Best Walnut Rice Salad Recipes

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WILD RICE, CRANBERRY AND WALNUT SALAD



Wild Rice, Cranberry and Walnut Salad image

Wild rice is actually the seed of an aquatic grass, native to North America. High in protein and carbohydrates and low in fat, it has a distinctive nutty taste and dark brown colour, and is often added to rice mixes for visual appeal and flavour. To cook rice in the microwave, place rice in a microwave-safe bowl with 2 cups of hot water. Microwave on high (100%) for 11 to 14 minutes or until liquid has mostly evaporated. Stir rice with a fork to separate grains.

Provided by Sonya01

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup basmati rice pilaf (we used Tilda brand, see tip)
1 cup dried cranberries
2 sticks celery, thinly sliced
1 cup walnuts, roughly chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

  • Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
  • Combine rice, cranberries, celery and walnuts in a bowl.
  • Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.

CRANBERRY-WALNUT WILD RICE SALAD



Cranberry-Walnut Wild Rice Salad image

Toss together this delicious Cranberry-Walnut Wild Rice Salad for your next party. Enjoy the bites of blue cheese and more in this colorful wild rice salad.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield Makes 4 servings.

Number Of Ingredients 7

1/2 cup long-grain white rice, uncooked
1/4 cup wild rice, uncooked
2/3 cup ATHENOS Crumbled Blue Cheese
1/2 cup dried cranberries
1/2 cup walnut pieces, toasted
2 green onions, diagonally sliced
1/2 cup KRAFT Red Wine Vinaigrette Dressing

Steps:

  • Cook rices in separate saucepans as directed on packages. Cool slightly.
  • Mix rices, cheese, cranberries, walnuts and onions in medium bowl. Add dressing; mix lightly. Cover.
  • Refrigerate at least 1 hour to allow flavors to blend. Serve on lettuce-covered salad plates.

Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD



Skillet Wild Rice, Walnut and Broccoli Salad image

Broccoli flowers catch the nutty, lemony dressing in this winter salad.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 1h

Yield Serves 6

Number Of Ingredients 14

3 1/2 cups water, vegetable stock or chicken stock
Salt to taste
1 cup wild rice
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or champagne vinegar
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or puréed
1/4 cup walnut oil
1/4 cup extra virgin olive oil
1/2 pound broccoli crowns, broken into small florets
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh herbs such as chives, dill, tarragon, marjoram
1/4 cup shelled walnuts
Freshly ground pepper to taste

Steps:

  • In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet.
  • Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside.
  • Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 2 grams, TransFat 0 grams

FETA, CRANBERRY AND WALNUT RICE SALAD



FETA, CRANBERRY AND WALNUT RICE SALAD image

Categories     Salad     Side     Quick & Easy     Healthy     Simmer

Yield 4 people

Number Of Ingredients 10

One 4 oz. package Farmhouse® Long Grain & Wild Rice Herb & Butter
1/2 cup dried cranberries
1/2 cup walnut pieces, toasted
1/2 cup scallions, thinly sliced
One 11 oz. can mandarin oranges, drained
3 oz. feta cheese, crumbled
Dressing:
1/3 cup olive oil
1/4 cup rice wine vinegar
1/4 teaspoon pepper

Steps:

  • Prepare rice according to package directions. Cool. In small bowl, place cranberries and cover with hot water. Let stand for 5 minutes; drain. In separate small bowl, combine dressing ingredients. Combine cranberries, walnuts, scallions, oranges and feta cheese. Add to rice. Add dressing and toss. Chill at least 20 minutes for flavors to blend.

BLUEBERRY WALNUT WILD RICE SALAD



Blueberry Walnut Wild Rice Salad image

Make and share this Blueberry Walnut Wild Rice Salad recipe from Food.com.

Provided by SweetySJD

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup walnuts, coarsely chopped
2 cups fresh blueberries
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh tarragon, chopped
1 1/2 cups wild rice, cooked and cooled
6 ounces chicken breasts, cooked and cubed
1 cup orange juice, freshly squeezed
2 tablespoons white wine vinegar
1 tablespoon flat leaf parsley, chopped
2 teaspoons fresh thyme leaves
1 tablespoon walnut oil (optional)
1 head butter lettuce
1 orange, peeled and segmented

Steps:

  • Preheat oven to 350°F.
  • Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
  • Wash and drain blueberries, remove stems and place in a large bowl.
  • Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
  • Add rice, chicken and walnuts.
  • In a small bowl combine dressing ingredients.
  • Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.

Nutrition Facts : Calories 524.9, Fat 19.4, SaturatedFat 2.6, Cholesterol 27.2, Sodium 108.3, Carbohydrate 70.6, Fiber 8.5, Sugar 18.4, Protein 23.1

BLUEBERRY WALNUT WILD RICE SALAD



BLUEBERRY WALNUT WILD RICE SALAD image

Great Minnesota salad with fresh blueberries and wild rice! Delish!

Provided by Kimber Lewis

Categories     Lettuce Salads

Time 1h5m

Number Of Ingredients 17

3/4 c coarsely chopped walnuts
2 c of blueberries
1/4 tsp sugar
1/8 tsp salt
1/8 tsp white or black pepper
1 tsp fresh tarragon
1 1/2 c wild rice cooked and cooled
6 oz turkey or chicken cut into strips or chunks
DRESSING FOR SALAD
1/2 c juice of one orange
2 Tbsp champagne or white wine vinegar
1 Tbsp chopped flat leaf parsley
2 tsp fresh thyme leaves
1 Tbsp walnut oil (optional)
TO SERVE
1 bunch butter lettuce
1 large orange, peeled cut into segments

Steps:

  • 1. PREHEAT OVEN TO 350 DEGREES. PLACE WALNUTS ON A SHEET PAN AND BAKE FOR 5-7 MINUTES, UNTIL LIGHTLY TOASTED. SET ASIDE TO COOL. WASH AND DRAIN BLUEBERRIES, REMOVING ANY STEMS. TURN BERRIES INTO A LARGE BOWL. ADD SUGAR, SALT, PEPPER AND TARRAGON. TOSS TO COAT. LET STAND 15 MINUTES. ADD WILD RICE, MEAT AND WALNUTS. IN A SMALL BOWL COMBINE THE ORANGE JUICE, VINEGAR, PARSLEY, THYME (AND OIL IF USING). POUR OVER BLUEBERRY MIXTURE AND MIX WELL. DIVIDE BUTTER LETTUCE AND ORANGE SEGMENTS AMONG 4 PLATES. TOP EACH WITH ¼ CUP OF THE BLUEBERRY WALNUT SALAD MIXTURE. SERVE AT ROOM TEMPERATURE. NOTES: MAY BE MADE 2 HOURS AHEAD

SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD



SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD image

Yield 6 servings

Number Of Ingredients 14

3 1/2 cups water, vegetable stock or chicken stock
Salt to taste
1 cup wild rice
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or champagne vinegar
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or puréed
1/4 cup walnut oil
1/4 cup extra virgin olive oil
1/2 pound broccoli crowns, broken into small florets
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh herbs such as chives, dill, tarragon, marjoram
1/4 cup shelled walnuts
Freshly ground pepper to taste

Steps:

  • 1. In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet. 2. Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside. 3. Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.

WALNUT RICE SALAD



Walnut Rice Salad image

Rice blends with walnuts, onions, chopped apple and a curried lemon dressing in this versatile salad. It could be a main luncheon salad in warm weather or a change-of-pace complement to a poultry or fish dinner any time of year.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 14

5 cups cooked rice
1-1/2 cups chopped walnuts
1 large tart apple, chopped
1 cup chopped green onion
1 large carrot, grated
1/2 cup minced fresh parsley
DRESSING:
1/3 cup lemon juice
2 tablespoons honey
1 tablespoon mayonnaise
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon curry powder
1/2 cup vegetable oil

Steps:

  • Combine the first six ingredients. Combine the juice, honey, mayonnaise, garlic, salt and curry powder; gradually whisk in the oil. Just before serving, drizzle over rice salad.

Nutrition Facts :

PEAR & WALNUT RICE SALAD



Pear & Walnut Rice Salad image

This comes together very quickly as I make the rice the night before when making dinner and then just set out to bring back to room temp. Best served at room temp.

Provided by Debbwl

Categories     Brown Rice

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups cooked brown rice
1 large pear, cored and diced (firm works best)
3 green onions, sliced
1/2 cup walnuts, toasted and coarsely chopped
1/3 cup blue cheese, crumbled
1/3 cup raspberry vinaigrette dressing
1/2 teaspoon salt
1/4 teaspoon pepper
dried craisins or cherries, for garnish

Steps:

  • Combine all ingredients in medium bowl; toss to coat. Garnish with dried craisins or dried cherries and serve immediately.

CURRIED WALNUT RICE SALAD



Curried Walnut Rice Salad image

"As a busy wife and mother of eight, I'm always on th look out for tasty and nutritious recipes," shares Rhoda Wenger of Pilot Mountain, North Carolina. "With its mild curry flavor, nutty crunch and veggie garnish, this one easily passed my test!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 15

1-3/4 cups brown rice, cooked and cooled
1 medium cucumber, diced
1/2 cup chopped onion
1 large carrot, shredded
1 tablespoon minced fresh parsley
3 tablespoons fat-free mayonnaise
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon curry powder
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped walnuts, toasted
4 medium tomatoes, cut into wedges

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, whisk mayonnaise, oil, lemon juice, honey, curry powder, garlic, salt and pepper; stir into rice mixture. Just before serving, stir in nuts. Garnish with tomatoes.

Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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