Mix chicken base and pepper with the hot water; pour over rice and stir. Transfer to a bowl and let cool slightly. Amount is based on available nutrient data. This has become my go-to salad. The Italian was a little harsh. We'll make this again - thanks for posting! Made it with traditional wild rice. Otherwise I followed your directions. this link is to an external site that may or may not meet accessibility guidelines. I used the 5 minute Uncle Ben's Long Grain and Wild Rice. Info. In a small saucepan, bring the rice and water to a boil. Simple and well worth the effort. 147 calories; protein 3.9g 8% DV; carbohydrates 22.3g 7% DV; fat 5.4g 8% DV; cholesterol 5.3mg 2% DV; sodium 251.1mg 10% DV. Next time I will experiment with the dressing. Remove from heat and let stand, covered, 15 minutes. 2 cups long grain and wild rice mix, cooked. Thank you very much! Refrigerate until chilled. This cold wild rice salad is tossed in an orange vinaigrette, with crisp celery and apples, crunchy pecans, and sweet cranberries. Very good and colorful recipe. Calories per serving: 219 To cut down on time they have a microwave bag that's done in 90 seconds if you prefer. I substituted dried cranberries for the raisins and like that even better. I made this with an ancient grain rice and lentil mix and it was wonderful. A crunchy, cool, refreshing salad with a hint of lemon that goes great with grilled chicken on warm summer nights! As long as you have cooked wild rice, some kind of veggie, a good strong vinegar and other favorite add ins, your salad will be delicious. And tomorrow I'll have it for lunch cold from the fridge. Bring to a boil. I use Uncle Ben's Long Grain and Wild Rice for this recipe as a personal preference. This is easy to throw together and chock full of vibrant colors and flavors - not to mention it's light. Rinse rice with hot water. ", Wild Rice Pepper Salad Recipe photo by Taste of Home. Percent Daily Values are based on a 2,000 calorie diet. Add comma separated list of ingredients to include in recipe. Combine cooked rice, red bell pepper, yellow bell pepper, green onion, lemon juice, lemon zest, salt, and pepper in a bowl. Bake for 25 to 30 minutes. "Over the years, I’ve made this chilled salad countless times," says Darlene Gibbon of Milnor, North Dakota. Information is not currently available for this nutrient. I was just poking around and found it. Allrecipes is part of the Meredith Food Group. Oh so tasty I like it better fresh when you can taste the lemon. 2/3 cup uncooked wild rice; 3 cups water; 1 cup chopped green pepper; 1 cup chopped sweet red pepper; 1 cup chopped sweet yellow pepper; 1/2 cup sunflower kernels; 1/3 cup chopped onion; 1/3 cup raisins; 1/2 cup fat-free Italian salad dressing Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Drain and place in a bowl. Cover and refrigerate until cold, about 1 hour. This is so easy and such a great side dish! Would you believe that I served this warm tonight with leftover turkey (the kosher one from Trader Joe's) from last night? Stir the mayonnaise into the rice mixture. Mix red and green pepper into rice. Your daily values may be higher or lower depending on your calorie needs. I also use Hellman's light mayo and FRESH lemon juice. Serves 4. Add the remaining ingredients; toss to coat. Heat oil in a large skillet over medium-high heat. Congrats! https://www.yummly.com/recipes/stuffed-bell-peppers-with-wild-rice Oh we didn't have the long grain wild rice so we used white minute rice and wild rice in a nice combination. Yummy yummy. Whisk together vinegar, sugar, remaining 3/4 teaspoon salt and the pepper in another bowl. I brought it to a barbecue and everyone asked for the recipe. Very good! You saved Wild Rice and Pepper Salad to your. Reduce heat; cover and simmer for 1 hour or until rice is tender. Wild rice salad with sweet peppers Serves 8 (as a side) 3 cups Tastic Brown and Wild Rice, cooked as per pack instructions; 1 red pepper, deseeded and finely diced; 1 green pepper, deseeded and finely diced; 3 spring onions, thinly sliced; 6 Turkish apricots, roughly chopped; 3 heaped tablespoons vegetable Atchar (Medium or Hot) 2 small nectarines, sliced