Photo: Wild Rice Salad Recipe
Ingredients
- 1 cup long-grain wild rice (6 ounces)
- Kosher salt
- 2 navel oranges
- 2 tablespoons good olive oil
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons raspberry vinegar
- 1/2 cup seedless green grapes, cut in half
- 1/2 cup pecans, toasted
- 1/4 cup dried cranberries
- 2 tablespoons scallions, white and green parts, chopped
- 1/2 teaspoon freshly ground black pepper
Directions
Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.
While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.
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By Chef #1446518
Seattle
on December 21, 2012
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I've made this wild rice salad based off a slightly different recipe in an Ina Garten cookbook. It's a nice side dish for summer meals -- especially if you're making fish (salmon, cornmeal-crusted catfish or poultry. This, a regular green salad, and the protein are a winning combo. I'm a bit of a "salt tooth" so didn't feel this was overly salty, at least not when viewed as your meal's "carb" more so than a salad... but I can imagine how some folks would find this more savory than they expected. This would probably also be good with turkey at Thanksgiving, for those who can't do the stuffing or want a healthy alternative.
By 14Carat
Wisconsin
on December 07, 2012
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Delicious! Having read the reviews, I backed off on the salt in the water. I used only 1 tsp. knowing that I could adjust the seasonings later. The combination of the sweet fruits, slightly tart craisins, crunchy nuts and snappy scallions provided many interesting layers. I added one more layer: 1/2 C. of sliced ripe olives. I might try sliced pimento olives next time to see which I like better. This is definitely a keeper. Thank you, Ina.
By Chef #820169
Simpsonville, 80
on September 04, 2012
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OMG! This was horrible. Even my husband who eats anything would not eat it. I use a lot of Ina's recipes and have never been disappointed, however this one was a big BUST. Sorry Ina....
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