Best 5 Wild Rice Salad With Figs Rutherford Grill Napa Valley Recipes

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Indulge in a culinary journey with our exquisite Wild Rice Salad with Figs, a signature dish from the renowned Rutherford Grill in Napa Valley. This tantalizing salad offers a delightful harmony of flavors and textures, featuring nutty wild rice, sweet and juicy figs, crunchy walnuts, tangy goat cheese, and a refreshing lemon vinaigrette.

Accompanying this delectable salad are three equally enticing recipes:

- **Grilled Fig and Prosciutto Skewers:** Succulent figs and savory prosciutto are skillfully combined on skewers, then grilled to perfection. Drizzled with a balsamic reduction, these skewers offer a sweet and salty contrast that will tantalize your taste buds.

- **Fig and Goat Cheese Bruschetta:** Crisp crostini are topped with a luscious spread of goat cheese, caramelized figs, and a drizzle of honey. The creamy goat cheese pairs perfectly with the sweetness of the figs, while the honey adds a touch of elegance.

- **Wild Rice Pilaf:** This simple yet flavorful pilaf combines wild rice, aromatic basmati rice, and a blend of spices. It serves as an excellent accompaniment to grilled meats, fish, or vegetables.

From the vibrant Wild Rice Salad to the delectable Grilled Fig and Prosciutto Skewers, Fig and Goat Cheese Bruschetta, and Wild Rice Pilaf, these recipes capture the essence of Napa Valley's culinary scene. Prepare to embark on a delightful gastronomic adventure with each bite.

Let's cook with our recipes!

WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

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.

NUTTY WILD RICE SALAD



Nutty Wild Rice Salad image

Wild rice is sensational in this chilled salad. The toasted almonds complement the nuttiness of the rice, while red wine vinegar and soy sauce make a tangy dressing. I'll often serve the salad in lettuce cups, and sometimes I'll add diced ham and asparagus to turn it into a main-dish salad.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 4 servings.

Number Of Ingredients 12

1-1/2 cups beef or chicken broth
1/2 cup uncooked wild rice
1 cup frozen peas, thawed
2 celery ribs, sliced
4 green onions, thinly sliced
1/4 cup slivered almonds, toasted
DRESSING:
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sugar

Steps:

  • In a large saucepan, bring broth to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until tender. Drain; fluff with a fork. Stir in the peas, celery, onions and almonds. , In a small jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts :

WILD RICE SALAD WITH MUSTARD HONEY DRESSING



Wild Rice Salad With Mustard Honey Dressing image

Make and share this Wild Rice Salad With Mustard Honey Dressing recipe from Food.com.

Provided by Charmie777

Categories     Rice

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups wild rice
1/2 cup diced dried apricot
1/2 cup diced dried apple
1/3 cup raisins or 1/3 cup currants
1/4 cup golden raisin
2 tablespoons canola oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 teaspoons Dijon mustard
1 teaspoon liquid honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped of fresh mint

Steps:

  • In large pot of boiling salted water, cover and cook wild rice until tender, about 35 minutes. Drain well and transfer to large bowl. Add apricots, apple, raisins and golden raisins. Set aside.
  • Mustard Honey Dressing: In small bowl, whisk together oil, orange juice, vinegar, mustard, honey, salt and pepper. Pour over rice mixture and toss gently. Let cool; cover and refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, add mint and toss to combine.

Nutrition Facts : Calories 327.4, Fat 5.5, SaturatedFat 0.5, Sodium 148.2, Carbohydrate 64.7, Fiber 5.7, Sugar 21, Protein 9.1

WILD RICE SALAD



Wild Rice Salad image

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

1 (6 ounce) package wild rice
¾ cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
¼ cup diced green onion
1 cup seedless red grapes
6 ounces blanched slivered almonds

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

SIMPLE ROAST CHICKEN



Simple Roast Chicken image

This recipe is from Thomas Keller, a chef who owns 2 restaurants in Napa Valley, Ca. Years ago, I had the honor of having him cook for me and 11 other book buyers in the San Francisco Bay Area to promote one of his cookbooks. The guy is fantastic! I found this recipe on the Epicurious website, it has 313 reviews and 95% would made it again! I think it is more his technique rather than using lots of ingredients that I find refreshing. Try to use an organic chicken, without a lot of ingredients the quality of the chicken you use really makes a difference. I really enjoy what he says in his directions,he adds some commentary and makes it sound soooo good! LOL I have not made this yet, putting it here for safe-keeping. The only deviation I will make is to place half of a squeezed lemon in the cavity. If someone tries it before I do, please let me know what you think.

Provided by Scoutie

Categories     Whole Chicken

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 6

one 2- 3 pound chicken, organic, farm-raised
kosher salt
fresh ground black pepper
2 teaspoons minced thyme (optional)
unsalted butter
Dijon mustard

Steps:

  • Preheat the oven to 450°F.
  • Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat,the better.
  • Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
  • Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
  • Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes.
  • Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
  • Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards.
  • Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The presentation is not meant to be super-elegant.
  • Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Tips:

  • Use fresh, ripe figs: This will ensure the best flavor and texture in your salad.
  • Roast the figs before adding them to the salad: This will caramelize the sugars and intensify their flavor.
  • Use a variety of greens in your salad: This will add color, texture, and nutrients.
  • Don't overdress the salad: A light vinaigrette is all you need to enhance the flavors of the ingredients.
  • Serve the salad immediately: This will prevent the greens from wilting.

Conclusion:

Wild rice salad with figs is a delicious and healthy dish that is perfect for a summer meal. The combination of sweet figs, nutty wild rice, and creamy goat cheese is sure to please everyone at your table. This salad is also a great way to use up any leftover roasted figs you may have. So next time you're looking for a light and refreshing salad, give this recipe a try!

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