Best Wild Rice And Orzo With Toasted Walnuts Recipes

Wild Rice and Orzo with Toasted Walnuts image

Yield Makes about 12 cups

Number Of Ingredients 10

1 1/2 cups wild rice
6 cups water
1 teaspoon salt
6 tablespoons walnut oil* or extra-virgin olive oil
1 pound orzo (rice-shaped pasta)
3 tablespoons fresh lemon juice plus additional to taste
plus additional fresh lemon juice to taste
2/3 cup finely chopped scallion
1 cup chopped toasted walnuts
*available at specialty foods shops

Steps:

In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes. Drain rice well and transfer to a large bowl. Toss rice with 2 tablespoons oil.
In a saucepan of boiling salted water cook orzo until al dente. Rinse orzo under cold water and drain well. To rice mixture add orzo with remaining 4 tablespoons oil, 3 tablespoons lemon juice, and salt and pepper to taste and toss well. Mixture may be prepared up to this point 1 day ahead and chilled, covered.
Just before serving, stir in scallion and walnuts and season with additional lemon juice and salt and pepper.
Serve mixture at room temperature.

Wild Rice Dressing with Roasted Grapes and Walnuts image

Provided by Betty Rosbottom

Yield Makes 12 servings

Number Of Ingredients 14

6 tablespoons (3/4 stick) butter
1 cup chopped shallots (about 4 large)
1 cup chopped celery (about 3 stalks)
2 cups wild rice (about 12 ounces)
4 1/2 cups (or more) low-salt chicken broth
1 tablespoon dried thyme
1/2 teaspoon coarse kosher salt
1 cup long-grain brown rice
1 1/2 cups red seedless grapes (about 8 ounces)
1 1/2 cups green seedless grapes (about 8 ounces)
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1 1/2 cups walnuts, toasted, chopped
1 tablespoon finely grated orange peel

Steps:

Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
Meanwhile, preheat oven to 350°F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.

Wild Rice and Walnut Pilaf image

Provided by dicentra

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon butter
1/4 cup finely chopped onion
2 1/2 cups water
3/4 cup long-grain brown and wild rice mix (such as Lundberg's)
1/2 teaspoon salt, divided
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1 teaspoon olive oil
2 tablespoons chopped walnuts, toasted

Steps:

Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently.
Stir in water, rice, and 1/4 teaspoon salt; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.
Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.

Nutrition Facts : Calories 47.9, Fat 4.5, SaturatedFat 1, Cholesterol 2.5, Sodium 301.9, Carbohydrate 2, Fiber 0.5, Sugar 0.6, Protein 0.8

Bellepepper's Orzo and Wild Rice Salad image

Provided by bellepepper

Time 30m

Yield 6

Number Of Ingredients 20

2 cups cooked orzo
½ cup cooked wild rice
½ cup diced orange bell pepper
½ cup diced red bell pepper
½ cup frozen corn, thawed
½ cup dried currants
¼ cup diced red onion
¼ cup vegetable oil
3 tablespoons white sugar
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 teaspoon minced fresh onion
1 pinch ground white pepper
1 pinch paprika
1 pinch garlic powder, or to taste
salt to taste
salt and ground black pepper to taste
¼ cup chopped toasted pecans
¼ cup toasted slivered almonds
¼ cup chopped fresh parsley

Steps:

Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 37 g, Fat 15.3 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 6 mg, Sugar 16.7 g