WILD RICE SALAD
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
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 DRESSING/STUFFING WITH ROASTED GRAPES AND WALNUTS
Sounds great so don't want to lose this. It's from Bon Appetit, Nov., 2007. "Roasted red and green grapes add juicy flavor and refreshing tanginess to this satisfying pilaf-style dish."
Provided by Oolala
Categories Brown Rice
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a heavy large saucepan over medium heat.
- Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
- Add wild rice, 4 1/2 cups of broth, thyme, and the salt and bring to a simmer; cover, reduce heat to medium-low and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
- This can be made a day ahead. Cool slightly; cover and chill.
- Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
- Meanwhile, preheat oven to 350 degrees F.
- Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
- Transfer to a bowl and toss with the balsamic vinegar.
- This part can be made up until 4 hours ahead and let stand at room temperature.
- Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 372.9, Fat 18.9, SaturatedFat 5.2, Cholesterol 15.3, Sodium 153.2, Carbohydrate 45, Fiber 3.9, Sugar 7.7, Protein 10
WILD RICE WITH GRAPES
Make and share this Wild Rice With Grapes recipe from Food.com.
Provided by Codychop
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast almonds in 1 T butter in saucepan.
- Remove almonds and set aside.
- Melt remaining butter in pan and add onion. Cook until tender.
- Add broth, water, and salt and pepper to taste. Stir in rice and return to a boil.
- Lower heat and simmer, covered, 1 hour until rice is tender.
- Drain off and extra broth. Stir in grapes and almonds.
Nutrition Facts : Calories 209.2, Fat 8.2, SaturatedFat 4, Cholesterol 15.3, Sodium 378.7, Carbohydrate 28.6, Fiber 2.5, Sugar 7.5, Protein 7.1
NUTTY WILD RICE SALAD WITH KIWIFRUIT AND RED GRAPES
Spectacularly different! Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Salad Grains Rice Salad Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Place broth in a medium saucepan, and bring to a boil. Add rice, reduce heat to low, and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool.
- Whisk together lemon juice, oil, and honey in a small bowl until honey is dissolved. Season with salt and pepper.
- Place cooled rice in a salad bowl, along with kiwi, red grapes and pecans. Add dressing, and gently toss.
Nutrition Facts : Calories 248 calories, Carbohydrate 46.9 g, Fat 5.2 g, Fiber 4.3 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 5 mg, Sugar 14.5 g
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WILD RICE WITH ROASTED GRAPES AND WALNUTS | OH MY …
From ohmyveggies.com
5/5 (1)Total Time 50 minsCategory Side DishCalories 331 per serving
- Toss the grapes and shallot with 2 teaspoons of olive oil. Transfer to a baking sheet that's been sprayed with oil or lined with parchment paper and roast for about 20 minutes, or until the grapes are softened, but not burst.
- Transfer the grapes and shallot to a large bowl. Add rice, walnuts, remaining oil, vinegar, and sage; gently toss, careful not to smash the grapes. Season with salt and pepper to taste.
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From bonappetit.com
3.7/5 (15)
- Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
- Meanwhile, preheat oven to 350°F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.
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From thevintagemixer.com
Cuisine AmericanTotal Time 45 minsCategory Side Dish
- Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Re-warm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
- Meanwhile, preheat oven to 350°F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. Add grapes and any juices and walnuts to hot rice; toss well. Season to taste with salt and pepper. Garnish with orange peel.
- If you’re making this for dinner like I did, add 1-2 chicken cooked breasts, diced or shredded to the rice. I cooked the chicken in a skillet with olive oil, salt, pepper, and thyme.
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Servings 6Estimated Reading Time 2 minsCategory SideTotal Time 40 mins
- In an 8 x 8 inch baking dish add grapes and balsamic glaze and toss to combine. Roast until they are soft but still hold their shape, about 20 minutes.
- In a medium skillet, melt butter over medium heat. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add toasted pecans and syrup and cook until the syrup has absorbed, about 2 minutes. Add sage and remove from heat. Add rice, grapes, lemon juice, and salt and pepper to taste.
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Servings 8Calories 108 per servingTotal Time 19 mins
- Cook rice according to package directions, using chicken broth instead of water, and omitting fat.
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5/5 (2)Total Time 55 minsCategory SaladCalories 358 per serving
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