Food recipes
Wild Rice Salad
Wild Rice Salad Ingredients: wild rice, raw rice, white, long-grain, regular, unenriched, cooked without salt fresh red onions, radishes, raw nuts, pecans raisins, seeded raisins, seeded rice vinegar, lemon juice, raw...
Wild Rice Salad
Ingredients:
wild rice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
fresh red onions,
radishes, raw
nuts, pecans
raisins, seeded
raisins, seeded
rice vinegar,
lemon juice, raw
sugars, granulated
spices, curry powder
oil, olive, salad or cooking
Directions:
Mix rices and boil according to directions on container.
NOTE: If your rices have different cooking times and instructions, boil them separately and mix when cooked.
Ive sucessfully used a 10 minute brown rice and 15 minute wild rice together that comes out well with a good blend of textures in the rice.
While the rice is boiling, chop onion, radishes and pecans.
Set aside.
In a separate dish, combine vinegar, lemon juice, sugar and curry powder, and whisk to smooth consistency.
Add vegetable oil and whisk again.
If you like curry, feel free to add up to 1/4 teaspoon to the dressing.
When rice is cooked, combine rice, chopped ingredients and raisins in a bowl to go in the refrigerator.
Add half of curry dressing and mix.
Continue adding dressing and mixing as necessary until salad has a light glaze of oil.
Refrigerate for 45 minutes and serve cold.
This will keep several days, but the raisins will saturate with dressing and plump up.
This doesnt affect the taste at all, just the appearance of the raisins.
**To avoid the chilling time if youre in a hurry: After rice is cooked, put in strainer and rinse under cold water to chill, and let drain throughly.
Continue mixing ingredients.
Ingredients:
wild rice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
fresh red onions,
radishes, raw
nuts, pecans
raisins, seeded
raisins, seeded
rice vinegar,
lemon juice, raw
sugars, granulated
spices, curry powder
oil, olive, salad or cooking
Directions:
Mix rices and boil according to directions on container.
NOTE: If your rices have different cooking times and instructions, boil them separately and mix when cooked.
Ive sucessfully used a 10 minute brown rice and 15 minute wild rice together that comes out well with a good blend of textures in the rice.
While the rice is boiling, chop onion, radishes and pecans.
Set aside.
In a separate dish, combine vinegar, lemon juice, sugar and curry powder, and whisk to smooth consistency.
Add vegetable oil and whisk again.
If you like curry, feel free to add up to 1/4 teaspoon to the dressing.
When rice is cooked, combine rice, chopped ingredients and raisins in a bowl to go in the refrigerator.
Add half of curry dressing and mix.
Continue adding dressing and mixing as necessary until salad has a light glaze of oil.
Refrigerate for 45 minutes and serve cold.
This will keep several days, but the raisins will saturate with dressing and plump up.
This doesnt affect the taste at all, just the appearance of the raisins.
**To avoid the chilling time if youre in a hurry: After rice is cooked, put in strainer and rinse under cold water to chill, and let drain throughly.
Continue mixing ingredients.