- Author: Sean Smyth
Wild Rice Salad
My Mom made this a lot when I was growing up and I particularly like eating it in the cold months. It’s great as a side or even as a main course (a great lunch on its own, I think). One of the reasons I like it so much is because there are so many flavors and textures involved, and yet all the ingredients are pretty basic.
- Preparation Time: 00:35
- Cook Time: 00:45
- Cuisine: American
- Servings: 6
- 1 cup (1/2 pound) uncooked wild rice
- 4 cups defatted chicken stock
- 1 cup shelled pecan halves
- 1 cup yellow raisins
- Grated rind of 1 orange
- 1/4 cup chopped mint (or parsley if you don’t like mint)
- 4 scallions thinly sliced
- 1/4 cup olive oil
- 1/3 cup fresh orange juice (from the orange you grated)
- 1 1/2 teaspoons salt
- Freshly ground black pepper to taste
- 1Put rice in strainer and run under cold water to rinse thoroughly.
- 2Place rice in medium sized saucepan. Add stock and bring to rapid boil. Adjust heat to a gentle simmer and cook uncovered for 45 mins (after 30 mins check for doneness; rice should not be too soft).
- 3Drain into small hole strainer. Transfer drained rice to a large bowl.
- 4Add remaining ingredients to rice and toss gently. Adjust seasonings to taste. Let mixture stand for at least 2 hours so flavors can develop. Overnight in the refrigerator is best.
- 5Serve at room temperature.