Wild Rice Salad With Dried Cranberries Pickled Apples And Pecans Recipes
WILD RICE SALAD WITH DRIED CRANBERRIES, PICKLED APPLES, AND PECANS RECIPE
Steps:
- In a large pot, combine wild rice with enough stock and/or water to cover by at least 2 inches. Season lightly with salt. Bring to a simmer, then continue to cook at a simmer until rice grows tender and many of the grains have ruptured, about 50 minutes; add more water at any point as needed to keep rice covered.
- Meanwhile, in a medium saucepan, combine white wine vinegar with 1 cup (235ml) water, 2 tablespoons (25g) sugar, and 1 teaspoon (4g) kosher salt. Bring to a simmer over medium-high heat, stirring to dissolve sugar and salt.
- Place apples in a stainless steel mixing bowl nested in a larger mixing bowl full of ice water. Pour hot vinegar brine over apples, stirring to chill rapidly. Once cool, press a clean paper towel against the surface to fully submerge apples. Set aside or refrigerate for up to 3 days.
- In a separate heat-resistant bowl, pour about 1 cup boiling water over cranberries. Stir in remaining 2 tablespoons (25g) sugar until dissolved. Set aside.
- In a medium skillet, heat butter over medium-high heat until foaming. Add onion, celery, and thyme sprigs, and cook, stirring, until tender but not browned, about 4 minutes. Discard thyme and set aside.
- Using a fine-mesh strainer, drain wild rice well; let cool to near room temperature. Transfer to a large bowl and mix with sautéed vegetables. Drain cranberries and add to rice. Using a slotted spoon, transfer pickled apples to wild rice, reserving the pickling brine.
- Add parsley, tarragon, chives, and pecans to rice. Stir to combine. Season with salt and pepper. Mix in 1 tablespoon reserved pickling brine at a time until salad tastes bright and flavorful. Serve.
Nutrition Facts : Calories 328 kcal, Carbohydrate 34 g, Cholesterol 13 mg, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, Sodium 206 mg, Sugar 17 g, Fat 21 g, ServingSize Serves 6 to 10 as a side, UnsaturatedFat 0 g
CRANBERRY WILD RICE SALAD
I first tried this recipe at a luncheon during a holiday home tour. Since cranberries grow well in this area, I love to use the dried variety to give recipes like this hearty salad color and tang. It's a thrill to make it for visitors. -Lyn Graebert, Park Falls, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired.
Nutrition Facts :
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- Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet.
- Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes, or until rice is tender and almost all of the liquid has been absorbed, stirring occasionally and replacing lid. Add additional water if needed if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
- To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds.
- Return rice to skillet along with cranberries and pecans. Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 teaspoons). Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.
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