RICE SALAD RECIPES RECIPES

RICE SALAD RECIPES | BBC GOOD FOOD

Rice salad recipes | BBC Good Food image

Rustle up a rice salad as a main or side dish. From rice tabbouleh to warm salads, using brown, white, short- or long-grain, browse our best recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

WILD RICE SALAD | RICE RECIPES | LAURA FYFE FOR JAMIE MAGAZINE

Wild rice salad | Rice recipes | Laura Fyfe for Jamie magazine image

Total Time 25 minutes

Yield 6

Number Of Ingredients 6

Ingredients

400 g mixed rice, such as Camargue, wild, long-grain
150 g mixed nuts
½ a bunch of fresh basil (15g)
½ a bunch of fresh mint (15g)
75 g dried apricots
extra virgin olive oil

Steps:

1. Cook the rice according to the packet instructions until tender. Drain, then allow to cool.
2. Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.
3. Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.

Nutrition Facts : Calories 411 calories, FatContent 14.2 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 15 g protein, CarbohydrateContent 59.4 g carbohydrate, SugarContent 6.9 g sugar, SodiumContent 0.4 g salt, FiberContent 3.8 g fibre

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WILD RICE SALAD RECIPE | INA GARTEN | FOOD NETWORK

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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.

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WILD RICE SALAD RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 1 hours 50 minutes

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.

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HOLIDAY WILD RICE SALAD - THE PIONEER WOMAN – RECIPES ...

The very best salads are loaded salads, don’t you agree? I adore fresh greens that are piled high with different flavors, colors, and textures.
From thepioneerwoman.com
Total Time 1 hours 30 minutes
Category Christmas, Thanksgiving, main dish, salad

Please note that most of the quantities of the salad ingredients can be adjusted as desired.For the maple mustard dressing:Place all dressing ingredients in a small bowl and use an immersion blender to blend until smooth and emulsified. If you don't have an immersion blender, place all dressing ingredients in a jar or container with a tight fitting lid and shake until emulsified. Just know that the dressing will not be as smooth.For the salad:First, cook the wild rice. Heat a medium to large sauce pan over high heat. Add chicken broth and bring to a boil. Stir in wild rice and salt. Turn heat down to low/medium-low, cover, and simmer until wild rice is split open and curled. This should take right around 1 hour. If you see a good amount of wild rice still not split open, simmer for another 15 minutes. Remove from heat and drain any excess liquid. Fluff with a fork and set aside.Fry bacon in a skillet over medium heat, until chewy-crisp. Remove bacon from skillet and drain on a paper-towel-lined plate. Once cool, chop into bite-sized pieces.Place apple slices in a bowl and squeeze some lemon juice over them. Toss a few times to coat. This will help them to not brown as quickly.To assemble the salad, place a layer of greens on the bottom of selected platter. Then arrange the rest of the ingredients as desired. Serve with maple mustard dressing on the side.Note: The ingredient possibilities are nearly endless for a salad like this. If you don't like pecans, use pistachios, walnuts, or almonds. Pears would be lovely instead of the apples. Goat cheese would be nice if blue cheese isn't your thing. And prosciutto would be a good substitute for the bacon.

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RICE SALAD RECIPES | BBC GOOD FOOD

Rustle up a rice salad as a main or side dish. From rice tabbouleh to warm salads, using brown, white, short- or long-grain, browse our best recipes.
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WILD RICE SALAD | RICE RECIPES | LAURA FYFE FOR JAMIE MAGAZINE

From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 411 calories per serving

1. Cook the rice according to the packet instructions until tender. Drain, then allow to cool.
2. Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.
3. Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.

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HOLIDAY WILD RICE SALAD - THE PIONEER WOMAN – RECIPES ...

Please note that most of the quantities of the salad ingredients can be adjusted as desired.For the maple mustard dressing:Place all dressing ingredients in a small bowl and use an immersion blender to blend until smooth and emulsified. If you don't have an immersion blender, place all dressing ingredients in a jar or container with a tight fitting lid and shake until emulsified. Just know that the dressing will not be as smooth.For the salad:First, cook the wild rice. Heat a medium to large sauce pan over high heat. Add chicken broth and bring to a boil. Stir in wild rice and salt. Turn heat down to low/medium-low, cover, and simmer until wild rice is split open and curled. This should take right around 1 hour. If you see a good amount of wild rice still not split open, simmer for another 15 minutes. Remove from heat and drain any excess liquid. Fluff with a fork and set aside.Fry bacon in a skillet over medium heat, until chewy-crisp. Remove bacon from skillet and drain on a paper-towel-lined plate. Once cool, chop into bite-sized pieces.Place apple slices in a bowl and squeeze some lemon juice over them. Toss a few times to coat. This will help them to not brown as quickly.To assemble the salad, place a layer of greens on the bottom of selected platter. Then arrange the rest of the ingredients as desired. Serve with maple mustard dressing on the side.Note: The ingredient possibilities are nearly endless for a salad like this. If you don't like pecans, use pistachios, walnuts, or almonds. Pears would be lovely instead of the apples. Goat cheese would be nice if blue cheese isn't your thing. And prosciutto would be a good substitute for the bacon.

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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 …
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