WILD RICE SALAD (Ina Garten)

By jarren

Ingredients

• 1 cup long grain wild rice (6 oz)
• Kosher slat
• 2 navel oranges
• 2 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed orange juice
• 2 tbsp raspberry vinegar
• 1/2 cup seedless green grapes, cut in half
• 1/2 cup pecans, toasted
• 1/4 cup dried cranberries
• 2 tbsp scallions, white and green parts, chopped
• 1/2 tsp freshly ground black pepper

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Place the wild rice in a medium pot with 4 cups of water and 2 tsp of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.

While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and the orange sections to the bowl with rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 tsp of salt and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.