Chilled Wild Rice Salad Recipes

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WILD RICE SALAD



Wild Rice Salad image

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

2 cups wild rice, cooked according to package instructions, then drained and rinsed under cold water
1 tablespoon unsalted butter
1 red apple, cored and cut into 1/4-inch dice
Pinch of ground cloves
3 tablespoons extra-virgin olive oil
1 small red onion, cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 small carrot, cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup dried currants
Coarse salt and freshly ground pepper
2 tablespoons apple-cider vinegar
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons water
1/2 cup slivered almonds, toasted

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.

WILD RICE SALAD RECIPE



Wild Rice Salad Recipe image

Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a perfect fall salad that can be made ahead and served cold.

Provided by Aysegul Sanford

Categories     Side Dish

Time 15m

Number Of Ingredients 12

3 cups cooked wild rice (cooled *)
1 cup green grapes (cut in half)
2 oranges (peeled and sliced)
1/2 cup scallions (chopped - both green and white parts)
1/4 cup dried cranberries
1 cup pecans
Handful of pomegranate arils for color (optional)
1 tablespoon orange zest (from one orange)
1/2 cup orange juice (preferably freshly squeezed (from one to two oranges))
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl.
  • In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper.
  • Pour the dressing over the wild rice salad. Give it a toss.
  • Allow it to sit 30 minutes in the fridge for all the flavors to blend before serving. Alternatively, you can make this salad in advance. *

Nutrition Facts : Calories 284 kcal, Sugar 14 g, Sodium 199 mg, Fat 15 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 5 g, Protein 6 g, ServingSize 1 serving

COLD RICE SALAD



Cold Rice Salad image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups long-grain white rice, rinsed
Salt
1 cup peas, blanched
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
6 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Steps:

  • For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
  • For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
  • Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

WILD RICE SALAD



Wild Rice Salad image

Easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. Very versatile. If in season, try substituting black cherries for the grapes.

Provided by GINNYKAE

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 9

1 (6 ounce) package wild rice
¾ cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
¼ cup diced green onion
1 cup seedless red grapes
6 ounces blanched slivered almonds

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.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 14.3 g, Cholesterol 22.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 138.1 mg, Sugar 4.1 g

WILD RICE CHICKEN SALAD



Wild Rice Chicken Salad image

"Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion," reports Mary Ann Morgan of Powder Springs, Georgia. "I fix it often at home for potluck dinners."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 7 servings.

Number Of Ingredients 12

2-1/2 cups cubed cooked chicken breast
3 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained
1/3 cup thinly sliced green onions
2/3 cup reduced-fat mayonnaise
1/3 cup fat-free milk
2 to 3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 cup halved seedless red grapes
1/4 cup salted cashew halves

Steps:

  • In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.

Nutrition Facts : Calories 303 calories, Fat 13g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 435mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

WILD RICE SALAD WITH CELERY AND WALNUTS



Wild Rice Salad With Celery and Walnuts image

I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 13

1 quart water, chicken stock or vegetable stock
1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
1/2 cup chopped fresh parsley
1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
2 tablespoons freshly squeezed lemon juice
2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
1 small garlic clove, minced
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
2 tablespoons buttermilk or plain low-fat yogurt

Steps:

  • Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
  • Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 552 milligrams, Sugar 2 grams

COLD WILD RICE SALAD



Cold Wild Rice Salad image

A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.

Provided by Karen Quinn

Categories     Rice Salad

Time 4h45m

Yield 16

Number Of Ingredients 18

4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
8 ½ cups chicken broth
½ cup pine nuts
2 teaspoons walnut oil
1 cup roughly chopped walnuts
1 medium green bell pepper, minced
1 medium yellow bell pepper, minced
1 medium red bell pepper, minced
1 cup minced celery
1 cup dried cranberries
½ cup thinly sliced scallions
⅔ cup rice vinegar
½ cup coarsely chopped fresh basil
2 tablespoons Dijon mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
¼ cup walnut oil

Steps:

  • Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
  • While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
  • Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
  • Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
  • Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
  • Add dressing the the rice salad and toss well. Chill for 4 hours before serving.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g

WILD RICE SALAD



WILD RICE SALAD image

The vibrant colours, flavours and textures in this salad are sensational! A great holiday salad or for special occasions. Serves 3 as meal or 5 - 6 as side. Recipe VIDEO below.

Provided by Nagi

Categories     Sides

Time 1h

Number Of Ingredients 13

150g (5oz / 1 cup) wild rice (, uncooked (Note 1))
120g (4oz) baby rocket / arugula (, roughly chopped (~2 giant handfuls))
1 pomegranate (, seeds only (see video, Note 2))
100g (3.5oz) feta (, preferably soft Danish, crumbled (Note 3))
3/4 cup dried cranberries ((or similar))
3/4 cup roughly chopped toasted pecans
1 cup green onions (, sliced (or chopped red onion))
2 tbsp white wine vinegar ((or cider vinegar, or other clear-ish vinegar))
6 tbsp extra virgin olive oil
1/2 garlic clove (, minced)
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper

Steps:

  • Boil 1 litre/quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it's simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).
  • Drain then leave to steam dry and cool.
  • Salad
  • Shake Dressing in a jar, set aside for 15 minutes+.
  • Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.
  • Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.

Nutrition Facts : ServingSize 153 g, Calories 361 kcal

CHILLED WILD RICE SALAD



Chilled Wild Rice Salad image

Wanted to prepare a wild rice salad for New Years and could not decide which of the many already posted to choose. After a little tinkering in the kitchen, I came up with my own which combined the favorite elements from all the others. The wonderful colors from the spinach and cranberries give this a festive feel. Part of what gives this salad a nice dimension is the orange juice used in cooking the wild rice. There are lots of pieces to assembling the dish but the work can be done in stages. Moreover, it can be prepared a day in advance, tossing in the dressing just before service. For a vegan option, you might try replacing the honey with barley malt or rice syrup.

Provided by justcallmetoni

Categories     Spinach

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cup wild rice
2 cups water
1 cup orange juice
1/2 cup dried cranberries
1/2 cup pecans
3 cups Baby Spinach
2 tablespoons cider vinegar
2 tablespoons orange juice, fresh squeezed
1 tablespoon honey (if you like sweet, add an extra teaspoon)
1 tablespoon canola oil
1/8 teaspoon onion powder
1/2 teaspoon Dijon mustard (more to aid emulsification than to add flavor) or 1/2 teaspoon brown mustard (more to aid emulsification than to add flavor)
1 dash garlic powder, to taste
1 dash cayenne, to taste
salt

Steps:

  • Consult the packaging on your wild rice for actual cooking directions, following the ratio of 2 parts water to 1 part orange juice. These directions match my rice. Add water and juice to a medium sauce pan and bring to a boil. Add wild rice and let it return to a boil. Lower to just simmering and cover. Cook 60 minutes. Check at about 45 minutes and if the mix seems a little dry add a bit more water.
  • Toast the pecans on an ungreased cookie sheet for 5-7 minutes in the oven at 375 degrees. Allow to cool and give them a coarse chop.
  • Rinse and clean the baby spinach, removing stems. Cut into ribbons about 1/2 inch thick.
  • Once the rice is cooked allow it to cool a bit, about 20 minutes. You want it to lightly wilt the spinach but not actually cook it.
  • Mix the spinach, cranberies, and pecans into the wild rice. If youa re serving that day, you can store on the counter. Otherwise, place in fridge until ready to serve.
  • To prepare the dressing, whisk all ingredients together in a small bowl.
  • A half hour before serving, toss the salad and dressing together. Let stand so that the flavors can meld together.

Nutrition Facts : Calories 219.1, Fat 9.3, SaturatedFat 0.8, Sodium 21, Carbohydrate 30.7, Fiber 3.4, Sugar 8.2, Protein 5.6

COLD WILD RICE & ORZO SALAD



Cold Wild Rice & Orzo Salad image

Had a similar salad at a restaurant, and reconstructed from memory. You may need or want more salad dressing and don't be afraid to add extra almonds for more crunch! You can play around with the ingredient quantities as well.

Provided by Chuck Steak

Categories     Rice

Time 40m

Yield 6 cups

Number Of Ingredients 18

1 cup dry instant wild rice
1/2 cup dry instant rice
1 chicken bouillon cube
1 cup dry orzo pasta
1 red pepper, chopped
1/2 yellow pepper, chopped
1/2 red onion, chopped
1/2-1 cup fresh cilantro, finely chopped
1/2 cup slivered almonds (or more to taste)
1/2 teaspoon kosher salt
1/4-1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice, fresh preferred
1 clove garlic, minced
1 teaspoon oregano
1/4 teaspoon celery salt
1/8 teaspoon black pepper
balsamic vinegar

Steps:

  • I cook both the instant wild and white rice together in a rice cooker along with the chicken bouillion cube til done.
  • Let cool or chill in the fridge.
  • Cook orzo according to package directions and drain with cold water.
  • Once rice and orzo are both somewhat cool, mix together and add the chopped peppers, onion, chopped cilantro, almonds,& salt.
  • In a separate small container, mix the oil, red wine vinegar, lemon juice and spices.
  • I've been making this salad dressing so long, I'm estimating the amounts, so adjust to taste.
  • Pour over rice salad, mix thoroughly, add more salt if needed and splash with Balsamic vinegar to taste.
  • Salad is best if chilled for at least an hour or two before serving to blend flavors.

WILD- AND BROWN-RICE SALAD



Wild- and Brown-Rice Salad image

Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard
1 1/2 cups cooked wild rice, made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked), made according to package directions
1 yellow bell pepper, cut into 1/2-inch pieces
1/2 red onion, finely chopped
2 stalks celery, cut into 1/2-inch pieces
1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch slices
6 ounces red cherry tomatoes, quartered
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 4 g, Protein 2 g, Sodium 136 g

WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

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.

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