Time 10m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.
Time 20m Yield 8 servings. Number Of Ingredients 9 Steps:
Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.
Time 1h50m 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 35m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Half fill a large saucepan with water and bring to a boil. Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender. Drain in strainer and place in a bowl. Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes. Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown. Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper. Taste and add more lemon juice if necessary. Serve.
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 35m Number Of Ingredients 11 Steps:
Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown. Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.
Time 30m Yield Makes 6 servings, about 1 cup each. Number Of Ingredients 6 Steps:
Cook rice blend as directed on package; cool completely. Stir in remaining ingredients.
Time 1h15m Yield 8 Number Of Ingredients 9 Steps:
Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill. In medium bowl, mix yogurt and honey. Add cooked wild rice and remaining ingredients; toss.
Time 2h20m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In a small bowl mix the first 5 ingredients. Set aside. Halve orange sections, then combine all the rest of the ingredients. Mix the dressing ingredients again and toss with salad to coat well. Cover and refrigerate at least 2 hours until well chilled.
Time 20m Yield 6 Number Of Ingredients 7 Steps:
Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well. In large bowl, mix yogurt and cinnamon. Fold in whipped topping. Gently stir in rice and remaining ingredients.
