Wild Rice Orzo Cranberry Salad Recipes

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WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h

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 & ORZO CRANBERRY SALAD



WILD RICE & ORZO CRANBERRY SALAD image

Categories     Salad     Side

Yield 15+ people

Number Of Ingredients 15

3.5 cups chicken stock for cooking of rice
3.5 cups water (or chicken stock) for orzo
1 cup (dry) wild rice
2 cups (dry) orzo
1/8 cup chopped italian parsley
1.5 cup chopped green onion (using plenty of green portion)
1.5 cups chopped pecans
2 cups chopped celery
2 cups dried cranberries
3/4 cup fruity wine (white zinfandel works well)
Dressing:
1/4 cup OJ concentrate
1/2 cup olive oil
1/4 cup seasoned rice vinegar
1/16 cup or 1.5 Tbsp grated fresh ginger

Steps:

  • Bring chicken stock for rice to boil and add wild rice simmer for 55 minutes covered. In separate saucepan, add cranberries and wine, bring up to boil and continue cooking on medium-low for 5 minutes and put in a bowl to cool. Next, bring water to boil for orzo, add orzo and cook pasta for 9 minutes. Note when done you won't need to drain orzo as it should absorb most of the liquid and you may need to add a bit more. You will likely have time to chop other ingredients while rice finishes. When rice done, put in a large bowl with orzo and combine well. Add celery, onion, parsley, pecans, and cranberries and mix well again. Add dressing and mix well again and chill.

CRANBERRY EDAMAME WILD RICE SALAD



Cranberry Edamame Wild Rice Salad image

A healthy, tasty and pretty dish. Perfect for a lunch or even as a side dish to some poultry or pork for a dinner party. You can either use leftover wild rice (which is what we did), make your own or even buy it cooked in a can! Recipe from Prevention magazine Nov 2008.

Provided by januarybride

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons rice wine vinegar
2 teaspoons olive oil
1/4 teaspoon black pepper
1/2 cup cooked wild rice
1/2 cup fresh shelled edamame (may sub frozen edamame that have been thawed)
2 tablespoons dried cranberries
1/4 cup orange juice (may sub any juice)
2 tablespoons chopped walnuts

Steps:

  • In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts.
  • Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.

Nutrition Facts : Calories 479.7, Fat 27.5, SaturatedFat 3.2, Sodium 23.1, Carbohydrate 41.9, Fiber 8.7, Sugar 6.7, Protein 22.6

COLD WILD RICE & ORZO SALAD



Cold Wild Rice & Orzo Salad image

Had a similar salad at a restaurant, and reconstructed from memory. You may need or want more salad dressing and don't be afraid to add extra almonds for more crunch! You can play around with the ingredient quantities as well.

Provided by Chuck Steak

Categories     Rice

Time 40m

Yield 6 cups

Number Of Ingredients 18

1 cup dry instant wild rice
1/2 cup dry instant rice
1 chicken bouillon cube
1 cup dry orzo pasta
1 red pepper, chopped
1/2 yellow pepper, chopped
1/2 red onion, chopped
1/2-1 cup fresh cilantro, finely chopped
1/2 cup slivered almonds (or more to taste)
1/2 teaspoon kosher salt
1/4-1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice, fresh preferred
1 clove garlic, minced
1 teaspoon oregano
1/4 teaspoon celery salt
1/8 teaspoon black pepper
balsamic vinegar

Steps:

  • I cook both the instant wild and white rice together in a rice cooker along with the chicken bouillion cube til done.
  • Let cool or chill in the fridge.
  • Cook orzo according to package directions and drain with cold water.
  • Once rice and orzo are both somewhat cool, mix together and add the chopped peppers, onion, chopped cilantro, almonds,& salt.
  • In a separate small container, mix the oil, red wine vinegar, lemon juice and spices.
  • I've been making this salad dressing so long, I'm estimating the amounts, so adjust to taste.
  • Pour over rice salad, mix thoroughly, add more salt if needed and splash with Balsamic vinegar to taste.
  • Salad is best if chilled for at least an hour or two before serving to blend flavors.

ORZO SALAD WITH CRANBERRIES & PECANS



Orzo Salad With Cranberries & Pecans image

From the Equal Exchange website, contributed by Brian Albert, Director of Finance for Equal Exchange, this salad is full of healthy goodness and a variety of textures and flavors. I haven't tried this yet, posted for safe keeping. I think this might be good with a raspberry vinegar as an option. NOTE: recipe states 1/2 box of orzo -- I'm assuming a 1-pound box, so 8 ounces would be half. Serving size is estimated.

Provided by kitty.rock

Categories     Berries

Time 20m

Yield 4-6 1/2-cup servings, 4-6 serving(s)

Number Of Ingredients 14

8 ounces orzo pasta (1/2 box)
3/4 cup dried sweetened cranberries
2 medium carrots, fine dice
1 small cucumber, peeled, seeded and diced
1 tablespoon extra virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon raw honey
1/4 teaspoon dried thyme (optional)
sea salt, to taste
fresh ground black pepper, to taste
1/3 cup scallion, thinly sliced (about 2-3 scallions)
1/4 cup pecans, toasted and coarsely chopped
finely chopped fresh basil leaves or 3 -5 cucumbers, slices

Steps:

  • In a small pan, bring water to boil.
  • Stir in orzo and cook until just tender, then drain.
  • Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.
  • In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).
  • Pour over orzo mixture and stir to coat.
  • Add salt and pepper to taste.
  • Cover and refrigerate until ready to serve.
  • Stir in scallions and pecans just before serving.
  • Garnish with basil or extra cucumber slices.

Nutrition Facts : Calories 439.5, Fat 12.1, SaturatedFat 1.3, Sodium 733.6, Carbohydrate 74.6, Fiber 7.1, Sugar 22.8, Protein 11.7

ORZO AND WILD RICE SALAD



Orzo and Wild Rice Salad image

This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.

Provided by CWillemin

Categories     Salad     Pasta Salad

Time 3h

Yield 4

Number Of Ingredients 20

½ cup wild rice
2 cups water
1 cup orzo pasta
3 tablespoons chopped red onion
3 tablespoons dried currants
2 tablespoons corn kernels, drained
3 tablespoons diced yellow bell pepper
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white balsamic vinegar
1 ½ tablespoons honey
¾ teaspoon Dijon mustard
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 ½ teaspoons chopped fresh basil
¼ cup canola oil
¼ cup extra-virgin olive oil

Steps:

  • Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
  • Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
  • Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

Nutrition Facts : Calories 566 calories, Carbohydrate 68.2 g, Fat 29.1 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 15.8 g

CURRIED LENTIL, WILD RICE AND ORZO SALAD



Curried Lentil, Wild Rice and Orzo Salad image

A wonderful salad with a multitude of flavours and textures. If you don't care for currants, raisins or dried apricots work equally well. I use half currants and half apricots in this recipe if I have them both on hand.

Provided by Carrie Ann

Categories     Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 20

1/2 cup wild rice
2/3 cup green lentil
1/2 cup orzo pasta
1/2 cup currants
1/4 cup finely chopped red onion
1/4 cup slivered almonds, toasted
1/4 cup white wine vinegar
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1 pinch cinnamon (a pinch is 1/16 of a teaspoon)
1 pinch clove
1 pinch cayenne pepper
1/3 cup oil

Steps:

  • Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
  • Add the lentils and boil for 20 minutes.
  • Add the orzo and boil for about 5 minutes, or until just tender.
  • Drain well and transfer to a large bowl.
  • Add the currants and onions and set aside.
  • Dressing: Whisk all ingredients together in a small bowl.
  • Pour over the rice mixture and toss gently.
  • Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
  • Sprinkle on the almonds just before serving.

Nutrition Facts : Calories 349.8, Fat 15.2, SaturatedFat 1.9, Sodium 208, Carbohydrate 44.6, Fiber 9.5, Sugar 10, Protein 11

CRANBERRY WILD RICE SALAD



Cranberry Wild Rice Salad image

I first tried this recipe at a luncheon during a holiday home tour. Since cranberries grow well in this area, I love to use the dried variety to give recipes like this hearty salad color and tang. It's a thrill to make it for visitors. -Lyn Graebert, Park Falls, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 16

4 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/2 cup thinly sliced celery
1/2 cup chopped green pepper
1/2 cup frozen peas, thawed
1/2 cup dried cranberries
1/4 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/3 cup cranberry juice
1/3 cup vinegar
2 teaspoons olive oil
3/4 teaspoon dried basil
3/4 teaspoon sugar
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup chopped pecans, optional

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired.

Nutrition Facts :

BELLEPEPPER'S ORZO AND WILD RICE SALAD



Bellepepper's Orzo and Wild Rice Salad image

I enjoyed this salad at a well-known restaurant and when they wouldn't divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature.

Provided by bellepepper

Categories     Salad     Pasta Salad

Time 30m

Yield 6

Number Of Ingredients 20

2 cups cooked orzo
½ cup cooked wild rice
½ cup diced orange bell pepper
½ cup diced red bell pepper
½ cup frozen corn, thawed
½ cup dried currants
¼ cup diced red onion
¼ cup vegetable oil
3 tablespoons white sugar
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 teaspoon minced fresh onion
1 pinch ground white pepper
1 pinch paprika
1 pinch garlic powder, or to taste
salt to taste
salt and ground black pepper to taste
¼ cup chopped toasted pecans
¼ cup toasted slivered almonds
¼ cup chopped fresh parsley

Steps:

  • Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
  • Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
  • Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 37 g, Fat 15.3 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 6 mg, Sugar 16.7 g

ALEXANDER'S ORZO AND WILD RICE SALAD



Alexander's Orzo and Wild Rice Salad image

Make and share this Alexander's Orzo and Wild Rice Salad recipe from Food.com.

Provided by Mystikal49

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 24

4 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons lemon juice
1/2 teaspoon fresh garlic, minced
1/2 tablespoon French Dijon mustard
1/2 tablespoon sugar
3/8 cup canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups orzo pasta, cooked
1 cup cooked wild rice
1/4 cup red onion, diced
1/4 cup currants
1/8 cup canned corn niblet
1/4 cup toasted almond
1 tablespoon parsley, chopped
3 tablespoons red peppers, diced
3 tablespoons yellow peppers, diced
1/2 cup green onion, sliced
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon garlic granules
1/8 cup fresh basil, cut in slivers

Steps:

  • For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring).
  • Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
  • Use only 1/2 cup of dressing for salad.
  • Place all other ingredients in a mixing bowl and mix well.
  • Serve ice cold, 38-40°F Shelf life mixed is two hours.

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