Tag: wild rice

  • Cranberry Wild Rice Salad

    Cranberry Wild Rice Salad

    Cranberry Wild Rice Salad

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    Total Time 1 hour 10 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 cups wild rice
    • 8-12 cups water
    • Pinch of salt
    • 1 pound apples cored and chopped
    • ¾ pound Brussels sprouts trimmed and thinly sliced
    • 1 bunch scallions green and white parts thinly sliced
    • ½ cup dried cranberries
    • ½ cup toasted pecans roughly chopped
    • ½ cup avocado oil
    • ½ cup apple cider vinegar
    • ¼ cup honey or agave syrup
    • ¼ cup Dijon mustard
    • ½ teaspoon marjoram (optional)
    • ½ teaspoon sea salt

    Method
     

    1. Cook wild rice with water and salt in a pot, simmering for about 50 minutes or until tender. Drain any excess water and cool.
    2. Toss cooled wild rice with apples, scallions, Brussels sprouts, pecans, and cranberries.
    3. In a small bowl, whisk together avocado oil, vinegar, honey, mustard, marjoram, and salt until emulsified. Toss with salad and serve.

    Recipe Provided by INFRA

  • Wild Rice Salad

    Wild Rice Salad

    Wild Rice Salad

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and a FREE low-oxalate recipe guide!

    We’re WILD about Christine Waltermyer and The Natural Kitchen Cooking School’s Wild Rice Salad. We have to agree that “the tangy dressing, sweet mango and pungent scallions help to make this a flavorful side dish!” Keep scrolling for this simply delicious recipe.

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    Wild Rice Salad

    I love the combination of nutty wild rice with fresh chopped arugula. The tangy dressing, sweet mango and pungent scallions help to make this a flavorful side dish!
    Course dinner, entree, Lunch, Salad, Side Dish
    Keyword dinner, entree, lunch, salad, side, wild rice
    Servings 4

    Ingredients

    • 1 cup wild rice rinsed
    • 3 cups water or broth
    • ½ cup sliced scallions
    • ½ cup fresh, chopped mango
    • ½ cup sliced red radishes
    • 5 ounces arugula (about 5 packed cups)

    Dressing

    • ¼ cup olive oil
    • Juice of 1 lemon
    • 2 tablespoons fresh orange juice
    • 2 teaspoons dijon mustard
    • 1-2 tablespoons honey or maple syrup
    • Sea salt and white pepper to taste

    Instructions

    • In a medium saucepan, place the wild rice. Add the water or broth and bring to boil. Reduce the heat to low, cover and simmer for 50 minutes or until the rice is tender. Drain if needed and let the rice cool.
    • Make the dressing: In a small bowl, whisk together the olive oil, lemon and orange juices, mustard, honey, sea salt and pepper.
    • Place the cooled wild rice in a large bowl. Add the arugula, chopped scallions, mango, radishes and arugula. Add the dressing, stir well, and adjust seasoning to taste. Store in the refrigerator, covered, for up to three days. It tastes best when given at least an hour to marinate before serving.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Print Pin

    Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Ingredients

    • 2 cups wild rice
    • 1 teaspoon fine sea salt divided
    • 1 cup pecan halves toasted and chopped
    • 3 tablespoons brown sugar
    • ⅛ teaspoon cayenne pepper
    • 3 tablespoons olive oil
    • 2 medium leeks halved lengthwise and thinly sliced
    • 12 ounce mushrooms sliced
    • 1 tablespoon minced fresh rosemary
    • 1 honeycrisp apple cored and diced
    • ¼ cup chopped parsley

    Instructions

    • Bring 4 cups water to a boil in a medium saucepan. Add rice and ¾ teaspoon salt, lower heat to maintain a gentle simmer, and cook, covered, until rice is tender, about 45 minutes. Drain excess liquid, if needed.
    • In a medium skillet over medium heat, combine pecans, sugar, ¼ teaspoon salt, cayenne pepper, and 1 tablespoon water. Cook, stirring, until the sugar is melted and coats the pecans, 3-5 minutes. Pour pecans onto a parchment-lined baking sheet to cool.
    • Add oil to a large skillet over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add mushrooms and rosemary and cook until softened, 5 minutes more.
    • In a serving bowl. stir together rice, leeks and mushrooms, and apple. Taste and season with more salt if needed. Top with pecans and parsley.
    • Enjoy!

    Recipe Provided by Woodstock Foods