Brown Wild Rice Salad With Apricots And Mint Recipes

SIMPLE WILD RICE SALAD FROM THE SILVER PALATE

Steps:

• Pour wild rice into a medium non-stick sauce pan, along with the water and the flavor packet. Bring to a rapid boil, then adjust the heat to a gentle simmer and cook, uncovered for 20-25 minutes. Rice will still be moist, but with no standing liquid.
• While the rice is cooking, add the pecan halves, raisins, grated orange zest and mint to a medium bowl and stir.
• In a small bowl, mix the onion, olive oil, orange juice, salt and pepper together, whisking briskly to combine.
• Mix the rice into the bowl with the pecan/raisin mixture and stir. Pour in the orange juice/olive oil dressing and toss gently until completely combined.
• Set the bowl on the counter and let the salad stand for at least 2 hours to let the flavors develop. Serve at room temperature. Refrigerate leftovers.

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.

BROWN AND WILD RICE SALAD

Steps:

• In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.