Wild Rice Salad
Wild Rice Salad
1 lb wild rice
For vinaigrette
1/4 cup fresh orange juice
3 tablespoons chopped shallot
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 cup long-grain white rice
1 1/2 cups water
2 cups hickory nuts or chopped pecans, toasted
1 1/4 cups chopped fresh flat-leaf parsley
3/4 cup dried apricots, thinly sliced
3/4 cup dried cranberries
Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 minutes to 1 hour.
Make vinaigrette while wild rice is simmering: Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.
Cook white rice: 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. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more. Remove from heat and let stand, covered, 5 minutes.
Assemble salad: 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. Serves 12. Serve at room temperature.
Cooks' note: Salad keeps, covered and chilled, 3 days.
Active time: 25 min Start to finish: 1 1/4 hr
Source: Gourmet, February 2000, Gourmet Entertains (reviews at link).
1 lb wild rice
For vinaigrette
1/4 cup fresh orange juice
3 tablespoons chopped shallot
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 cup long-grain white rice
1 1/2 cups water
2 cups hickory nuts or chopped pecans, toasted
1 1/4 cups chopped fresh flat-leaf parsley
3/4 cup dried apricots, thinly sliced
3/4 cup dried cranberries
Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 minutes to 1 hour.
Make vinaigrette while wild rice is simmering: Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.
Cook white rice: 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. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more. Remove from heat and let stand, covered, 5 minutes.
Assemble salad: 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. Serves 12. Serve at room temperature.
Cooks' note: Salad keeps, covered and chilled, 3 days.
Active time: 25 min Start to finish: 1 1/4 hr
Source: Gourmet, February 2000, Gourmet Entertains (reviews at link).