Wild Rice And Chickpea Salad With Ham Recipes

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WILD RICE HAM SALAD



Wild Rice Ham Salad image

Wild rice is native to the Midwest, so this dish is popular in our area. We eat it cold or warm it up just enough to soften the cheese and blend the flavors a little more. Serve it as the main event or even as a side for chicken or turkey. -Kathi Saari, Ames, Iowa

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 16

1 cup uncooked wild rice
3 cups water
1 tablespoon chicken bouillon granules
1 cup julienned fully cooked ham
1 cup julienned Monterey Jack cheese
1 cup julienned sweet red pepper
1 cup fresh broccoli florets
1/2 cup thinly sliced carrots
1/2 cup thinly sliced green onions with tops
DRESSING:
2 tablespoons lemon juice
2 tablespoons white vinegar
1/2 teaspoon ground mustard
1/2 to 1 teaspoon curry powder
Salt and pepper to taste
1/2 cup canola oil

Steps:

  • In a large saucepan, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 1 hour or until the rice is tender. Drain if necessary; cool. , In a large bowl, toss rice with ham, cheese, red pepper, broccoli, carrots and green onions. For dressing, combine lemon juice, vinegar, mustard, curry powder, salt and pepper in a blender or food processor. With machine on high, slowly add oil through the feeder cap until well mixed. Dressing will thicken slightly. , Pour over salad and toss to coat. Cover and chill several hours or overnight.

Nutrition Facts : Calories 292 calories, Fat 20g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

HAM AND WILD RICE CASSEROLE



Ham and Wild Rice Casserole image

This comfort food incorporates two Minnesota staples: wild rice and cream of mushroom soup.

Provided by ALN

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h45m

Yield 6

Number Of Ingredients 15

3 cups chicken broth
1 cup wild rice
1 cup long grain rice
½ cup olive oil
1 (8 ounce) package sliced fresh mushrooms
1 large onion, diced
2 carrots, diced
1 green bell pepper, diced
3 tablespoons garlic, minced
1 cup dry white wine
¼ cup soy sauce
1 teaspoon dry mustard
1 teaspoon curry powder
1 ½ cups diced ham
2 (10.75 ounce) cans cream of mushroom soup

Steps:

  • Bring chicken broth to a boil in a saucepan. Add wild rice; cover and reduce heat to medium-low. Simmer for 35 minutes.
  • Stir long grain rice into wild rice. Continue simmering until liquid is absorbed, stirring occasionally, about 25 more minutes.
  • While the rice is cooking, heat olive oil in a large skillet over medium heat. Cook and stir mushrooms, onion, carrots, green pepper, and garlic until tender and browned, about 10 minutes.
  • Mix white wine, soy sauce, dry mustard, and curry powder into the vegetables. Bring to a boil and reduce heat to low. Simmer until liquid is reduced, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine ham, cream of mushroom soup, and cooked rice with the vegetables. Transfer the mixture to a large baking dish.
  • Bake in the preheated oven until sauce is bubbly, about 30 minutes.

Nutrition Facts : Calories 625.7 calories, Carbohydrate 62.3 g, Cholesterol 21.4 mg, Fat 31.5 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 6.3 g, Sodium 2197.2 mg, Sugar 6.6 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.

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

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