Best Pecan Wild Rice Salad Recipes

CHICKEN, WILD RICE AND PECAN SALAD IN ROMAINE SPEARS

Steps:

• Bring broth to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.
• Transfer rice to large bowl. Mix in chicken, bell pepper, arugula and green onions.
• Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.).
• Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.

PECAN WILD RICE SALAD

Steps:

• Combine all ingredients in a serving bowl. Toss gently until well mixed.
• Cover and let stand at room temperature about 2 hours before serving.

WILD RICE PECAN SALAD

Steps:

• In a large bowl, combine the rice, tomatoes, cucumber, celery, pecans, onion, salt and pepper. Drizzle with dressing and toss to coat. Cover and refrigerate for 30 minutes before serving.

WILD RICE AND PECAN SALAD WITH GRILLED VENISON SAUSAGE

Steps:

• Wash rice well. Bring 3 cups water to boil in heavy 2- to-3-quart saucepan. Add rice and 1/2 teaspoon salt. When water returns to a boil, cover and simmer 40 minutes or until rice is tender.
• If using grill, preheat it.
• While rice is cooking, toast pecan pieces in peanut oil over medium-low heat, stirring constantly, until lightly browned, about 5 minutes. Transfer, with any oil remaining in pan, to a large bowl.
• Grill or pan-fry the sausage over medium heat, turning often, until brown and cooked through, 12 to 15 minutes. Remove from heat and let stand for 5 minutes.
• Add the cooked rice, scallions, parsley, vinegar and walnut oil to the pecans. Mix well to coat the rice with the oil and vinegar evenly. Season to taste with salt and pepper.
• To serve, mound the rice mixture on a platter or in a shallow bowl. Slice sausage on an angle, arrange on rice and serve at once.