Thursday, July 12, 2012

INA GARTEN’S WILD RICE SALAD

wild rice salad
Does it seriously take 2 weeks to post something in the summer?  I've made so many things I've wanted to post, but the problem with doing a post is getting a picture of the food before it’s gone! I saw this recipe on The Barefoot Contessa this morning as I was exercising and thought it was a perfect answer to my chicken dinner side dish dilemma. I’ve had a bag of wild rice hanging out in my pantry for several months…yay! She said this is a recipe she'd make for buffets and it was a hit. I agree! I made this salad in advance, stuck it in the fridge and it was ready to go when we were. I used what I had on hand, so my mix ins are slightly different than what the recipe calls for, but that’s the beauty of it; it’s totally customizable! I’m looking forward to leftovers for lunch!

Ina Garten's Wild Rice Salad          serves 4-6

  • 1 cup long-grain wild rice (6 ounces)
  • 2 1/2 tsp. salt, divided use
  • 2 navel oranges
  • 2 tablespoons good olive oil
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons raspberry vinegar (I used red wine vinegar)
  • 1/2 cup seedless green grapes, cut in half
  • 1/2 cup pecans, toasted (I used walnuts)
  • 1/4 cup dried cranberries (I used dried cherries)
  • 2 tablespoons scallions, white and green parts, chopped
  • 1/2 teaspoon freshly ground black pepper
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.
* I just used my electric steamer and cooked the rice for 65 minutes, then drained.


















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