Wild rice salad
Because I love wild rice in whatever way it is prepared. I thought it would be better to do something other than I would usually prepare with rice, something to entice you too. Today I present a simple, filling and colorful salad!
- 100 g of wild rice
- 150 g cherry tomatoes
- 1 cucumber
- 1/2 green bell pepper
- 1 small Russian onion
- juice of 1/2 lemon
- 1 lg olive oil
Preparation time: less than 30 minutes
RECIPE PREPARATION Wild rice salad:
1. Wash the rice in more water and boil it for 15 minutes in water with a little salt. After it boils, rinse it with cold water and let it drain in a sieve.
2. Wash and peel cucumbers, tomatoes, peppers and onions.
3. Cut the peppers, cucumbers and onions into cubes and mix them with the chilled rice. Add cherry tomatoes, olive oil, lemon juice and mix.
Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified season with salt and pepper.
Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
Rice and Assembly
Combine brown rice and 1 cup water in a small saucepan season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45–50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.
Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out next to brown rice let cool.
Meanwhile, preheat oven to 350 °. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Toss both rices, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.
Do Ahead: Rice can be cooked 3 days ahead. Cover and chill. Bring to room temperature before serving.
How would you rate Wild Rice Salad with Corn, Blueberries, and Almonds?
This was pretty good! I feel like itâ & # x20AC; & # x2122; s a lot less that 4 servings. We served with some sliced up cooked beyond sausage and tossed it together. I feel like it wasnâ & # x20AC; & # x2122; t really packing the punch that BA & quotsalads & quot usually hit me with but it was texturally interesting and pretty healthy nonetheless. Followed recipe to a t (I had & quotprosecco & quot vinegar instead of & quotchampagne & quot but that & # x27s so negligible) but it was a little flat for me. I hit it with an extra squeeze of lemon and lots of extra black pep- still pretty good though! 7/10.
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This is a seriously large salad that makes great leftovers. Be sure to store the salad and dressing separately if you intend to have leftovers that last for several days. You can toss it all together at once, but the arugula wilts fairly quickly — not a bad effect if you're eating it all within a day or so.
You could also easily halve this recipe, if you don & # 8217t want to make an enormous amount at once. Either way, you'll end up with some leftover dressing that you can use to improvise your own salads. Let me know how those turn out!
If you have an Instant Pot, (affiliate link) check out the recipe notes for a foolproof and faster way to cook the wild rice.
It was rather heavy and flat. The citrus wasn & # x27t not enough to perk up the oil and grains. Would need some experimentation to become a winner.
I agree with the cook from St. Louis. The farro just made the dish bland even with the citrus. I might give it another try without the farro. Also read the directions the come with your farro. Mine only cooked for 15 minutes as opposed to an hour for the recipe. I believe it was hulled.
I found the dish to be rather flat. Frequently I make virtually the same salad with just wild rice. Two differences are adding an orange champagne vinegar to the dressing and tossing the rice with dressing while it is still warm and can absorb the flavors. To rescue this I did add a good splash of the vinegar. While it brightened the flavor, the farro still kept it from being a great dish.
OK, SO SO, AVERAGE I served it as a first course at a dinner party for 10. It would have been much better as a dish for a buffet. The next day I added thai herbs to it which helped but definitely not good enough on its own with just a salad. Luckily the main course was amazing.
Fabulous! Delicious and beautiful and unique.
The salad has the basics, but the heartiness of the farro requires a heavier, more tangier dressing. After following the recipe, I added some lemon juice and Dijon mustard. That made it perfect! And the salad keeps well and even tastes better on the second day.
Delicious. Very flavorful, especially with the sweet tangerines to balance the hearty, nutty flavor of the farro and wild rice. (The grocery stores have lots of tangerines in stock right now.) I used olive oil instead of vegetable oil and & quotNo-Chicken & quot broth instead of vegetable broth (the No-chicken broth is vegetarian and I & # x27ve found that for some dishes, it imparts a more neutral flavor than store-bought veggie broths). I had extra tangerines on hand for juice, rather than trying to squeeze juice out of the membrane. One day ahead, I prepped the farro, wild rice, cooled it, then tossed it with the dressing and scallions, and refrigerated it overnight to allow the flavors to blend. Immediately before serving, I topped with the peeled tangerines and more sliced scallions. Beautiful dish with the colors of the tangerines and scallions.
This salad is fantastic! But I made several labor saving changes to it. First, I avoided buying farro because it was too expensive and used barley instead. It only needs to cook 20 minutes, not the 40 of the farro. I used satsumas (mini tangerines) and skipped the peeling process that seemed like a heck of a lot of work for not much reward. I juiced two of the satsumas for the dressing juice, suspecting that there was no way I was going to get enough juice out of membranes. You could also just use orange juice - all the dressing really needs is the citrus taste. Added half a cup of pomegranate seeds to give it a punch of color and some extra crunch. Fantastic presentation and it was really really good.
I second the opinion of an earlier reviewer that prepping the tangerines was a LOT of work. I was also testing this recipe for Thanksgiving, and the amount of labor and just so-so taste donâ & # x20AC; & # x2122; t seem worth it. It was good, but not great. Will make something else instead.
We are excited about this recipe, which we tested this week for Thanksgiving. itâ & # x20AC; & # x2122; s on the menu! Nice chewiness (with the wild rice and farro) and the tangerines (and juice) give it a nice tanginess and freshness
Excellent flavors and textures - the citrus is prominent. I used extra tangerines and olive oil instead of veg oil. Great side dish for fish or chicken! I made it with broiled salmon w / a brown sugar-mustard glaze.
made this as a healthy side to roast chicken and it was delicious. I used a navel orange and it was plenty juicy enough.
Farro is also known as emer, or emeer. Itâ & # x20AC; & # x2122; s an early form of wheat-related grain.
The flavors in this recipe were good. Especially since I had 1 cup of farro and 1 cup or wild rice leftover in my pantry. My frustration was that I didn & # x27t read the recipe carefully before making it and missed the recommendation to peel every section of tangerine .. that was tedious and certainly didn’t produce 1/2-cup tangerine juice! I needed to go out and get an extra bottle of tangerine juice to complete the sauce for this recipe. I will make it again but will not peel every section, only take the seeds out. I also recommend getting an extra tangerine for juicing because the recommended method barely produced any juice.
Click on any Name below for the Recipe
Photo of Orzo and Wild Rice Salad is by Caroline Hadilaksono http://blog.hadilaksono.com/ - and is used by permission under the Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0) License. Thank you, Caroline. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.
- ½ cup dried wild rice
- ½ cup broken walnuts or pecans
- ¼ cup mayonnaise
- 3 tablespoons plain Greek yogurt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups seedless red grapes, halved
- 1 medium apple, cored and chopped
- 2 stalks celery with leaves, chopped
- 1 green onion, sliced
Cook wild rice according to package directions. Let cool. Meanwhile, toast walnuts in a dry skillet over medium heat, stirring often, about 5 minutes.
In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.
Wild Rice Chicken Salad
I first had chicken and wild rice salad in Minnesota when we lived there for several years. It was a staple in the deli counter of a couple of the high end grocery stores in the Twin Cities. This is the recipe a local gave me many years ago for this delicious chicken and grape wild rice salad.
WHAT EXACTLY IS WILD RICE?
Wild rice is actually the seed of an aquatic grass species. It & rsquos not rice, nor is it a grain. It & rsquos called rice because it looks and cooks like rice. It grows abundantly and is cultivated in the Northern Great Lakes region and Canada.
HERE & rsquoS WHAT YOU NEED
- Wild rice, of course!
- Cooked and cubed chicken (poached, roasted, leftover or even a rotisserie chicken will work)
- Mayonnaise, milk and lemon juice
- Green onions and water chestnuts
- Grapes and slivered almonds
STEP BY STEP INSTRUCTIONS
Step 1: Cook the rice until tender, cut cooked chicken into bite-sized cubes.
Step 2: Make the dressing and combine with the rice, chicken and water chestnuts. Chill for a few hours.
Step 3: Just before serving, add the grapes and toasted almonds, toss gently to combine.
RECIPE NOTES AND TIPS
- Cook the wild rice to your liking, I like it a little firm to the bite, but you can cook it until it & rsquos as tender as you like.
- I like to roastskin-on, bone-in chicken breastsin the oven for this recipe. Just rub a little olive oil on top, salt and pepper, and bake at 350 & ordm until done. Cool, then remove the skin and bones. Tender, juicy chicken every time.
- Toast the almond sliversbefore mixing in the salad for the best flavor and crunch. Spread on a baking sheet and toast 7 to 8 minutes in 350 & ordm oven.
- You can use red or green grapes,I prefer red for the color.
- The salad needs to chillfor at least a couple of hours or longer for the flavors to meld and the dressing to thicken slightly. Then add the grapes and almonds just before serving.
- Serve the salad over lettucefor a pretty presentation. I mound it over mixed baby greens, bibb or butter lettuce leaves.
This chicken and wild rice salad with crunchy grapes, almonds and water chestnuts is always a huge hit. My vegan-ish daughter used to request it without the chicken, that & rsquos how much she loved it! It & rsquos a great dish for a crowd or potluck, too. Enjoy! Kelly🍴🐦
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- You can use pumpkin or acorn squash in place of the butternut if that & # 8217s all you have.
- The dressing ingredients are quite flexible & # 8211 use apple cider vinegar in place of the white wine vinegar, apple cider in place of the orange juice or maple syrup in place of the honey.
- For the mustard I recommend using a Dijon mustard, but any you have will work. Sometimes I switch things up and use a whole grain mustard, which is very delicious, too!
- You can skip the arugula if it & # 8217s not your thing, or replace it with baby kale or baby spinach.
- Likewise, use a different cheese if Feta isn & # 8217t your thing & # 8211 diced cheddar or Colby Jack would be delicious here, too.
Wild Rice Salad
This salad is full of fiber and has a wonderful nutty texture. It can be prepared in advance and refrigerated overnight or served immediately at room temperature.
Ingredients (serves 4):
To Cook in the Rice Cooker:
To Prepare Separately:
- 12 oz. chicken broth
- 1/2 tsp. leap
- 1 cup blended grains (couscous, barley, baby chickpea beans and red quinoa)
- 1/4 onion, minced
- 1 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 1/4 cup lemon juice
- 1 tsp. child
- 1/4 tsp. leap
- 1/4 tsp. pepper
- 3 Tbsp. olive oil
- 3 Tbsp. flat leaf parsley, chopped
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan. Measure the water using the same measuring cup, and add to the inner cooking pan. Cook the rice using the “BROWN RICE” setting.
While rice cooks, bring chicken broth to a boil in a skillet over medium high heat. Add 1/2 tsp. salt, blended grains and stir, bringing mixture back to a boil. Reduce heat, cover, and simmer for 10 minutes.
Whisk together the red wine vinegar, lemon juice, sugar, salt, pepper, olive oil and parsley in a large bowl.
Add minced onion and 1 Tbsp. olive oil to the cooked grains, mix and set aside.
When the wild rice has finished cooking, combine with cooked grains and toss with dressing (from step # 4).
Believe it or not, wild rice is actually unrelated to rice. It is the seed of a specific aquatic grass that is commonly found growing in rivers in parts of Northern America.
You & # 8217ve probably noticed that it is typically quite a lot more expensive than other varieties of rice, which is because of the fact that there are only 4 varieties of wild rice, compared to thousands of varieties of white rice, so it & # 8217s not as common. It & # 8217s also nowhere near as easy to cultivate.
Wild rice has a distinctive flavor which is more earthy and nutty than white rice. It is also chewier in texture. You'll be happy to hear that it's also arguably a healthier choice as well as being higher in protein than white rice, and a little lower in calories.