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Wild Rice Salad Recipe

  • Ingredients: 40
  • Serves: 6

Wild rice salad with red bell pepper, chopped, extra-virgin olive oil, chopped fresh italian parsley, chopped fresh chives, fresh lemon juice, coarsely chopped fresh tarragon, minced red jalapeño chili with seeds, grated lemon peel.

Ingredients

  • 1 red bell pepper, chopped
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup chopped fresh Italian parsley
  • 1/3 cup chopped fresh chives
  • 3 tbsps. fresh lemon juice
  • 3 tbsps. coarsely chopped fresh tarragon
  • 2 tsps. minced red jalapeño chili with seeds
  • 2 tsps. grated lemon peel

For cayenne dressing:

For spicy garden slaw:

  • 1/2 small head green cabbage , outer leaves removed,
  • 1/2 small head red cabbage , outer leaves removed,
  • 1/4 lb. carrots, peeled, ends trimmed, and cut lengthwise into sticks 3
  • 1 medium red onion , peeled and thinly sliced
  • 1 medium green bell pepper , washed, cut in half lengthwise,
  • 1 medium red bell pepper , washed, cut in half lengthwise,
  • 1 medium yellow bell pepper , washed, cut in half lengthwise,
  • 3/4 cup Cayenne Dressing
  • 1 cup unsalted Virginia peanuts

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Bring 8 cups water to boil in large saucepan. Add rice; reduce heat to medium. Cook until just tender but not split, stirring occasionally, about 40 minutes.
  2. Step 2 Place rice in large bowl. Mix remaining ingredients into rice. Season with salt and pepper. (Can be made 2 hours ahead.

    For this step you will need

Nutrition information

Calories 322 Carbohydrates 43 g (14%)
Fat 14 g (21%) Protein 9 g (19%)
Saturated Fat 2 g (10%) Sodium 21 mg (1%)
Polyunsaturated Fat 2 g Fiber 4 g (17%)
Monounsaturated Fat 9 g Cholesterol 0
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Wild Rice Salad Recipe

  • Ingredients: 26
  • Serves: 6

Wild rice salad with wild rice , rinsed, celery ribs, cut into 1/4-inch dice, small vine-ripened tomatoes, seeded and cut into 1/4-inch dice, 1/2 carrot, cut into 1/4-inch dice, 1/2 red onion, chopped fine, 1/2 red bell pepper, cut into 1/4-inch dice, 1/2 green bell pepper, cut into 1/4-inch dice, 1/2 yellow bell pepper, cut into 1/4-inch dice, sliced almonds, toasted until golden, raisins, balsamic vinegar, vegetable oil, minced garlic.

Ingredients

  • 1/2 lb. wild rice , rinsed
  • 2 celery ribs, cut into 1/4-inch dice
  • 2 small vine-ripened tomatoes, seeded and cut into 1/4-inch dice
  • 1/2 carrot, cut into 1/4-inch dice
  • 1/2 red onion, chopped fine
  • 1/2 red bell pepper, cut into 1/4-inch dice
  • 1/2 green bell pepper, cut into 1/4-inch dice
  • 1/2 yellow bell pepper, cut into 1/4-inch dice
  • 1/2 cup sliced almonds, toasted until golden
  • 1/2 cup raisins
  • 6 tbsps. balsamic vinegar
  • 3 tbsps. vegetable oil
  • 1 tsp. minced garlic

BOYSENBERRY SORBET

MANGO SORBET

  • 8 hollowed-out mango halves
  • Fresh boysenberries
  • Fresh mango slices

For black grape sorbet

Add and cook soup 30 seconds:

For serving:

Directions

  1. Step 1 In a large saucepan bring 5 cups salted water to a boil. Add wild rice and cook, uncovered, stirring occasionally, until tender, about 40 minutes.

    For this step you will need

  2. Step 2 In a bowl whisk together vinegar, oil, garlic, and salt and pepper to taste until combined well. Pour dressing over salad and toss well.

    For this step you will need

Nutrition information

Calories 320 Carbohydrates 49 g (16%)
Fat 11 g (18%) Protein 9 g (17%)
Saturated Fat 1 g (4%) Sodium 25 mg (1%)
Polyunsaturated Fat 2 g Fiber 5 g (21%)
Monounsaturated Fat 7 g Cholesterol 0
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Wild Rice Salad Recipe

  • Ingredients: 19
  • Serves: 12
  • Prep: 25 min
  • Bake: 1 1/4 hr

Wild rice salad with long-grain white rice, water, hickory nuts or chopped pecans, toasted, chopped fresh flat-leaf parsley, dried apricots, thinly sliced, dried cranberries. To make this wild rice salad for 12 persons you will need 25 min for preaparation and 1 1/4 hr for baking.

Ingredients

For vinaigrette:

For lasagne:

  • 18 dry no-boil lasagne
  • 2 1/2 lb fresh mozzarella , chilled and coarsely grated
  • 1 cup freshly grated parmesan

Assembly:

  • 12 no-boil lasagna noodles from one 8-ounce package
  • 3 cups grated mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Nonstick olive oil spray

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot.

    For this step you will need

Make vinaigrette while wild rice is simmering:

  1. Step 2 Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.

Cook white rice:

  1. Step 3 After wild rice has been simmering 20 minutes, boil white rice and 1 1/2 cups water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes.

    For this step you will need

  2. Step 4 Reduce heat to very low and cook, covered and undisturbed, 15 minutes more. Remove from heat and let stand, covered, 5 minutes.

Assemble salad:

  1. Step 5 Rinse cooked wild rice in a sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.

    For this step you will need

Nutrition information

Calories 462 Carbohydrates 60 g (20%)
Fat 21 g (33%) Protein 11 g (22%)
Saturated Fat 3 g (15%) Sodium 23 mg (1%)
Polyunsaturated Fat 4 g Fiber 6 g (23%)
Monounsaturated Fat 14 g Cholesterol 0
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