Wild Rice Salad

This is a good addition to a buffet; the flavor develops as it stands at room temperature.

  • Servings: 10
Wild Rice Salad

Source: Martha Stewart Living, December/January 1995/1996

Ingredients

  • 3 cups wild rice
  • Salt
  • 4 blood oranges, or navel oranges
  • 3 tablespoons red-wine vinegar
  • 3 tablespoons sherry vinegar
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 6 scallions, cut into 1/8-inch rounds
  • 1 cup dried cranberries
  • 1 bunch flat-leaf parsley leaves, finely chopped (1/2 cup)

Directions

  1. Cook wild rice in a large pot of salted boiling water until just tender, about 40 minutes. Drain in a colander.

  2. Meanwhile, cut away peel and pith from oranges; holding oranges over a bowl to catch the juice, remove segments from white membrane; place segments in the bowl.

  3. Combine vinegars, 1 1/2 teaspoons salt, and pepper in a bowl. Slowly whisk in olive oil.

  4. In a large serving bowl, combine rice, scallions, dried cranberries, parsley, and orange sections and their juice. Drizzle vinaigrette over the salad, gently toss, season, and serve.

Reviews

Be the first to comment!