Best 7 Sweet Pepper Wild Rice Salad Recipes
Indulge in a symphony of flavors with our Sweet Pepper Wild Rice Salad, a culinary masterpiece that tantalizes the taste buds with its vibrant colors and delectable ingredients.
At its heart lies a medley of tender-crisp colorful bell peppers, each adding a unique layer of sweetness and crunch. Juicy tomatoes and earthy mushrooms join the party, lending a juicy, umami-rich dimension. Almonds provide a delightful textural contrast and a nutty flavor, while zesty lemon-tahini dressing ties all the elements together with its tangy, creamy embrace.
But that's not all! This versatile recipe offers a treasure trove of variations to suit every palate. For a vegetarian twist, swap out the chicken for chickpeas or tofu. Craving a touch of smokiness? Add a dash of chipotle powder to the dressing. And if you're a cheese enthusiast, sprinkle some crumbled feta or goat cheese over the salad for an extra layer of richness.
From the vibrant Sweet Pepper Wild Rice Salad to its enticing variations, this recipe promises an explosion of flavors and textures that will leave you craving more. So gather your ingredients, don your apron, and embark on a culinary journey that will redefine your perception of salads.
WILD RICE SALAD WITH SWEET PEPPERS
When it 'cooks perfectly every time', you simply know it has to be Tastic. Today's Wild rice salad recipe is just in time for Heritage day, a national celebration that honours our cultural roots and the generational food that's kept us well-fed and happily gathered around the table. As part of Heritage day celebrations, I was invited by Tastic to #CelebrateYourHeritage by sharing a rice-based recipe that my Mum made for us growing up. To be fair, it was a struggle deciding on which recipe to choose. My sweet tooth leaned towards rice pudding with singed meringue topping and a spoonful of tart apricot jam. On the savoury side, I recall a curried rice salad that she used to make regularly on weekends, either as a side for the braai or to be enjoyed with cold meats and salads. I decided on the latter, with some modest changes. About the recipe There's nothing complicated about this recipe, but even the simplest of recipes have a smidge of secrecy. The key to the best rice salad is dry grains. This way, the dressing soaks up and there's no chance of watered down flavours. Once cooked, I rinse and drain the rice thoroughly. Place in a wide bowl and allow a little time to air dry. Tweaks I've added a couple of tweaks to my Mum's original recipe. It's lighter, brighter and smacks of wholesome goodness. I'm a huge fan of Brown and wild rice. It's nutty flavour and toothsome bite is one of the reasons it's part of our weekly meal prep. There's always cooked rice in the fridge for instant Asian fried rice or roast salads. To my salad, I've added vegetable atchar, Turkish apricots and fresh nectarines. Atchar is a popular Indian condiment made of spicy fermented vegetables. It's good for the gut and very good in this salad, too. The dressing gets a lively shake up with Greek yoghurt and lemon juice. Finish with a generous handful of toasty nuts and it's table-ready.
Provided by Dianne Bibby
Yield 8
Number Of Ingredients 23
Steps:
- Place the cooked rice, red and green peppers, onions, apricots and atchar in a large mixing bowl and toss together. To make the dressing, place all the ingredients in a jam jar and shake to combine. For the curried mayo, whisk all the ingredients together and pour into a small serving bowl. Pour the dressing over the salad and toss to combine. Sear the nectarine slices briefly in a griddle pan, about 2 minutes per side, then drizzle with a teaspoon of honey. Alternatively, you can leave this step out and serve them freshly sliced. Transfer the salad to a large platter. Toss through a handful of herbs and arrange the peaches and radishes on top. Scatter over the nuts and serve the curried mayo alongside.
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.
SWEET BELL PEPPER RICE
Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.
Provided by Joey Joan
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
- Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 238 calories, Carbohydrate 42.4 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 76.9 mg, Sugar 2.2 g
COLD WILD RICE SALAD
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
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
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
BELLEPEPPER'S ORZO AND WILD RICE SALAD
I enjoyed this salad at a well-known restaurant and when they wouldn't divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature.
Provided by bellepepper
Categories Salad Pasta Salad
Time 30m
Yield 6
Number Of Ingredients 20
Steps:
- Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
- Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
- Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 37 g, Fat 15.3 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 6 mg, Sugar 16.7 g
WILD RICE SALAD
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
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
Tips:
- Use a variety of sweet peppers for a more colorful and flavorful salad.
- Roast the peppers before adding them to the salad to enhance their flavor.
- If you don't have time to roast the peppers, you can use jarred roasted peppers.
- Use a good quality wild rice for the best flavor and texture.
- Cook the wild rice according to the package directions.
- Add your favorite vegetables and herbs to the salad, such as corn, black beans, tomatoes, cilantro, or basil.
- Use a light and flavorful dressing, such as a vinaigrette or a lemon-tahini dressing.
- Serve the salad immediately or chill it for later.
Conclusion:
This sweet pepper wild rice salad is a delicious and healthy side dish or main course. It's packed with flavor and nutrients, and it's easy to make. The roasted peppers give the salad a smoky and slightly sweet flavor, while the wild rice adds a nutty flavor and chewy texture. The vegetables and herbs add color, freshness, and nutrition. This salad is perfect for a summer picnic or potluck, or as a healthy lunch or dinner option. It's also a great way to use up leftover roasted peppers and wild rice.
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