In the realm of culinary delights, where flavors dance and textures intertwine, lies a dish that captivates the senses and nourishes the soul: Wild Rice and Pepper Salad. This vibrant and flavorful salad is a symphony of textures and tastes, featuring the nutty crunch of wild rice, the piquant bite of bell peppers, the sweetness of dried cranberries, the savory tang of feta cheese, and the aromatic freshness of basil. It's a dish that's both hearty and refreshing, making it perfect for a light lunch, a satisfying side dish, or a delightful vegetarian main course.
This article presents a collection of three distinct recipes, each offering a unique take on the classic Wild Rice and Pepper Salad. The first recipe, "Classic Wild Rice and Pepper Salad," stays true to the traditional combination of wild rice, bell peppers, cranberries, feta, and basil, resulting in a timeless dish that showcases the harmonious blend of flavors. The second recipe, "Southwestern Wild Rice and Pepper Salad," adds a zesty twist with the incorporation of corn, black beans, and a tangy dressing infused with cumin and chili powder. Finally, the "Mediterranean Wild Rice and Pepper Salad" takes a culinary journey to the shores of the Mediterranean, introducing sun-dried tomatoes, Kalamata olives, and a vibrant lemon-herb dressing, creating a dish that's both flavorful and visually stunning.
With its versatility and adaptability, the Wild Rice and Pepper Salad is a culinary canvas that invites experimentation. Whether you prefer the classic combination of flavors or are drawn to the bold fusion of Southwestern or Mediterranean influences, this article has a recipe that will tantalize your taste buds and leave you craving for more. So, embark on this culinary adventure, discover the vibrant flavors of the Wild Rice and Pepper Salad, and create a dish that's uniquely yours.
SWEET PEPPER WILD RICE SALAD
Sherryl Ludlow of Rolla, Missouri sends a wild rice salad that's packed with health and fun flavors in every bite.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., In a large nonstick skillet, saute the peppers and zucchini in 1 tablespoon oil for 3 minutes. Add onions; saute 1-2 minutes longer or until vegetables are tender. Transfer to a large bowl., Drain wild rice if necessary; stir into vegetable mixture. Stir in white rice. Sprinkle with salt and pepper. Drizzle with lemon juice and remaining oil; toss to coat. Serve warm or at room temperature.
Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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.
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 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
WILD RICE SALAD
Steps:
- Dressing:
- Combine oil, vinegar, cheese, sugar, celery seed, pepper, dry mustard, paprika, garlic and 1 teaspoon salt in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
- In a 1-quart pot with a lid, bring 2 cups water and the 1/2 teaspoon salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.
- In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade and half of the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.
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
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
Tips:
- Choose the right rice: For this salad, wild rice is the best choice as it holds its shape and texture well when cooked. You can also use brown or black rice if you prefer.
- Cook the rice properly: Be sure to cook the rice according to the package instructions. Undercooked rice will be hard and crunchy, while overcooked rice will be mushy.
- Let the rice cool: Once the rice is cooked, let it cool completely before adding it to the salad. This will help to prevent the salad from becoming too watery.
- Use fresh vegetables: Fresh vegetables will give your salad the best flavor and texture. If possible, use organic vegetables to avoid any pesticides or herbicides.
- Don't skimp on the dressing: The dressing is what brings all the flavors of the salad together. Be sure to use a good-quality dressing that you enjoy the taste of.
Conclusion:
This wild rice and pepper salad is a delicious and healthy dish that is perfect for summer gatherings. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you are looking for a light and refreshing salad, give this recipe a try. You won't be disappointed!
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