Pecan, Shrimp and Rice Salad

3 cups cooked rice
1/2 cup pecan halves, chopped and toasted (I don't always toast them)
1/2 cup sliced green onion
1/2 lb med shrimp, cleaned, cooked and coarsely chopped
1/3 cup teriyaki sauce
2 Tbsp oil

Mix pecans, rice, onion and shrimp in a large bowl. Whisk teriyaki sauce and oil. Pour over rice mixture, tossing to coat well.

Refrigerate at least 1 hour.

Made this for potluck back in May and came home with an empty dish and lots of request for recipe:

Wild rice salad
1 6 oz pkg wild rice
3/4 cup mayo
1 tsp white vinegar (I used white wine vinegar)
1 tsp sugar
salt and pepper to taste
2 cups cooked, cubed chicken breast (I shredded mine)
1/4 cup diced green onion
1 cup seedless red grapes cut in half
6 oz blanched slivered almonds

Cook rice and let cool.
Wisk together the mayo, vinegar, sugar, sald and pepper. Stir in rice, chicken, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.

Sprinkle with slivered almonds before serving.

I slightly toasted the almonds for more flavor.

Here is one that I have used, but it has been a long while back. You could substitue the shrimp for chicken.

Wild Rice with Shrimp

1 package (6.2 oz) fast-cooking long-grain and wild rice mix
3 cups boiled chilled small shrimp
1 medium unpeeled eating apple, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1/2 cup chopped dried apricots
1/3 cup chopped dried cherries
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons sugar
2 teaspoons cider vinegar
1/3 cup dry-roasted peanuts

Cook rice mix as directed on package, omitting butter. On large cookie sheet, spread rice evenly in thin layer. Let stand 10 minutes, stirring occasionally, until cool.
Meanwhile, in large bowl, mix shrimp, apple, bell pepper, celery, apricots and cherries. In small bowl, mix soy sauce, water, sugar and vinegar until sugar is dissolved.
Add rice and soy sauce mixture to apple mixture; toss gently until coated. Add peanuts; toss gently.

I'm always proud to serve this delicious salad...lots of compliments.
Makes enough for 6 as main dish or 8-12 sides

Paella Salad
posted by Deborah_ps

1 cup good olive oil
2 cups long grain rice
5 cups chicken stock
2 generous pinches saffron
1-1/2 teaspoons salt
1/3 cup red wine vinegar
1-1/2 pounds medium sized shrimp, cooked, peeled (Costco)
1/2 cup julienne slivers red pepper
1/2 cup julienne slivers green pepper
1 cup green peas (I use uncooked frozen)
1/2 cup halved black olives (a mix of greek olives are good)
1/4 cup chopped parsley
1/4 cup chopped chives or green onion

1.In large heavy bottomed pot with lid, heat 1/4 cup of the oil over medium high heat. When oil is hot add the rice and cook, stirring until it is opaque, 2-3 minutes. Add the stock, saffron, and 1/2 tsp. of the salt. Stir well to dissolve saffron and bring to a simmer. Lower the heat and cook, covered, until all liquid has been absorbed, about 20 minutes. (try not to over cook)When rice is cooked, remove and turn out into a large shallow bowl or pan and let cool to room temperature.

2. To assemble the salad, place the vinegar and the remaining 1 teaspoon salt in a large mixing bowl. Whisk in the remaining 3/4 cup olive oil. Add the shrimp, red and green peppers, peas and olives. Let marinate 10 minutes. Then add the rice, parsley and chives. Mix well.

3. Serve at room temperature or slightly chilled.

Here is a link that might be useful:

Cub deli has a cashew chicken wild rice salad that is great. Essentially the same as glenda_al's recipe but I know there's celery in it and they use cashews. Nice mix of textures with the crunchy celery and cashews, then the chicken is tender and the grapes pop some juice for a variety of flavors. They may have had some red onion instead of green onions but that's however you like and they might have mixed some white rice in too, I don't remember for sure. I would think shrimp would work fine and could even be added. It's a pretty foolproof recipe, just mix up however much you want, add what you like more of what you really like and less of what you don't like. Hard to describe. Kind of dense, but still refreshing and almost light in a lot of ways.

Oh, thanks a lot, all of you......now I'm drooling. (not a pretty picture!) I've printed the recipes and it will be fun to take something different to the pot luck. I love wild rice, hope there is some left to bring home. Maybe i should double the recipe and leave some at home just in case. Thanks KT gang. Dottie