Active time: 25 min Start to finish: 1 1/4 hr
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 (can get pretoasted and chopped nuts at TJ)
1 1/4 cups chopped fresh flat-leaf parsley (i used cilantro b/c some people hate parsley)
3/4 cup dried apricots, thinly sliced
3/4 cup dried cranberries
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 (i use rice cooker for minimum fuss)
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.
Serve at room temperature.
Cooks' note:
• Salad keeps, covered and chilled, 3 days.Serves 12 (i think it actually serves a small army)
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