Colorful Wild Rice Salad Recipes

WILD RICE SALAD

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.

WILD RICE SALAD RECIPE

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. *

WILD RICE SALAD WITH CRANBERRIES AND NUTS

Steps:

• This first soaking step is optional, but will help keep your wild rice from splitting as much, which I think makes a prettier salad. 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't try to cook it until completely soft.
• While the rice is cooking, put the pecans and cashews in a large skillet and toast, over medium heat, until you smell them and they start to turn slightly brown. Take them off the heat and let them cool before giving them a rough chop.
• Drain the rice and put in a bowl.
• Toss the warm rice with the rest of the ingredients.
• Whisk together the dressing in a small jar. If you put the top on and shake it vigorously, it should emulsify. Taste it to adjust the amount of vinegar or seasonings. Toss the salad with half of the dressing, and then refrigerate until completely chilled.
• When ready to serve, add more dressing and toss well.

VEGETABLE WILD RICE SALAD

Steps:

• Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
• Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
• Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
• Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.

COLORFUL WILD RICE SALAD

Steps:

• Cook rice according to directions except do not add butter, oil or seasonings.
• Drain well and refrigerate until completely cooled.
• Add carrots and onions, mixing well.
• Mix oil and vinegar and then add salt.
• Pour dressing over rice, mixing thoroughly.
• Add fruit and nuts.
• Add honey and mix well.
• Note: If dried fruit is plumped in warm water, drain before adding to rice.

COLORFUL GRILLED SEAFOOD SALAD WITH WILD RICE

Steps:

• Bring stock to the boil in a saucepan with a tight fitting lid. Rinse wild rice and add to the stock. Cover and simmer 45 minutes or until rice is tender (consult the pack instructions as cooking times can vary). When cooked, allow to sit for 10 minutes. Drain and allow to cool.
• Meanwhile, broil/grill the prawns and calamari under high heat. 2 or 3 minutes each side is plenty.
• Meanwhile stir fry the snow peas with dash of sesame oil over high heat.
• When the rice, shellfish and snow peas are cool, place in a bowl. Add the spinach, red onion, and bell bell pepper. Toss well to combine. Make the dressing and add to the salad. Toss well again. Carefully add the sliced avocado and serve.

COLD WILD RICE SALAD

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.