Monday, May 14, 2012

Wild Rice and Cranberry Salad

The lemon and orange zest give this salad a refreshing flavor.
Love this nifty tool to get the essence of the citrus. With it's fine teeth, this Microplane works wonders. A wise cook told me only get the colored peel, not the bitter white part.

Tastes & Treasures
cookbook has a Wild Rice Pilaf on page 57 from Hassayampa Inn - a warm, delicious side dish.

This cold wild rice recipe makes a tasty accompaniment at Thanksgiving but will be a hit at any event.

Wild Rice Cranberry Pecan Salad

1/2 cup brown rice
1/2 cup wild rice
2 1/3 cups water (see package instructions)
1/2 teaspoon salt
1 teaspoon butter
1/2 cup dried cranberries
1/2 cup chopped pecans (toasted or un-toasted, your choice)
1/4 cup sliced green onions
1 Tbsp lemon juice
2 Tbsp olive oil
1/2 teaspoon sugar
1 teaspoon grated orange peel
Salt and freshly ground pepper

Use the amount of water for the rice according to instructions on the rice package, usually wild rice is a ratio of 1:3 of wild rice to water. Bring rice, 1/2 teaspoon salt, butter, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.
In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.
In a separate jar, mix the lemon juice, olive oil, orange peel, sugar, and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.

Note: We used slivered almonds instead of pecans.

Yield: Serves 4 to 6.