Number Of Ingredients 12 Steps:
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside. Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.
Time 15m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Yield serves 4 Number Of Ingredients 14 Steps:
Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt. Return to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes. Remove from heat; let stand, covered, 10 minutes. Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan. Bring to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes. Remove from heat; let stand, covered, 10 minutes. In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, 10 minutes. In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper. Fluff all the rice with a fork, then transfer to a serving bowl. Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro. Add dressing, and toss well to combine. The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly. Serve at room temperature. (Per Serving) Calories: 177 Saturated Fat: .5g Unsaturated Fat: 2.5g Cholesterol: 0mg Carbohydrates: 34g Protein: 4g Sodium: 151mg Fiber: 2g
Time 2h Yield 4 to 6 servings Number Of Ingredients 11 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.
Time 1h10m Yield 4 to 5 servings Number Of Ingredients 12 Steps:
Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready. In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes. In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned. Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.
Time 35m Number Of Ingredients 9 Steps:
Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers. Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.
Time 45m Yield Serves 4 to 6 Number Of Ingredients 13 Steps:
Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients. Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.
Time 2h10m Yield 8 Number Of Ingredients 15 Steps:
Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes. Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing. Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.
Time 4h45m Yield 16 Number Of Ingredients 18 Steps:
Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool. While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl. Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts. Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well. Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined. Add dressing the the rice salad and toss well. Chill for 4 hours before serving.
Time 2h30m Yield Serves 4 to 6 Number Of Ingredients 15 Steps:
Cook the rice. Combine with 1 2/3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 minutes, or until there is no more water in the pot. Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes. Transfer the rice to a wide bowl or a sheet pan and allow to cool completely. Meanwhile cook the farro. Combine with 3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 to 50 minutes, until tender. Turn off the heat and allow the farro to sit in the hot water for another 15 minutes, then drain and place in a paper towel-lined bowl to cool. In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme. In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic. Whisk in the olive oil. Pour over the grain mixture, add freshly ground pepper, and toss the mixture well. Line individual salad plates or a platter with arugula. Top with the salad. Garnish, if desired, with more crumbled feta, and serve.
Time 15m Yield 8 serving(s) Number Of Ingredients 11 Steps:
In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 19 Steps:
Make the salad: Place basmati rice, wild rice and water in a pressure cooker. Cover loosely and bring to a boil. Add salt, seal cover, and bring to high pressure. Reduce heat to low, place pot on a flame deflector, and cook for 25 minutes. Turn off heat and leave pot undsiturbed for another 25 minutes so rice can finish cooking in the steam (I just skipped all of this and used my rice steamer). Transfer rice to a serving bowl. Stir in dried fruit, nuts and vegetables until well combined. Set aside. Make the dressing: Combine soy sauce and oil in a saucepan. Warm over low heat for 1-2 minutes. Transfer to a bowl with remaining ingredients. Whisk until well combined. Fold dressing into rice salad and allow to stand for 10-15 minutes before serving to allow flavors to develop.
