Lemon Wild Rice Salad Recipes

LEMON RICE SALAD

Steps:

• For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

LEMON WILD RICE SALAD

Steps:

• Cook rice until tender to bite, according to package directions, then pour into a large bowl.
• Drain marinade from artichokes into bowl with rice.
• Chop artichokes and add to rice.
• Mix, then stir occasionally until rice is cool, 30 to 45 minutes.
• Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture.
• Season to taste with salt and pepper.
• Taste, add a drop or two of olive oil if you feel the salad needs it.

LEMON WILD RICE

Steps:

• Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.
• While wild rice is simmering, finely chop onion. After wild rice has been simmering 20 minutes, in a 3-quart heavy saucepan bring white rice, onion, and remaining 1 1/2 cups water to a boil and simmer, covered, 13 minutes. Remove white rice from heat and let stand, covered, 5 minutes. Drain wild rice in sieve and in a bowl combine with white rice. Stir in parsley and zest with a fork, fluffing rice, and season with salt and pepper.

LEMON WILD RICE RISOTTO

Steps:

• Wash wild rice carefully and drain.
• In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine.
• Add onion; saute until soft.
• Add 1 1/2 cups chicken broth and bring to a boil.
• Add saffron and stir to dissolve.
• Reduce heat to low.
• Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed.
• Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
• Add 3 cups chicken broth, arborio rice, lemon zest, and lemon juice.
• Simmer, stirring frequently, 20 minutes or until arborio rice is just tender but still firm to bite and mixture is creamy.
• Remove from heat.
• Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese.
• Stir until butter or margarine is melted.
• Serve immediately.

LEMON RICE SALAD

Steps:

• In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
• In a lare bowl, combine long grain and wild rice; add dressing and toss.
• Cover and refrigerate overnight.
• Add the cucumbers, green onions, parsley, basil and pepper; mix well.
• Chill for 2 hours.
• Fold in toasted pecans just before serving.
• **Cook time does not include overnight refrigeration or 2 hours chill time before serving.
• ***For cook time I am estimating the rice cooking time of approximately 30 minutes. Depending on how you cook your rice whether steaming it or cooking it on the stove-top--adjust cooking time accordingly. I am also estimating toasting the pecans in a 350 degree oven for about 5 minutes on a lightly greased cooking sheet. Watch them as they can easily burn!