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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (228g) Recipe makes 12 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar |
||
| Calories 312 | ||
| Calories from Fat 153 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.0g | 26% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 10.6g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 161mg | 6% | |
| Potassium 297mg | 8% | |
| Total Carbohydrate 36.4g | 12% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 4.7g | ||
| Protein 6.5g | 13% | |
Wild Rice Salad
By: Boomette
Jan 22, 2008
From the issue of December 2006, Coup de pouce.
SERVES 12 -14
Ingredients
Rice Salad
- 6 cups water
- 1 1/2 cups water
- 2 cups wild rice
- 3/4 cup long grain rice
- 1 1/2 cups pecans, grilled, chopped
- 1 cup fresh parsley, chopped
- 1/2 cup dried apricot, chopped
- 1/2 cup dried cranberries
Dressing
- 1/4 cup olive oil
- 2 tablespoons olive oil
- 3 tablespoons french shallots, finely chopped
- 3 tablespoons orange juice
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons Dijon mustard
- 2 garlic cloves, finely chopped
- 3/4 teaspoon salt
- 3/4 teaspoon fresh black pepper
Directions
1
Rice Salad: In a saucepan, bring to boil 6 cups of water. Add wild rice and reduce the heat. Cover and let simmer for 45 minutes or until rice is tender and grains are open. Drain and rinse under cold water. Drain again. Set aside.2
Meanwhile, in another saucepan, bring the remaining water to boil. Add long grain rice and reduce the heat. Cover and let simmer 25 minutes or until rice is tender.3
Dressing : In a salad dish, mix all ingredients until homogeneous. Add wild rice, long grain rice, pecans, apricots and cranberries. Stir to coat well. (This salad can be done one day ahead and cover it. It will be good until the next day.).
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- Course > Salads > Salad dressings
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Brunch
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: bluemoon downunder
On Aug 10, 2008
A truly yummy salad. We loved the two rices with the pecans and fruit. I scaled this back to serve two today - with two more serves for tomorrow's lunch. I don't much like dried apricots, so I used some well drained mandarin segments which seemed like an obvious substitution in view of the orange juice in the fabulously flavoursome dressing. I also followed Rita's suggestion of adding some orange zest. Always love citrus flavourings. I used less salt in the dressing, and although I'd scaled back the portions, I still used two cloves of garlic. Thanks for sharing this great recipe, Boomette!
From: mersaydees
On Jul 9, 2008
This is a perfect salad to take to a potluck lunch or dinner. I used EVOO. It's delicious and guilt-free! Thanks, Boomette! Made for ZWT4.
From: ~Rita~
On Jul 5, 2008
I found quick cooking wild rice that I just added hot water to it and let it sit. The added the dried fruits (I used a mix of prunes, apples and apricots for the apricots) so they would soften in the heat and moisture of the wild rice. For the long grain rice I used Brown Basmati. Added some of the zest from the orange which I juiced for the OJ. Lots of texture and flavors in the healthy delish salad! Thanks!
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