Wild Rice Salad
This was adapted from one of our favorites here at Great Eight Friends: Barefoot Contessa How Easy is That?
Servings: 4 servings
Ingredients
- 1 cup long-grain wild rice, (6 ounces)
- 4 cups water
- 2 teaspoons sea salt
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons freshly squeezed orange juice
- 2 Tablespoons raspberry vinegar, or any fruit vinegar or white wine or champagne vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup seedless green grapes, cut in half
- ½ cup pecans, lightly toasted
- ¼ cup dried cranberries
- 3 Tablespoons chopped chives
Instructions
- In a medium pot bring the wild rice, water and salt to a boil over high heat.
- Reduce heat and simmer, for 50 to 60 minutes, uncovered. The rice is done when the grains have “bloomed” a bit and it is tender.
- Holding a lid on top of the pot, drain any remaining water from the rice by leaving a very small opening. Leave the lid on the pot, sealed, and let steam for 10 more minutes.
- In a separate bowl mix together the olive oil, orange juice, raspberry vinegar, salt and pepper.
- Pour the dressing over the warm rice and stir to combine.
- Then mix in the grapes, pecans, cranberries, and chives.
- Taste and adjust seasonings.
- This is best if it is allowed to sit for a while for the flavors to marinate, at least 30 minutes.
- Transfer to a serving bowl and serve at room temperature.
Notes
Gr8 Serving Tip:
Add some chopped, grilled chicken breast to the salad to make a Gr8 light entrée! Tried this recipe?Mention @Great8Friends or tag #gr8food!