Best 15 Wild Rice Seafood Salad Recipes

WILD RICE SEAFOOD SALAD

Steps:

• In a large serving bowl, combine the rice, shrimp, crab, peppers and onion. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

WILD RICE SALAD

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.

GRILLED SHRIMP AND WILD RICE SALAD

Steps:

• Cook rice as directed on package. In medium bowl, combine cooked rice, mushrooms, onions and carrot; mix well. Cover; refrigerate 1 hour or until cool.
• In small bowl, combine 1/4 cup oil, lime peel, lime juice, vinegar, honey and mustard; mix well. Pour lime mixture over rice mixture; toss gently to coat. Return to refrigerator.
• Heat gas or charcoal grill. In medium bowl, combine shrimp and 1 tablespoon oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
• When grill is heated, place shrimp in grill basket (grill "wok"). Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, stirring occasionally.
• Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.

WILD RICE SALAD

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.

WILD RICE SALAD

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

Steps:

• Peel and trim the asparagus stalks. Cut about an inch of the tips from the spears and then thinly slice the remaining stalk. Bring a small pot of salted water to a boil. Drop the asparagus into the water and cook until just crisp-tender, about 1 minute. Drain and refresh under cold running water. Set aside.
• In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy dressing.
• In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with some of the dressing. To serve place the lettuce on a serving platter or individual plates and spoon the salad into the center of the leaves. Pass any remaining dressing at the table.

SHRIMP RICE SALAD

Steps:

• In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

WILD RICE SALAD

Steps:

• Combine rice, water and salt together in a large pot and bring to a boil, reduce heat and simmer for 50 to 60 minutes.
• Drain rice and chill.
• Combine the chilled rice with the vegetables, fruit, and nuts.
• Whisk vinegar, oil, garlic, salt, pepper, oregano, mustard and honey.
• Starting with 1/3 cup of the dressing add to the rice mixture and blend.
• Taste and adjust with more or less to suit your personal tastes.

COLD WILD RICE SALAD

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.

LOBSTER AND WILD RICE SALAD

Steps:

• Put the rice in a mixing bowl, let cool, and add the lobster.
• Peel the avocados and slice in half. Remove the pits. Cut the avocado into cubes and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Sprinkle with onion.
• Put the mustard and vinegar in a small mixing bowl and beat lightly with a wire whisk. Gradually add the oil, beating briskly with the whisk. Add the garlic, salt, pepper and parsley. Pour over the salad and toss. Serve at room temperature.

WILD RICE SALAD

Steps:

• Bring the water to a boil in a large saucepan. Add the wild rice and salt. Reduce heat and cook, covered, for 50-60 minutes or until rice is tender.
• Drain excess water from rice and cool.
• Transfer cooled rice to a large mixing bowl. Add remaining ingredients and mix well to combine.

WILD RICE SALAD

Steps:

• Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
• In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
• Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.

SPINACH, WILD RICE AND SHRIMP SALAD

Steps:

• Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
• Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
• Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)

WILD RICE

Steps:

• Combine all the ingredients in a medium saucepan and bring to a boil. Stir, cover the pan, and reduce the heat to a simmer. Cook until all the liquid has been absorbed, 50 to 55 minutes.
• Remove the pan from the heat and let it stand, covered, for 10 minutes.
• Fluff the rice with a fork, adjust the seasoning if necessary, and use as desired.

WILD RICE WALDORF SALAD

Steps:

• In a saucepan with a tight fitting lid, soak the wild rice in 1 cup of the hot water for 30 minutes.
• Add the remaining 1 1/2 cups of water, bring to a boil, then lower to a simmer, cover and cook for about 45 minutes, until the rice is tender.
• When the rice has cooked for about 30 minutes, dice the apple and toss with the lemon juice in a large bowl. Add the peppers, celery, red onions currants or raisins, and almonds or walnuts and set aside.
• Whisk together all of the dressing ingredients.
• Add the cooked rice and the dressing to the bowl and toss well to combine.