Saturday, January 10, 2009

Morgan's Wild Rice Salad

Serves: 6

1 cup wild rice
2 3/4 cups boiling water
salt & pepper
3/4 cup walnuts
2 large seedless oranges (or 1-2 cans Mandarin orange slices)
2 Tbsp. red wine vinegar
1/4 cup fresh orange juice
1 tsp. grated orange zest
3 Tbsp. olive oil
1 Tbsp. walnut oil
2 Tbsp. chopped fresh Italian parsley

Boil water, lower heat, cover and cook rice 40 minutes. Remove, drain, and let cool. Preheat oven to 350 degrees. Spread walnuts on baking sheet and bake until golden, 5-8 minutes. Remove and let cool; chop coarsely. Slice oranges and set aside. In another bowl whisk together vinegar, orange juice, zest, oils and salt/pepper to taste. Add walnuts and parsley to cooled rice. Pour the dressing and toss to mix. Arrange oranges around the edges of dish.

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