Wild Rice Salad
Wild Rice Salad is rated
out of
5 by
1.
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
4
To peel and section an orange, cut a thin slice off the top and bottom. Set the orange on one end on a cutting board. Slice off the peel in vertical strips, also cutting away the white pith. Holding the orange over a bowl to collect its juices, slide the knife down the membrane on either side of each section and drop it into the bowl.
Ingredients:
- 3/4 cup wild rice
- 3 cups water
- 1/2 tsp. salt, plus more, to taste
- 1 large celery stalk, chopped
- 1/3 cup dried cranberries
- 1/3 cup chopped walnuts
- 1 or 2 oranges, preferably navel, peeled, sectioned and chopped (see note above)
- 1/4 cup fresh orange juice
- 1 Tbs. walnut or canola oil
- Freshly ground pepper, to taste
- 1/4 cup pomegranate seeds (optional)
Directions:
Cook the rice
In a large saucepan over medium-high heat, combine the rice, water and the 1/2 tsp. salt. Bring to a boil, reduce the heat to medium-low, cover and simmer until the rice is just tender, about 40 minutes. Drain and place in a bowl.
Assemble the salad
Add the celery, cranberries, walnuts, chopped oranges and orange juice to the rice. Add the oil and stir with a fork to combine. Season with salt and pepper.
Spoon the salad into a serving bowl. Sprinkle with the pomegranate seeds and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).
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Rated 4 out of
5
by
DesertBunny from
Refreshingly Sweet and Crunchy
This salad stays fresh and crisp on the buffet table but it won't last long! Kids who like ambrosia and Waldorf salad will love the cranberry and orange flavor. I used more celery, clementines instead of navel oranges, walnut halves, and presoaked the cranberries in some OJ to soften them. Served it on a thin bed of herb mix greens to an après-ski crowd and everyone wanted seconds. Excellent salad!
Date published: 2013-01-07