Salad Recipes

• 2 cups cooked and chilled Rice River Farms® Premium Dry Roasted Wild Rice® *
• ½ pound cooked crab meat
• 1 can sliced water chestnuts, drained
• ½ cup sliced celery
• ¼ cup sliced green onions, including tops
• ¼ cup each yogurt and dairy sour cream
• 1 tablespoon fresh lemon juice
• ¼ teaspoon hot pepper sauce
• ¼ teaspoon salt

Combine wild rice, crab meat, water chestnuts, celery and onions. Combine yogurt, sour cream, lemon juice and seasonings in small bowl; blend well. Pour over rice mixture; toss lightly. Serve on lettuce leaves and garnish with tomato wedges.

* NOTE:
You can either use our Rice River Farms® Premium Dry Roasted Wild Rice® in the 1 pound bags or our Rice River Farms® Premium Dry Roasted Wild Rice® in the 8.75 ounce box.

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• 1 ½ cups uncooked Rice River Farms® Premium Dry Roasted Wild Rice® *
• 1 ½ cups mayonnaise
• 1 can drained kidney beans
• ½ cup diced celery
• 1 small chopped green pepper
• 1 teaspoon salt
• ¾ teaspoon pepper
• 1 small chopped onion

Prepare wild rice; chill. Combine all ingredients and chill.

* NOTE:
You can either use our Rice River Farms® Premium Dry Roasted Wild Rice® in the 1 pound bags or our Rice River Farms® Premium Dry Roasted Wild Rice® in the 8.75 ounce box.

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• 3 cups cooked and chilled Rice River Farms® Premium Dry Roasted Wild Rice® *
• 4 cups diced apples
• 2 tablespoons sugar
• 1 tablespoons lemon juice
• 2 cups diced celery
• 2 cups mandarin oranges, drained
• ½ cup maraschino cherries, chopped
• 1 cup walnuts, coarsely chopped
• 2/3 cups salad dressing
• 1 ½ cups whipped cream, optional

Mix apples, sugar and lemon juice together. Add cooked wild rice, celery, oranges, cherries, walnuts and salad dressing. Fold together. Serve chilled. If whipping cream is used, fold salad dressing into whipped cream and add to the above mixture. Fold in and serve chilled.

* NOTE:
You can either use our Rice River Farms® Premium Dry Roasted Wild Rice® in the 1 pound bags or our Rice River Farms® Premium Dry Roasted Wild Rice® in the 8.75 ounce box.

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• 2 cups cooked and cooled Rice River Farms® Premium Dry Roasted Wild Rice® *
• 4 hard boiled eggs, chopped
• ¼ cup pimento-stuffed olives, sliced
• 1 cup diced longhorn cheese or cheddar cheese
• 2/3 cup mayonnaise
• ¼ cup pecans, chopped

Toss wild rice, hard boiled eggs, olives, cheese and mayonnaise. Mix well. Serve on lettuce leaves; sprinkle each salad with chopped pecans

* NOTE:
You can either use our Rice River Farms® Premium Dry Roasted Wild Rice® in the 1 pound bags or our Rice River Farms® Premium Dry Roasted Wild Rice® in the 8.75 ounce box.

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• 3 cups Rice River Farms® Country Harvest, cooked and cooled
• 1 ½ cups chicken, cooked and cubed
• ½ cup mayonnaise
• ½ cup Ranch salad dressing
• 1 teaspoon salt
• ¾ cup celery, sliced
• ½ cup pineapple tidbits, drained
• ½ cup mandarin oranges, drained
• ½ cup slivered almonds, toasted

In large bowl, combine mayonnaise, salad dressing and salt. Fold in chicken, rice, celery and fruit. Cover and chill until ready to serve; add almonds

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• 1 Package of Rice River Farms® Calico Blend with Seasoning Packet
• 1 cup diced cooked chicken or turkey
• 1 ½ cups green grapes, halved
• 1 cup cashew nuts
• 1 cup coarsely chopped water chestnuts or substitute cooked and coarsely chopped artichoke bottoms
• 1 ½ teaspoons seasoning salt
• 1 cups mayonnaise or salad dressing
• Lettuce leaves
• 1/3 cup milk
• 1/3 cup lemon juice

Cook rice; let cool. Combine this with the chicken, grapes, nuts and water chestnuts. Add the salt, milk, lemon juice and mayonnaise and toss gently to blend thoroughly. Chill to blend flavors. Serve on lettuce leaves. Serves 6.

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• 1 package Rice River Farms® Rice
• 1 medium apple, chopped
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 chicken breasts, cooked and shredded
• 8 flour tortillas
• 1 bunch spinach leaves

Prepare rice according to package directions. Mix together mayonnaise and lemon juice. Pour over chopped apple. Add shredded chicken breasts to apple mixture. When rice is done, add to apple mixture. Mix well. Place 1 tortilla on flat surface and cover with 1 spinach leaf and ¼ cup of rice mixture. Roll tortilla tightly. Serves 6.

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• 1 cup Black Rice
• 3 cups water
• ¼ tsp salt
• ½ cup sugar
• 1-15 oz. can unsweetened coconut milk, stirred well

Bring rice, water & salt to a boil in a heavy saucepan, reduce heat to low, cover & simmer, 25 minutes (rice will be cooked but still wet). Stir in sugar & 1 ½ cups coconut milk. Bring to a boil over high heat, reduce heat & simmer, uncovered (stir occasionally), until mixture is thick & rice is tender, about 25-30 min. Remove from heat & cool to room temp., stirring occasionally. Before serving, stir remaining milk & drizzle over the pudding.

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• 8 ounces Bamboo Rice
• 1 ½ cups water
• 1 cup coconut milk
• ¼ cup sugar
• 3/4 cup of dried, shredded coconut, unsweetened

• 6 ounces dried cherries
• 1/8 cup rum
• 1 ½ cup water
• ¼ cup sugar

Bring water to a boil and add bamboo rice. Bring back to a boil and reduce to a simmer. Cover and cook for 12 minutes. Add coconut milk and sugar, cook for an additional 2 minutes. Stir in ½ cup shredded coconut and cool immediately. Mold rice in timbale and serve with cherry compote, garnish with shredded coconut.

Compote: Combine all compote ingredients in large saucepan and bring to a boil. Reduce to a simmer, cook until liquid reduces and thickens about 45 minutes. to an hour. If needed use cornstarch to thicken.

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• 1 cup Spring Blend
• 1 bunch of green onions, chopped
• 1 cup golden raisins
• ½ cup dried tart cherries, mangos or cherries
• 1 can Mandarin Oranges, drained
• 1 15 oz can Pineapple tidbits, drained
• ½ cup chopped pecans, slivered almonds or pumpkin seeds (pepitas)
• Your favorite Ginger Dressing, Vinaigrette or Soy Dressing

Prepare rice as directed on package and cool.Combine rice with all other ingredients except dressing and nuts. Drizzle on your favorite dressing and toss together for a delicious summer salad! Garnish with nuts.

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