Best 4 National Museum Wild Rice Salad Recipes
Indulge in a culinary journey through the heart of Minnesota with the National Museum of Wild Rice Salad, a dish that captures the essence of the state's rich cultural heritage. This enticing salad celebrates the wild rice, a grain deeply rooted in the traditions of Native Americans, and combines it with an array of fresh, seasonal ingredients to create a symphony of flavors and textures. Discover a medley of crisp apples, crunchy walnuts, tangy cranberries, and aromatic wild rice, all tossed in a delicate vinaigrette dressing. Alongside this signature salad, the article presents a collection of complementary recipes that explore the versatility of wild rice. Embark on a culinary adventure with Wild Rice and Roasted Vegetable Soup, a comforting and flavorful dish perfect for chilly evenings. Experience the nutty goodness of wild rice in Wild Rice and Mushroom Pilaf, a side dish that elevates any main course. For a satisfying and protein-packed meal, try the Wild Rice and Black Bean Burritos, a delightful fusion of flavors and textures. And for those with a sweet tooth, the Wild Rice Pudding with Berries and Nuts offers a delightful dessert option that combines the wholesome goodness of wild rice with the sweetness of berries and the crunch of nuts.
Check out the recipes below so you can choose the best recipe for yourself!
WILD RICE SALAD
Provided by Ina Garten
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.
NORTHWOODS WILD RICE SALAD
This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that's perfect with tangy sauerkraut. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook wild rice according to package directions. Cool completely., In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first five dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine., Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.
Nutrition Facts : Calories 290 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 747mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.
WILD RICE SALAD
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
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 WITH CELERY AND WALNUTS
I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
- Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 552 milligrams, Sugar 2 grams
Tips:
- Use high-quality wild rice: Look for wild rice that is plump and has a nutty aroma. Avoid rice that is broken or has a musty smell.
- Rinse the wild rice thoroughly before cooking: This will help to remove any impurities and ensure that the rice cooks evenly.
- Cook the wild rice according to the package directions: Wild rice typically takes longer to cook than white or brown rice. Be sure to check the package directions carefully and adjust the cooking time accordingly.
- Let the wild rice cool completely before adding it to the salad: This will help to prevent the rice from becoming mushy.
- Use a variety of fresh vegetables in the salad: This will add color, flavor, and nutrients to the dish.
- Choose a dressing that complements the flavors of the other ingredients: A simple vinaigrette or a creamy dressing are both good options.
- Serve the salad immediately or store it in the refrigerator for later: Wild rice salad can be served immediately or stored in the refrigerator for up to 3 days.
Conclusion:
National Museum Wild Rice Salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The salad is made with a variety of fresh vegetables, wild rice, and a flavorful dressing. It is a good source of fiber, protein, and vitamins. The salad is also easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad to enjoy, give National Museum Wild Rice Salad a try.
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