Best Sweet Rice Salad Recipes

SWEET CORN AND BASMATI RICE SALAD

Steps:

• Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
• Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
• Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
• Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
• *Available at Indian markets and many supermarkets.

SWEET PEPPER WILD RICE SALAD

Steps:

• In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., In a large nonstick skillet, saute the peppers and zucchini in 1 tablespoon oil for 3 minutes. Add onions; saute 1-2 minutes longer or until vegetables are tender. Transfer to a large bowl., Drain wild rice if necessary; stir into vegetable mixture. Stir in white rice. Sprinkle with salt and pepper. Drizzle with lemon juice and remaining oil; toss to coat. Serve warm or at room temperature.

TANGY-SWEET SALMON AND RICE SALAD

Steps:

• Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
• Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
• Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.

SWEET AND SAVORY SUMMER WILD RICE SALAD

Steps:

• 1. Combine all ingredients making sure to evenly distribute.
• 2. Chill for at least two hours before serving.
• 3. Optional: Can also top salad with blue cheese crumbles

HEARTY SWEET POTATO, ARUGULA & WILD RICE SALAD WITH GINGER DRESSING

Steps:

• To cook the wild rice: Bring a large pot of water to boil (or see Instant Pot option provided in notes). Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid, stir in ¼ teaspoon of the salt, and set aside.
• Meanwhile, to roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Place the cubed sweet potato on the pan, drizzle with the olive oil and sprinkle with ¼ teaspoon of the salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, tossing halfway, until they are caramelized on the edges and tender when pierced through with a fork. Leave the oven on and let the sweet potatoes cool for a few minutes.
• To make the dressing, simply combine all of the ingredients in a small bowl and whisk until thoroughly combined. Set aside.
• Combine the arugula, wild rice and roasted sweet potatoes (keep the parchment paper) in a large serving bowl or platter.
• Spread the seeds and/or chopped nuts on your parchment-covered baking sheet. Bake for 3 to 4 minutes, until lightly golden and fragrant (be sure to set a timer; we're toasting at high heat here).
• Spread the toasted seeds/nuts over the salad. Top with the crumbled feta, green onion and dried cranberries.
• If you're serving the salad immediately, go ahead and drizzle most of the dressing on top (you probably won't use it all). Gently toss to combine, and let the salad rest for a few minutes so the rice has time to absorb some of the dressing. Serve.
• If you're planning to have leftovers, divide the salad into portions and store the dressing separately. The salad and dressing will keep well, each covered in the refrigerator, for up to 5 days. Leftover dressing is great to keep on hand for future salads!

SWEET RICE SALAD

Steps:

• Mix rice, sugar and three cups of milk and cook in double boiler for an hour or until rice is tender. You may need to add more milk. Add only enough milk to keep rice moist.
• Chill rice and then mix in cool whip and raspberries.
• Cooking time does not include time to chill.

SWEET AND SAVORY RICE SALAD

Steps:

• Rinse brown rice 2-3 times and let soak for 10 minutes and drain. Boil a large pot of water, and add rice to boiling water. Stir occasionally. Allow to boil for ~30 minutes, then drain. Cover pot with a clean towel, and cover. Allow to sit for 10 minutes. Uncover. Spread on lightly oiled cookie sheet for cooling. While rice is boiling, rinse and chop vegetables. Once rice is cooled, add olive oil and stir well so all the rice is coated. Add all non-spice ingredients. Then add spices, being sure to stir frequently so everything gets evenly coated.

SWEET RICE SALAD

Steps:

• Drain juice form pineapple and fruit cocktail into a bowl.
• Pour in pudding mix and beat until ready.
• Pour in cool whip and stir.
• Stir in marshmallows, rice, pineapple and fruit cocktail.

WILD RICE-SWEET POTATO SALAD WITH PEARS

Steps:

• For salad, bring water to a boil in a medium saucepan. Add wild rice, reduce heat, cover, and simmer 1 hour or until tender. Set aside.
• Cook sweet potato in boiling water 5 minutes or until tender. Drain and rinse under cold water. Set aside.
• Combine pear and lemon juice in a large bowl and toss to coat. Add cooked wild rice, sweet potato, pepper, onions, sesame seeds, and salt. Toss together.
• For dressing, combine vinegar, apple cider, sesame oil, orange juice concentrate, sage and garlic in a small bowl and whisk well. Pour over rice salad and toss to coat.