Best Vegetable Wild Rice Salad Recipes

Vegetable Wild Rice Salad image

Provided by PJ's kitchen

Time 45m

Yield 8

Number Of Ingredients 11

1 ½ cups water
1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
1 (10 ounce) package frozen peas
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (6 ounce) can sliced black olives, drained
1 cup diced roma tomatoes
1 bunch fresh parsley, finely chopped
3 green onions, sliced
½ cup white balsamic vinegar
¼ cup canola oil
¼ cup white sugar

Steps:

Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.

Nutrition Facts : Calories 252 calories, Carbohydrate 35.4 g, Fat 10.9 g, Fiber 4 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 633.9 mg, Sugar 11.8 g

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.)