Orange Pistachio Wild Rice Salad Recipe 435

WILD RICE SALAD

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons 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 add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

ORANGE-PISTACHIO WILD RICE SALAD RECIPE - (4.3/5)

Steps:

• Combine the brown rice, wild rice, and broth in a medium saucepan and bring to a boil. Cover, reduce the heat to a slow simmer, and cook until all water is evaporated and the rice is fully cooked, 45 to 55 minutes. Remove from the heat and let cool completely. Toast the pistachios in a small dry skillet over medium-high heat until fragrant, about 3 minutes, stirring frequently; cool. Grate the zest from the orange; measure 1 teaspoon and set aside. Cut the top and bottom off the orange. Stand it on one end and remove the rest of the peel and the woolly white pith by cutting down the orange, following its curve with your knife. then remove each orange segment from the membrane. When the rice is cool, add the orange sections, the basil, onion, pistachios, and orange zest, and mix to incorporate. To make the dressing, whisk together the vinegar, oil, orange juice, mustard, honey and salt in a small bowl. Pour over the rice mixture and toss to incorporate. this salad will keep in the refrigerator in an airtight container for a day or two. Ellie Krieger

ORANGE, FENNEL & WILD RICE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the carrots, oil and some seasoning on a large baking tray. Cook for 25-30 mins until tender. While the carrots cook, fill 2 large pans with salted water and bring to the boil. Add the rice to one pan and the lentils to the other. Cook following pack instructions, or until just cooked, then drain and set aside to cool.
• Zest the oranges over a large bowl. Cut away the peel and pith, then cut along each piece of membrane to remove the segments, catching any juices in the bowl. Set the segments aside. Add the ingredients for the dressing to the orange zest and juice, season and whisk.
• When the carrots have cooled a little, add to the dressing with the remaining salad ingredients, including the cooked rice, lentils and orange segments. Toss together and serve on a big platter.