WILD RICE, CRANBERRY AND WALNUT SALAD
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
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
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
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
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
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
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
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
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
Great Minnesota salad with fresh blueberries and wild rice! Delish!
Provided by Kimber Lewis
Categories Lettuce Salads
Time 1h5m
Number Of Ingredients 17
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
Yield 6 servings
Number Of Ingredients 14
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
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
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
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
Steps:
- Combine all ingredients in medium bowl; toss to coat. Garnish with dried craisins or dried cherries and serve immediately.
CURRIED WALNUT RICE SALAD
"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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love