Best Wild Rice Salad With Figs Rutherford Grill Napa Valley 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 Salad With Figs - Rutherford Grill, Napa Valley image

Provided by swissms

Categories Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

4 cups water
1 teaspoon salt
1 cup wild rice (about 6 oz.)
1/2 cup finely chopped dried calimyrna fig
1/3 cup chopped toasted pecans
1/3 cup chopped toasted unsalted cashews
1/4 cup finely chopped green onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onions
2 tablespoons raspberry vinegar or 2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 cup vegetable oil
1/4 cup olive oil
salt, to taste
ground black pepper, to taste

Steps:

Combine 4 cups water and salt in medium saucepan and bring to a boil.
Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool.
Transfer rice to large bowl. Mix in figs, pecans, cashews, green onions, celery and red onion. (Can be prepared 1 day ahead. Cover and refrigerate.).
Mix vinegar, lemon juice, garlic, mustard and sugar in blender. With blender running, gradually mix in both oils.
Pour dressing over rice mixture and toss. Season salad with salt and pepper.

Amaretto Mimosa image

Provided by katie in the UP

Categories Beverages

Time 5m

Yield 12 Glasses

Number Of Ingredients 3

3 cups fresh orange juice, strained
1/4 cup almond flavored liqueur
1 (750 ml) bottle sparkling wine, chilled

Steps:

In a pitcher stir together orange juice and liqueur.
Fill each of 6 champagne flutes halfway with some juice mixture and top off with sparkling wine.

Nutrition Facts : Calories 287.5, Fat 0.1, Sodium 16.3, Carbohydrate 15, Fiber 0.1, Sugar 7.7, Protein 0.7

Wild Rice Salad image

Provided by Derf2440

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups cooked wild rice
10 ounces fresh Baby Spinach
1 1/2 cups sliced fresh mushrooms
1 yellow pepper, chopped
1 red pepper, chopped
2 cups bean sprouts
1/2 cup sliced sweet onion (such as walla walla)
1/2 cup sliced almonds
2 cups golden raisins
1/4 cup low sodium soy sauce
1/2 cup light olive oil
2 -3 cloves garlic, smashed