Best Vegetable And Wild Rice Salad Recipes

Vegetable and Wild Rice Salad image

Provided by Anastasia St. Amand

Yield Serves 4

Number Of Ingredients 11

2 cups chicken broth
1 cup wild rice
1 small bunch broccoli, cut into florets
6 asparagus spears, cut into 1-inch pieces
4 ounces green beans, cut into 1-inch pieces
2 carrots, peeled, sliced
1 tomato, chopped
1/2 cup crumbled blue cheese
1/4 cup olive oil
2 tablespoons white wine vinegar
Salt and pepper

Steps:

Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour.
Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water until crisp-tender, about 6 minutes. Drain and rinse under cold water. Drain well.
Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with tomato and cheese. Combine olive oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve.

Wild Rice and Roasted Vegetable Salad with Sherry-Thyme Vinaigrette image

Yield Makes 20 servings

Number Of Ingredients 11

2/3 cup olive oil
1/3 cup Sherry wine vinegar
2 tablespoons chopped fresh thyme
1 garlic clove, minced
5 6-ounce packages wild rice, rinsed, drained
Nonstick vegetable oil spray
1 pound carrots, peeled, cut diagonally into 1 1/2-inch pieces
6 1/2 tablespoons vegetable oil
1 1/2 pounds crimini mushrooms
3 large red bell peppers, quartered
1large red onion, cut into 6 wedges

Steps:

Whisk first 4 ingredients in medium bowl. Season with salt and pepper.
Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 1 hour; drain well. Place in large bowl. Add half of vinaigrette to warm rice; toss to coat.
Position racks in bottom third and top third of oven and preheat to 425°F. Spray 2 large baking sheets with nonstick spray. Toss carrots with 1 1/2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared baking sheet. Toss mushrooms with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to second prepared baking sheet. Roast carrots and mushrooms until brown and tender, stirring twice, about 30 minutes. Transfer to large bowl and cool.
Spray same sheets with nonstick spray. Toss peppers with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared sheet. Place onion wedges, rounded side down, on second sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt. Roast peppers and onions until brown and tender, about 30 minutes. Cool.
Cut all vegetables into 3/4-inch pieces. Transfer to bowl with rice. Add remaining vinaigrette and toss to coat. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)