Time 1h15m Number Of Ingredients 12 Steps:
Whisk together the vinegar, brown sugar, cilantro, and parsley. While still whisking, slowly add the oil. Set aside while making the salad. Add water to a large pot with a lid. Bring to a boil. Add the wild rice, stir, cover and let simmer for 15 minutes. Add the rinsed white rice, cover, and simmer another 20 minutes. Remove from heat and let sit for 5 minutes. Fluff rice and let cool completely. Gently combine the onion and pineapple in a large bowl. Add the rice and dressing and stir. Season with salt and pepper, to taste and serve garnished with more chopped cilantro.
Time 55m Yield 4 Number Of Ingredients 9 Steps:
In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool. In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces. In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside. For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.
Time 1h50m Yield 4 to 6 servings Number Of Ingredients 11 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.
Time 10m Yield 7 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.
Time 20m Yield 6 Number Of Ingredients 7 Steps:
Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well. In large bowl, mix yogurt and cinnamon. Fold in whipped topping. Gently stir in rice and remaining ingredients.
Time 1h Yield 8-10 servings. Number Of Ingredients 10 Steps:
In a medium saucepan, bring water to a boil. Add rice and 1/4 teaspoon salt. Cover tightly and simmer for 50 minutes. Cool; drain if necessary. In a large bowl, combine rice, chicken, pineapple, celery, grapes, mayonnaise, chutney and remaining salt. Cover and chill until ready to serve; toss with cashews.
Time 2h Yield 12 Number Of Ingredients 9 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.
Time 45m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Boil rice in 4 cups of water for 45 minutes. Let rice stand for 40 more minutes, then drain and cool. Add fruit together and sprinkle with orange jello and mix. Fold in Cool Whip and mix well. Sprinkle top with coconut. Refrigerate. NOTE: If you prepare this a day ahead of time, do not add the Cool Whip or coconut until the next day. Before you add the whipped topping, drain off excess fluid that has accumulated overnight.
Time 15m Yield 2 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the wild rice, apple, celery, currants and sunflower kernels. In another bowl, whisk the remaining ingredients. Drizzle over rice mixture; toss to coat. Serve immediately.
Yield Serves 4 Number Of Ingredients 13 Steps:
Mix 2 teaspoons soy sauce, 1 teaspoon oil, 2 teaspoons garlic and 1 teaspoon ginger in medium bowl. Add chicken and toss to coat. Let stand 30 minutes. Meanwhile, bring 2 3/4 cups water to boil in heavy medium saucepan. Add rice; return to boil. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes. Uncover; let stand until cool. Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken with marinade to skillet and sauté until golden brown and cooked through, about 4 minutes. Cool. Whisk lime juice, 1 tablespoon soy sauce, 2 tablespoons oil, 2 tablespoons garlic and 3 teaspoons ginger in large bowl. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper. Season with salt and pepper. (Can be made 6 hours ahead. Chill. Let stand up to 2 hours at room temperature before continuing. Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with remaining 1/4 cup green onions and serve.
