Best Sweet Pepper Wild Rice Salad Recipes
WILD RICE SALAD WITH SWEET PEPPERS
When it 'cooks perfectly every time', you simply know it has to be Tastic. Today's Wild rice salad recipe is just in time for Heritage day, a national celebration that honours our cultural roots and the generational food that's kept us well-fed and happily gathered around the table. As part of Heritage day celebrations, I was invited by Tastic to #CelebrateYourHeritage by sharing a rice-based recipe that my Mum made for us growing up. To be fair, it was a struggle deciding on which recipe to choose. My sweet tooth leaned towards rice pudding with singed meringue topping and a spoonful of tart apricot jam. On the savoury side, I recall a curried rice salad that she used to make regularly on weekends, either as a side for the braai or to be enjoyed with cold meats and salads. I decided on the latter, with some modest changes. About the recipe There's nothing complicated about this recipe, but even the simplest of recipes have a smidge of secrecy. The key to the best rice salad is dry grains. This way, the dressing soaks up and there's no chance of watered down flavours. Once cooked, I rinse and drain the rice thoroughly. Place in a wide bowl and allow a little time to air dry. Tweaks I've added a couple of tweaks to my Mum's original recipe. It's lighter, brighter and smacks of wholesome goodness. I'm a huge fan of Brown and wild rice. It's nutty flavour and toothsome bite is one of the reasons it's part of our weekly meal prep. There's always cooked rice in the fridge for instant Asian fried rice or roast salads. To my salad, I've added vegetable atchar, Turkish apricots and fresh nectarines. Atchar is a popular Indian condiment made of spicy fermented vegetables. It's good for the gut and very good in this salad, too. The dressing gets a lively shake up with Greek yoghurt and lemon juice. Finish with a generous handful of toasty nuts and it's table-ready.
Provided by Dianne Bibby
Yield 8
Number Of Ingredients 23
Steps:
- Place the cooked rice, red and green peppers, onions, apricots and atchar in a large mixing bowl and toss together. To make the dressing, place all the ingredients in a jam jar and shake to combine. For the curried mayo, whisk all the ingredients together and pour into a small serving bowl. Pour the dressing over the salad and toss to combine. Sear the nectarine slices briefly in a griddle pan, about 2 minutes per side, then drizzle with a teaspoon of honey. Alternatively, you can leave this step out and serve them freshly sliced. Transfer the salad to a large platter. Toss through a handful of herbs and arrange the peaches and radishes on top. Scatter over the nuts and serve the curried mayo alongside.
WILD RICE SALAD
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
COLD WILD RICE SALAD
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
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
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