Best 10 Wild Rice And Apricot Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you in search of a tantalizing and wholesome dish that combines the goodness of wild rice and the sweet tang of apricots? Look no further! This article will guide you through the process of creating a delightful wild rice and apricot salad, a culinary masterpiece that offers a perfect balance of flavors and textures. Get ready to embark on a culinary journey as we explore the best recipe for this delectable salad, packed with nutrients and bursting with flavors that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT WILD RICE SALAD



Apricot Wild Rice Salad image

Nutty, fruity and packed with flavor, this make-ahead dish is a wholesome side for all kinds of entrees." -Barbara Schulte, Payson, Arizona

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 15 servings (2/3 cup each).

Number Of Ingredients 9

3 cups water
2 cups uncooked wild rice
2 cups finely chopped dried apricots
2 cups dried cherries
1 cup chopped walnuts
1/2 cup olive oil
1/3 cup lemon juice
2 tablespoons maple syrup
1-1/2 teaspoons salt

Steps:

  • In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Drain if necessary. Transfer to a large bowl; cool completely., Meanwhile, place apricots in a small bowl; cover with boiling water. Let stand for 5 minutes; drain. Stir the apricots, cherries and walnuts into rice. In a small bowl, whisk the oil, lemon juice, maple syrup and salt. Pour over rice mixture and mix well. Refrigerate for at least 30 minutes.

Nutrition Facts : Calories 293 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.

MINNESOTA APRICOT WILD RICE SALAD



Minnesota Apricot Wild Rice Salad image

Provided by Midwest Living

Categories     Food

Time 5h

Yield 8 side-dish servings

Number Of Ingredients 11

1 ¼ cups (8 ounces) uncooked wild rice, rinsed and drained
3 cups chicken broth or water
½ cup thinly sliced green onions
⅓ cup dried apricots, cut into thin strips
¼ cup chopped red sweet pepper
2 tablespoons snipped fresh cilantro
2 tablespoons rice vinegar or white wine vinegar
2 tablespoons orange juice
2 teaspoons honey
¼ cup canola or salad oil
Salt and ground black pepper

Steps:

  • In a medium saucepan, place wild rice. Add chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 40 to 45 minutes or until rice is tender; drain. Transfer to a large bowl. Add green onions, apricots, sweet pepper, and cilantro; stir to combine.
  • In a small bowl, stir together vinegar, orange juice, and honey. Using a wire whisk, slowly whisk in oil. Pour dressing over rice mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill at least 4 hours before serving. Store, covered, in refrigerator up to 4 days. Makes 8 side-dish servings.

Nutrition Facts : Calories 189 calories, Carbohydrate 25 g, Fat 8 g, Protein 6 g, SaturatedFat 1 g, Sodium 332 mg

WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

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.

WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

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.

WILD RICE AND APRICOT SALAD



WILD RICE AND APRICOT SALAD image

Categories     Salad     Fruit     Side

Yield 4 servings

Number Of Ingredients 12

1 c wild rice, uncooked
3 c watere
5 shallots, halved (about 1/4 lb)
2 tsps olive oil, divided
1/2 c thinly sliced green onions
1/2 c dried apricots, cut into 1/4" strips
2 Tbsps chopped fresh parsley
2 Tbsps water
2 Tbsps balsamic vinegar
1/4 tsp grated orange rind
1/4 tsp salt
1/8 tsp pepper

Steps:

  • Wash wild rice in 3 changes of hot water; drain. Combine rice and 3 c water in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 mins. Drain and set aside. Toss shallots with 1 tsp oil in a shallow baking dish. Bake at 400 degs for 20 mins or until shallots are softened and edges are dark brown. Combine rice, shallots, green onons, apricots and parsley in a bowl; toss gently, and set aside. Combine remainng tsp oil, 2 Tbsp water and next 4 ingredients in a bowl; stir with a wire shisk. Pour over rice mixture; toss gently.

WILD RICE AND ALMOND SALAD



Wild rice and almond salad image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

3 1/2 to 4 cups cooked wild rice (see recipe)
1/2 cup sliced almonds
1/2 cup imported black olives, pitted
1 cup raisins
1 cup peeled, seeded, diced tomatoes
1/4 cup red-wine vinegar
1/2 cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste
3 bottled hot cherry peppers or pickled jalapenos, chopped
1 tablespoon finely chopped fresh coriander, optional

Steps:

  • Put the rice in a mixing bowl and let it cool.
  • Preheat oven to 375 degrees.
  • Put the sliced almonds in a small skillet and place in the oven. Bake five minutes or longer, shaking the skillet occasionally, until the slices are nicely browned. Let cool.
  • To the rice add the almond slices, olives, raisins, tomatoes, vinegar, olive oil, salt, pepper, cherry peppers or jalapenos and coriander. Toss to blend and serve at room temperature.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 20 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 501 milligrams, Sugar 17 grams, TransFat 0 grams

WILD RICE SALAD



Wild Rice Salad image

Categories     Salad     Rice     Side     Father's Day     Dinner     Winter     Wild Rice     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 14

1 pound wild rice
For vinaigrette:
1/4 cup fresh orange juice
3 tablespoons chopped shallot
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 cup long-grain white rice
1 1/2 cups water
2 cups hickory nuts or chopped pecans, toasted
1 1/4 cups chopped fresh flat-leaf parsley
3/4 cup dried apricots, thinly sliced
3/4 cup dried cranberries

Steps:

  • Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 minutes to 1 hour.
  • Make vinaigrette while wild rice is simmering:
  • Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.
  • Cook white rice:
  • After wild rice has been simmering 20 minutes, boil white rice and 1 1/2 cups water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more. Remove from heat and let stand, covered, 5 minutes.
  • Assemble salad:
  • Rinse cooked wild rice in a sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.
  • Serve at room temperature.

WILD RICE SALAD



Wild Rice Salad image

Easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. Very versatile. If in season, try substituting black cherries for the grapes.

Provided by GINNYKAE

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 9

1 (6 ounce) package wild rice
¾ cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
¼ cup diced green onion
1 cup seedless red grapes
6 ounces blanched slivered almonds

Steps:

  • Cook rice according to package directions. Remove from heat and set aside to cool.
  • In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
  • Before serving, sprinkle slivered almonds over the top of the salad.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 14.3 g, Cholesterol 22.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 138.1 mg, Sugar 4.1 g

APRICOT-PECAN WILD RICE



Apricot-Pecan Wild Rice image

Dried apricots add sweetness and color to this dish. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds at your house, too.-Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups finely chopped onions
1-1/2 cups finely chopped celery
4 teaspoons canola oil
5 cups cooked wild rice
3/4 pound dried apricots, coarsely chopped
1-1/3 cups reduced-sodium chicken broth
1/2 cup coarsely chopped pecans, toasted
1/2 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 204 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 282mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

COLD WILD RICE SALAD



Cold Wild Rice Salad image

A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.

Provided by Karen Quinn

Categories     Rice Salad

Time 4h45m

Yield 16

Number Of Ingredients 18

4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
8 ½ cups chicken broth
½ cup pine nuts
2 teaspoons walnut oil
1 cup roughly chopped walnuts
1 medium green bell pepper, minced
1 medium yellow bell pepper, minced
1 medium red bell pepper, minced
1 cup minced celery
1 cup dried cranberries
½ cup thinly sliced scallions
⅔ cup rice vinegar
½ cup coarsely chopped fresh basil
2 tablespoons Dijon mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
¼ cup walnut oil

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.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g

Tips:

- Use a combination of cooked wild rice and quinoa for a more complex texture. - Add dried cherries or cranberries for a tart, chewy addition. - Toast the walnuts in a dry skillet for a few minutes to bring out their flavor. - If you don't have fresh apricots, you can use dried apricots, plumped up in hot water. - Use a light, fruity vinaigrette to dress the salad, so as not to overpower the delicate flavors of the other ingredients. - Serve the salad immediately, or chill it for later.

Conclusion:

This easy and vibrant wild rice and apricot salad is a great way to enjoy the flavors of summer. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish. With its colorful combination of ingredients and its light, refreshing dressing, this salad is sure to be a hit at your next gathering.

Related Topics