a baking tray with baking paper.
• To prepare the pears, peel away stripes of the skin for a decorative finish and scoop out the core using a spoon. Whisk together the pomegranate molasses, verjuice and honey, mix well with the pears and pour everything onto the baking tray. Bake until tender.
• To prepare the zhoug, simply place all the ingredients in a food processor and pulse together to form a fairly smooth paste.
• To prepare the kale crisps, sprinkle the kale with oil, chaat masala and salt. Bake in the oven with the pears for 5-10 minutes, or until crisp.
• For the lemon and tahini cream, simply whisk together all of the ingredients and adjust the seasoning to taste.
• To serve, layer up all of the salad elements, sprinkling with coriander, pomegranate seeds and parsley as you go. Finish with the kale crisps and serve.

SUPER DELICIOUS AMAZING BROWN BASMATI AND WILD RICE

Steps:

• Pour almonds or pistachios into a large bowl. Sprinkle on spices. I usually add more cumin than anything, followed by cardamom, and just a little ginger. Sprinkle salt in also (this is the only thing getting salt, so put enough for the whole batch of rice also). Pour about 4 T of olive oil on top and stir so all the nuts are covered. You can do this in advance if you'd like so the flavors have time to combine.
• In a large pot with a tight fitting lid, bring 8 cups of water to a boil.
• Pour all 2 cups of rice into a fine strainer and wash it for 30 seconds with warm water.
• Pour rice into boiling water and stir once (the only time you will stir).
• Let it boil for 30 minutes uncovered.
• After 30 minutes pour it back into the strainer, but only for maybe 10 seconds because it still needs some moisture for the next step.
• Pour rice back into pot, put the lid on it, and put it on the turned off burner.
• Let it steam for 10 minutes.
• While you wait, cut up the onion. Heat up another pan and add the onions, garlic, and the nut and spice mixture.
• Saute on medium high heat until the onions are transparent and the nuts are starting to turn brown in places.
• Add to the finished rice.
• If you want to make this an entire meal, cook 1/2 cup each lentils and mushrooms, season the mushrooms the same as the nuts and add into the rice.

BASMATI AND WILD RICE SALAD

Steps:

• To cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.
• Add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
• Combine the basmati rice and the remaining 2 1/2 cups water in a medium saucepan.
• Let sit for 1 hour.
• Then bring to a boil, add the remaining 2 teaspoons salt and the ginger, reduce heat to low, cover and simmer until the rice has absorbed all of the water and is tender, about 15 minutes.
• Discard the ginger.
• To make the vinaigrette, combine the nutmeg and cumin in a small bowl and whisk in the lemon juice.
• Add the oil and season with salt and pepper.
• To finish the salad, combine the wild rice and basmati rice while still warm in a large bowl.
• Toss the vinaigrette with the rice, then stir in the green onions, currants and any remaining Marsala, and nuts.
• Adjust the seasoning.
• Serve at room temperature.

POMEGRANATE RICE SALAD

Steps:

• Make the dressing: In a small bowl, whisk together the olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and a pinch of pepper. Set aside.
• Heat the oil in a large skillet over medium heat. Add the scallions, garlic, pinches of salt, and pepper and cook for 1 minute until soft. Reduce heat to low and add the cooked rice, using the back of a wooden spoon to break up any clumps. Heat until warmed through. Turn off the heat and stir in the dressing, pistachios, parsley, and pomegranates. Top with mint leaves and roasted chickpeas, if using. Season to taste and serve.

WILD RICE & FETA SALAD

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.

WILD RICE SALAD

Steps:

• Bring 8 cups water to boil in large saucepan. Add rice; reduce heat to medium. Cook until just tender but not split, stirring occasionally, about 40 minutes. Drain. Rinse with cold water; drain well.
• Place rice in large bowl. Mix remaining ingredients into rice. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature.)