* Exported from MasterCook *
Wild Rice Salad (Raichlen)
Recipe By : Steven Raichlen (1993). High-Flavor Low-Fat Cooking
Serving Size : 6 Preparation Time :5:00
Categories : Steve Raichlen
Amount Measure Ingredient -- Preparation Method
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1 cup wild rice
2 large oranges
1/4 cup golden raisins
2 scallions -- finely chopped
1/2 bunch flat-leaf parsley -- finely chopped
(about 1/2 cup), plus sprigs -- for garnish
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
2 dashes hot sauce -- or less
Salt and peper
Rinse the rice thoroughly in cold water in a sieve. Soak it for at least 4
hours in a large bowl with water to cover.
Place the rice in a large pot with 6 cups cold water. Bring to a boil,
reduce the heat, and simmer for 30 minutes, or until tender. Meanwhile, cut
the rind (both zest and white pith) off the oranges to expose the flesh.
Make V-shaped cuts to remove the individual segments from the membranes,
working over a bowl to catch the juice. Soak the raisins in the juice, at
least 5 minutes.
Combine rice, orange segments, raisins and remaining ingredients in a large
bowl, reserving a few of the orange segments for garnish. Toss the salad,
adding salt, vinegar, and orange juice to taste. Mound the salad on a
platter or in a bowl and decorate the top with the orange segments and parsley.
Original recipe calls for "Sultanas" or yellow raisins.
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NOTES : This colorful salad was the unanimous favorite in the test kitchen.
Good dish for picnic. Presoaking the rice shortens the cooking time and
improves the final texture.
from
[email protected] in S. Calif.
