Best Long Grain Wild Rice Crab Salad Recipes

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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 AND LENTIL SALAD



Wild Rice and Lentil Salad image

This healthy, protein-packed salad is a perfect main dish for the vegetarians who grace your holiday table-or as a side in smaller portions. My family loves it for the flavors, and my friends love it because I offer them a healthy alternative to meat. -Mary Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1 package (2-3/4 ounces) quick-cooking wild rice
1 cup dried lentils, rinsed
2 cups water
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
2 medium tomatoes, chopped
6 green onions, chopped
2 cups fresh arugula or baby spinach
1/4 cup crumbled feta cheese

Steps:

  • Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.

Nutrition Facts : Calories 461 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 283mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 18g fiber), Protein 21g protein.

CRAB RICE



Crab Rice image

Walk into a Gullah restaurant and you're sure to find crab rice on the menu. It's our version of fried rice, and it is the perfect way to use up any leftover rice you may have. Succulent blue crab claw meat is what makes this dish so special. Serve it as a side or as a main dish.

Provided by Kardea Brown

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 17

2 cups chicken stock
1 cup uncooked long-grain rice, such as Carolina Gold, rinsed to remove the starch
1 stalk celery, cut into large pieces
1 clove garlic
1 large onion, cut into large pieces
1/2 green bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more if needed
1 tablespoon vegetable or canola oil
1 pound blue crab claw meat, picked through to remove any shells
2 generous pinches Miss Brown's House Seasoning, recipe follows
1 large tomato, diced (1 cup)
Chopped fresh parsley, for garnish
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
  • Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
  • Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

LONG GRAIN & WILD RICE CRAB SALAD



LONG GRAIN & WILD RICE CRAB SALAD image

Categories     Salad     Appetizer     Quick & Easy     Healthy     Simmer

Yield 4 peopl

Number Of Ingredients 11

One 4 oz. package Farmhouse® Long Grain & Wild Rice Traditional Herbs & Seasonings
7 oz. canned or frozen crab meat, drained (canned) or thawed (frozen)
5 oz. frozen peas, cooked and cooled
1 cup celery, chopped
1/2 cup green onions, chopped
1/4 cup sour cream
1/2 cup mayonnaise
1 Tablespoon fresh lemon juice
1 Tablespoon Dijon mustard
Salt and pepper to taste
4 lettuce leaves

Steps:

  • Prepare rice according to package directions. Let cool. Combine rice, crab meat, peas, celery, green onions, sour cream, mayonnaise, lemon juice, Dijon mustard and salt and pepper. Chill 2 hours. Serve on leaf of lettuce.

COPYCAT "UNCLE BEN'S" LONG GRAIN & WILD RICE



Copycat

Make and share this Copycat "uncle Ben's" Long Grain & Wild Rice recipe from Food.com.

Provided by BonnieZ

Categories     Long Grain Rice

Time 25m

Yield 3/4 cup servings, 4 serving(s)

Number Of Ingredients 13

1 teaspoon dry chopped onion flakes
1/2 teaspoon dry parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups chicken stock (or 2 cup water plus 1 tbsp low sodium chicken boullion granules)
1 cup long grain rice
1/3 cup dry wild rice
1 tablespoon butter (optional)

Steps:

  • Combine all of the spices in a medium saucepan and mix thoroughly.
  • Add the both types of rice, the chicken stock and butter (if using).
  • Bring mixture to a boil and stir to combine.
  • Cover saucepan with a lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.

COLD WILD RICE SALAD



Cold Wild Rice Salad image

A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.

Provided by Karen Quinn

Categories     Rice Salad

Time 4h45m

Yield 16

Number Of Ingredients 18

4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
8 ½ cups chicken broth
½ cup pine nuts
2 teaspoons walnut oil
1 cup roughly chopped walnuts
1 medium green bell pepper, minced
1 medium yellow bell pepper, minced
1 medium red bell pepper, minced
1 cup minced celery
1 cup dried cranberries
½ cup thinly sliced scallions
⅔ cup rice vinegar
½ cup coarsely chopped fresh basil
2 tablespoons Dijon mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
¼ cup walnut oil

Steps:

  • Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
  • While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
  • Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
  • Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
  • Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
  • Add dressing the the rice salad and toss well. Chill for 4 hours before serving.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g

WILD RICE SALAD



Wild Rice Salad image

Make and share this Wild Rice Salad recipe from Food.com.

Provided by Boomette

Categories     Salad Dressings

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 17

6 cups water
1 1/2 cups water
2 cups wild rice
3/4 cup long grain rice
1 1/2 cups pecans, grilled, chopped
1 cup fresh parsley, chopped
1/2 cup dried apricot, chopped
1/2 cup dried cranberries
1/4 cup olive oil
2 tablespoons olive oil
3 tablespoons french shallots, finely chopped
3 tablespoons orange juice
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
2 garlic cloves, finely chopped
3/4 teaspoon salt
3/4 teaspoon fresh black pepper

Steps:

  • Rice Salad: In a saucepan, bring to boil 6 cups of water. Add wild rice and reduce the heat. Cover and let simmer for 45 minutes or until rice is tender and grains are open. Drain and rinse under cold water. Drain again. Set aside.
  • Meanwhile, in another saucepan, bring the remaining water to boil. Add long grain rice and reduce the heat. Cover and let simmer 25 minutes or until rice is tender.
  • Dressing : In a salad dish, mix all ingredients until homogeneous. Add wild rice, long grain rice, pecans, apricots and cranberries. Stir to coat well. (This salad can be done one day ahead and cover it. It will be good until the next day.).

Nutrition Facts : Calories 312.9, Fat 17, SaturatedFat 1.9, Sodium 161.8, Carbohydrate 36.4, Fiber 3.9, Sugar 4.7, Protein 6.5

WILD RICE SALAD



Wild Rice Salad image

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

1 (6 ounce) package wild rice
¾ cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
¼ cup diced green onion
1 cup seedless red grapes
6 ounces blanched slivered almonds

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

IMITATION CRAB AND WILD RICE



Imitation Crab and Wild Rice image

Simple way to add seafood to the weekly menu at home. Very popular at potluck dinners.

Provided by Melanie B

Time 40m

Yield 4

Number Of Ingredients 8

2 ¼ cups water
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
2 tablespoons salted butter, divided
½ cup diced onions
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (8 ounce) package imitation crabmeat, chopped
½ teaspoon ground white pepper

Steps:

  • Combine water, wild rice mix, contents of seasoning packet, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to low or medium-low, cover, and simmer until water is absorbed, about 25 minutes.
  • While rice is cooking, melt remaining 1 tablespoon butter in a large frying pan over low heat. Add onion and cook until translucent, 8 to 10 minutes. Add beans and corn; cook, stirring often, until heated through, about 5 minutes. Add imitation crab and season with pepper. Saute until imitation crab is warm, 3 to 5 minutes.
  • Mix cooked rice into the crab mixture and serve immediately.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 69.6 g, Cholesterol 26.6 mg, Fat 7 g, Fiber 9.7 g, Protein 16.2 g, SaturatedFat 3.9 g, Sodium 1553.6 mg, Sugar 7.1 g

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