Best 4 Wild And Brown Rice Salad Recipes
Embark on a culinary journey with our tantalizing Wild and Brown Rice Salad, a delectable blend of flavors and textures. This wholesome dish combines the nutty flavor of wild rice with the mild earthiness of brown rice, creating a harmonious base for a symphony of fresh ingredients. Crisp bell peppers, juicy tomatoes, and refreshing cucumber add a vibrant crunch, while tender chicken or tofu provides a savory protein element. Tangy red onion and zesty lemon juice infuse the salad with a delightful acidity, perfectly balanced by the sweetness of dried cranberries and the subtle nuttiness of toasted almonds. Drizzled with a tangy dressing made from olive oil, lemon juice, and honey, this salad offers a symphony of flavors that will tantalize your taste buds. Dive into our collection of recipes to discover variations of this versatile dish, including a vegetarian option with roasted sweet potatoes and a zesty cilantro-lime dressing, as well as a hearty version featuring grilled shrimp and a creamy avocado dressing. With its vibrant colors, diverse textures, and irresistible flavors, our Wild and Brown Rice Salad is a true culinary masterpiece, perfect for a light lunch, a refreshing side dish, or a delightful main course.
Let's cook with our recipes!
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
WILD- AND BROWN-RICE SALAD
Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
- Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.
Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 4 g, Protein 2 g, Sodium 136 g
BROWN AND WILD RICE SALAD - MACROBIOTIC
I'm learning how to cook macrobiotic food and this was the first recipe that I tried. It turned out so yummy! It's from "Cook Your Way to the Life You Want" by Christine Pirello.
Provided by Jodid
Categories Brown Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Make the salad: Place basmati rice, wild rice and water in a pressure cooker. Cover loosely and bring to a boil. Add salt, seal cover, and bring to high pressure. Reduce heat to low, place pot on a flame deflector, and cook for 25 minutes. Turn off heat and leave pot undsiturbed for another 25 minutes so rice can finish cooking in the steam (I just skipped all of this and used my rice steamer).
- Transfer rice to a serving bowl. Stir in dried fruit, nuts and vegetables until well combined. Set aside.
- Make the dressing: Combine soy sauce and oil in a saucepan. Warm over low heat for 1-2 minutes.
- Transfer to a bowl with remaining ingredients. Whisk until well combined.
- Fold dressing into rice salad and allow to stand for 10-15 minutes before serving to allow flavors to develop.
BROWN & WILD RICE SALAD WITH APRICOTS AND MINT
Steps:
- DIRECTIONS Prepare rice according to package directions. Let cool. While rice is cooking, grate orange peel, then cut orange in half and juice. In small saucepan, combine apricots, orange peel and orange juice. Bring to a boil. Remove from heat and let cool. Mix rice, apricot mixture, pecans and mint. Refrigerate for two hours. When ready to serve, mix in oil and season with salt and pepper.
Tips:
- Use a variety of rice: This salad is a great way to use up leftover rice, but you can also make it with a combination of different types of rice. For example, you could use a mix of wild rice, brown rice, and white rice.
- Cook the rice correctly: Be sure to cook the rice according to the package directions. If you overcook the rice, it will become mushy and the salad will not be as good.
- Chop the vegetables evenly: This will help ensure that they cook evenly and that the salad is visually appealing.
- Use fresh herbs: Fresh herbs add a lot of flavor to this salad. If you don't have any fresh herbs on hand, you can use dried herbs, but be sure to use only half the amount.
- Don't overdress the salad: A little bit of dressing goes a long way in this salad. Start with a small amount and add more to taste.
Conclusion:
This wild and brown rice salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a healthy and delicious salad, give this recipe a try!
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