Best Wild Rice Salad With Blood Oranges Recipes

Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

Wild Rice Mandarin Salad image

Provided by kowkin

Categories Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

1 cup wild rice
1/2 cup unsalted shelled pistachio, chopped
1 (10 ounce) can mandarin orange segments, drained
1/4 cup dried cranberries
2 tablespoons celery, diced
2 tablespoons red onions, diced
1/4 cup green onion, chopped
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 teaspoon sugar
1/8 cup vegetable oil
1/8 cup olive oil
salt and pepper

Steps:

Nutrition Facts : Calories 201.3, Fat 10.7, SaturatedFat 1.4, Sodium 12.2, Carbohydrate 23.6, Fiber 3, Sugar 5.8, Protein 5

Wild Rice Salad with Blood Oranges image

Provided by Martha Stewart

Number Of Ingredients 10

3 cups wild rice
Salt
4 blood oranges, or navel oranges
3 tablespoons red-wine vinegar
3 tablespoons sherry vinegar
1 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
6 scallions, cut into 1/8-inch rounds
1 cup dried cranberries
1 bunch flat-leaf parsley leaves, finely chopped (1/2 cup)

Steps:

Cook wild rice in a large pot of salted boiling water until just tender, about 40 minutes. Drain in a colander.
Meanwhile, cut away peel and pith from oranges; holding oranges over a bowl to catch the juice, remove segments from white membrane; place segments in the bowl.
Combine vinegars, 1 1/2 teaspoons salt, and pepper in a bowl. Slowly whisk in olive oil.
In a large serving bowl, combine rice, scallions, dried cranberries, parsley, and orange sections and their juice. Drizzle vinaigrette over the salad, gently toss, season, and serve.