Wild Rice Salad With Chicken Dried Cherries Goat Cheese Recipes

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WILD RICE SALAD WITH CHICKEN, DRIED CHERRIES & GOAT CHEESE



Wild Rice Salad with Chicken, Dried Cherries & Goat Cheese image

This tasty salad has a fantastic combination of sweet and savory flavors, and is easy to throw together on a weeknight.

Provided by Dara Michalski | Cookin' Canuck

Categories     Entrees

Time 1h

Number Of Ingredients 11

1 cup wild rice blend
water (follow package instructions)
6 ounces cooked skinless chicken breasts (shredded)
2 cups chopped kale (stems removed)
1/2 cup dried tart cherries
2 ounces soft goat cheese (crumbled)
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/2 teaspoon crushed dried rosemary
3 tablespoons extra-virgin olive oil

Steps:

  • Cook the wild rice blend according to package directions. Fluff with a fork. Transfer the rice to a large bowl to cool.
  • Add the chicken, kale, dried cherries and goat cherries, and stir gently to combine.
  • Pour in the dressing and toss to coat. Serve.
  • In a small bowl, whisk together the balsamic vinegar, Dijon mustard, garlic powder and rosemary.
  • While whisking, slowly pour in the olive oil. Whisk until combined.

Nutrition Facts : ServingSize 1 Cup, Calories 263 kcal, Carbohydrate 30 g, Protein 13 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 91 mg, Fiber 3 g, Sugar 7 g

WILD RICE AND CHANTERELLE SALAD WITH DRIED FRUIT, GOAT CHEESE, AND WALNUTS



Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

8 cups water
2 cups wild rice
2 teaspoons salt, plus more to taste
1 bay leaf
12 sprigs thyme
4 teaspoons grapeseed or canola oil
2 pounds chanterelle or portobello mushrooms, wiped clean and chopped
1/2 cup olive oil
6 tablespoons balsamic vinegar
4 large shallots, thinly sliced
2 teaspoons fennel seeds, toasted and cracked
2 teaspoons cumin seeds, toasted and cracked
2 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons freshly ground black pepper
1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots
1 cup chopped walnuts, toasted
1 pound stemmed arugula or watercress
8 ounces fresh white goat cheese, crumbled (about 1 cup)

Steps:

  • To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
  • In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
  • To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
  • In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
  • To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

CHICKEN-WILD RICE SALAD WITH DRIED CHERRIES



Chicken-Wild Rice Salad with Dried Cherries image

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 5

Number Of Ingredients 12

1 package (6.2 oz) fast-cooking long-grain and wild rice mix
2 cups chopped cooked chicken or turkey
1 medium unpeeled eating apple, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1/2 cup chopped dried apricots
1/3 cup chopped dried cherries
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons sugar
2 teaspoons cider vinegar
1/3 cup dry-roasted peanuts

Steps:

  • Cook rice mix as directed on package, omitting butter. On large cookie sheet, spread rice evenly in thin layer. Let stand 10 minutes, stirring occasionally, until cool.
  • Meanwhile, in large bowl, mix chicken, apple, bell pepper, celery, apricots and cherries. In small bowl, mix soy sauce, water, sugar and vinegar until sugar is dissolved.
  • Add rice and soy sauce mixture to apple mixture; toss gently until coated. Add peanuts; toss gently.

Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 50 mg, Fiber 4 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 18 g, TransFat 0 g

WILD RICE SALAD WITH SUN-DRIED CHERRIES



Wild Rice Salad With Sun-Dried Cherries image

Provided by Florence Fabricant

Categories     side dish

Time 3h

Yield 6 servings

Number Of Ingredients 10

1/2 cup sun-dried cherries or cranberries
1/2 cup dry red wine
1 cup raw wild rice
3 cups chicken stock or water
1/4 cup chopped scallions
1/2 cup chopped walnuts
3 tablespoons balsamic vinegar
1/2 teaspoon Dijon-style mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Put the cherries or cranberries in a bowl, pour the wine over them and set aside to soak 2 to 3 hours.
  • Put the rice and stock in a saucepan, bring to a boil, cover and reduce heat to a simmer. Cook about 45 minutes, until the rice is tender and has absorbed most of the liquid.
  • Drain the rice well and put it in a bowl. Drain the cherries and add them to the rice, along with the scallions and walnuts.
  • Beat the vinegar and mustard together, beat in the oil, pour the dressing over the rice and toss. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 486 milligrams, Sugar 6 grams, TransFat 0 grams

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