Wild Rice Mandarin Salad Recipes

WILD RICE MANDARIN SALAD

Steps:

• 1. Cook rice according to package directions (omit butter and salt) and chill
• 2. Mix together all dressing ingredients except oil.
• 3. Add oil to dressing mixture refrigerate until ready to use.
• 4. Add remaining salad ingredients to chilled rice and toss to mix
• 5. Add dressing to salad and refrigerate until ready to serve
• I made this the day ahead and it tasted great the second day.

WILD RICE SALAD

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

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.

MANDARIN WILD RICE SALAD

Steps:

• Salad: While rice is cooking, mix chicken, pea pods, and oranges together. Refrigerate. When rice is cooled, toss with salad. Add sesame dressing and toss again. Cover and refrigerate till ready to serve. Sesame Dressing: Combine all in a jar with a tight-fitting lid. Shake well; refrigerate.

WILD RICE, FARRO, AND TANGERINE SALAD

Steps:

• Bring 2 thyme sprigs, 2 cups broth, and 1 cup water to a boil in a medium saucepan. Add a pinch of salt, then rice; reduce heat to medium-low and cover. Cook until liquid is absorbed and rice is tender, 40-45 minutes. Remove thyme and let cool. Drain, if needed.
• Meanwhile, cook farro in another medium saucepan, using remaining 2 thyme sprigs, 2 cups broth, and 1 1/2 cups water and cooking 35-40 minutes.
• Using a sharp knife, cut all peel and white pith from tangerines; discard. Working over a large bowl, cut between membranes to release segments, placing segments in a small bowl. Squeeze juice from membranes into large bowl (you should have about 1/2 cup juice); discard membranes.
• Whisk oil into tangerine juice in large bowl; season with salt and pepper. Add tangerine segments, wild rice, farro, and scallions and toss gently to coat; season with more tangerine juice, if desired.

ASIAN CHICKEN AND WILD RICE SALAD

Steps:

• Mix soy sauce and sesame oil in a bowl; rub mixture over chicken breasts. Season with salt and pepper.
• Heat a large skillet over medium heat; cook marinated chicken in the hot skillet until no longer pink in the center and juices run clear, about 20 minutes. Dice chicken when cool enough to handle and transfer to a large bowl.
• Combine water, long grain and wild rice mix, and butter in a saucepan; bring to a boil. Reduce heat, cover pan, and simmer until rice is tender and liquid is absorbed, about 25 minutes.
• Mix rice, mandarin oranges, water chestnuts, green onion, celery, and almonds with diced chicken; toss well. Chill mixture in refrigerator for at least 15 minutes.
• Line a large platter with lettuce leaves; top with chicken mixture. Sprinkle noodles around salad.