Combine wheat berries and wild rice with 3 and 1/3 cups water in rice cooker and set to cook.
Mix Italian dressing, honey mustard, basil and salt in small bowl and set aside.
Combine cooked wheat berries and wild rice with cranberries and green onion. Toss with dressing mixture.
Cover and chill at least 3 hours. Just before serving, stir in nuts.
nd cooked through. Serve with rice salad and grilled lime. Sprinkle with
Bring the wild rice and chicken broth to a
Make the salad: Place basmati rice, wild rice and water in a pressure
Rice Salad: In a saucepan, bring to
To cook the rice, bring 1 1/2 cups
Consult the packaging on your wild rice for actual cooking directions, following
Cook wild rice until it is fluffy and drain.
Cook turkey or chicken and cube (boil until cooked).
Mix into a bowl: cooked wild rice, cooked meat, chopped green onions, water chestnuts, and sliced grapes.
Mix together dressing ingredients: Miracle Whip, milk, lemon juice, tarragon, salt and pepper.
Combine dressing and wild rice mixture and refrigerate until ready to use.
Just before serving, sprinkle with salted cashews.
Bring the wild rice and water to a boil
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.
Bring the wild rice and water to a boil
ombine water, long grain and wild rice mix, and butter in a
b>wild rice in a bowl of water overnight.
Rinse and place rice
Wild Rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan
In a small saucepan, bring the currants and sherry to a boil. Reduce heat and simmer for 5 minutes.
Set aside.
Place the wild rice, 2 cups of boiling stock and 2 tablespoons butter in the top of a double boiler over simmering water.
Cook, covered, for 1 hour.
Meanwhile, place the brown rice, the remaining 2 2/3 cups boiling stock and 2 tablespoons of butter in a medium saucepan. Bring to a boil.
Reduce heat to low and cook until all the water is absorbed, about 50 minutes.
Cook raisins for 10 minutes; drain.
Cook wild rice, drain and cool.
Cut broccoli into pieces.
Add grapes, celery, onions, drained pineapple. Stir in dressing (add a little sugar) and let set overnight.
Add almonds just before serving.
Cook rice according to package directions.
Rinse under cold water and drain.
In large bowl, combine wild rice, long grain rice, broccoli, celery, olives and green onions.
Combine vinegar, oil, garlic, salt and pepper for dressing.
Pour dressing over rice mixture.
Toss gently together.
Cover and chill 6 hours or overnight.
Before serving, add tomatoes.
Toss gently.
Makes 12 servings.
oil.
Stir in brown rice and wild rice; return to boiling.
Combine water and wild rice in a medium saucepan and bring to boil.
Cover, reduce heat and simmer 1 hour or until rice is tender and the liquid is absorbed.
Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl.
Whisk the orange juice, olive oil, tarragon vinegar, Dijon mustard, thyme, cumin, cayenne pepper, salt, and black pepper together in a small bowl; pour over the rice mixture in the mixing bowl and toss to coat. Chill 30 minutes.