Best Wild Rice And Feta Salad Recipes

Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta Recipe image

Provided by @MakeItYours

Number Of Ingredients 14

1/2 cup wild rice
1 1/4 cups broth, chicken or vegetable
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
8 ounces mushrooms, cleaned and sliced
salt and pepper to taste
1 tablespoon oil
salt and pepper to taste
1 pound asparagus, trimmed and cut into bite sized pieces
2 tablespoons dill, chopped
1/4 cup balsamic vinaigrette
4 cups salad greens
1/4 cup feta or goat cheese or blue cheese, crumbled

Steps:

Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
About 30 minutes in, heat the oil in a pan.
Add the onion and saute until tender, about 3-5 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
Meanwhile, toss the asparagus in the oil along with some salt and pepper.
Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F/200C oven until tender, about 10-15 minutes.
Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta image

Provided by @MakeItYours

Number Of Ingredients 14

1/2 cup wild rice
1 1/4 cups broth, chicken or vegetable
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
8 ounces mushrooms, cleaned and sliced
salt and pepper to taste
1 tablespoon oil
salt and pepper to taste
1 pound asparagus, trimmed
1 handful dill, chopped
1/4 cup balsamic vinaigrette
4 cups salad greens
1/4 cup feta or goat cheese or blue cheese, crumbled

Steps:

Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
About 30 minutes in, heat the oil in a pan.
Add the onion and saute until tender, about 3-5 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
Meanwhile, toss the asparagus in the oil along with some salt and pepper.
Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F oven until tender, about 10-15 minutes.
Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

Wild Rice and Feta Salad image

Provided by English_Rose

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

9 ounces long grain and wild rice blend
14 ounces garbanzo beans, drained
4 ounces dried cranberries
1 red onion, sliced
1 garlic clove, crushed
3 tablespoons olive oil
2 tablespoons lemon juice
7 ounces feta cheese
2 tablespoons flat leaf parsley, roughly chopped

Steps:

Rinse the rice and boil according to the pack instructions, adding the garbanzo beans for the final 4 minutes.
Drain and allow to cool a little, then mix through the cranberries and onion.
Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing.
Toss with the rice mixture, then pile onto a large serving plate.
Crumble over the feta and scatter with the parsley.
Serve warm or cold.

Nutrition Facts : Calories 374.8, Fat 22.5, SaturatedFat 9.4, Cholesterol 46.8, Sodium 886.4, Carbohydrate 31.9, Fiber 6.2, Sugar 4.7, Protein 12.9