Best 4 Wild And Brown Rice Salad Recipes
Wild and brown rice salad is a flavorful, healthy, and versatile dish that can be served as a main course or a side dish. With its combination of nutty, earthy flavors, this salad is sure to impress your taste buds. Whether you are looking for a quick and easy weeknight meal or a dish to wow your guests, this wild and brown rice salad is the perfect choice. Read on for a delicious recipe that will tantalize your taste buds and leave you feeling satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
WILD- AND BROWN-RICE SALAD
Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
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.
Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 4 g, Protein 2 g, Sodium 136 g
BROWN AND WILD RICE SALAD - MACROBIOTIC
I'm learning how to cook macrobiotic food and this was the first recipe that I tried. It turned out so yummy! It's from "Cook Your Way to the Life You Want" by Christine Pirello.
Provided by Jodid
Categories Brown Rice
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.
BROWN & WILD RICE SALAD WITH APRICOTS AND MINT
Steps:
- DIRECTIONS Prepare rice according to package directions. Let cool. While rice is cooking, grate orange peel, then cut orange in half and juice. In small saucepan, combine apricots, orange peel and orange juice. Bring to a boil. Remove from heat and let cool. Mix rice, apricot mixture, pecans and mint. Refrigerate for two hours. When ready to serve, mix in oil and season with salt and pepper.
Tips:
- Use a variety of wild and brown rice. This will give your salad a more complex flavor and texture. Try using a mix of black, red, and white wild rice, and brown rice.
- Cook the rice according to the package directions. Be sure to rinse the rice before cooking to remove any excess starch.
- Let the rice cool completely before assembling the salad. This will help to prevent the salad from becoming soggy.
- Use a variety of vegetables in your salad. This will add color, flavor, and nutrients. Some good options include bell peppers, carrots, celery, cucumbers, and tomatoes.
- Use a light vinaigrette or dressing. This will help to keep the salad from becoming too heavy.
- Serve the salad immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Wild and brown rice salad is a healthy and delicious side dish or main course. It's easy to make and can be customized to your liking. With its variety of flavors and textures, this salad is sure to be a hit at your next gathering.
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