Everyone loves this delicious wild rice salad. Chewy wild rice, juicy oranges, sweet grapes, tart dried cranberries and crunch pecans make the perfect salad!
Course Side Dish
Prep Time 10minutes
Cook Time 1hour10minutes
Total Time 1hour20minutes
1cuplong-grain wild rice6 ounces
2tablespoonsgood olive oil
2tablespoonsfreshly squeezed orange juice
1/2cupseedless green grapescut in half
2tablespoonsscallionswhite and green parts, chopped
1/2teaspoonfreshly ground black pepper
Place 4 cups of water, two teaspoons of salt and the wild rice in a medium saucepan. Bring to a boil. Reduce heat and simmer uncovered for 50 to 60 minutes or until rice is tender. Drain well, return to pan, cover and let steam for about 10 minutes.
Place the rice in a medium sized mixing bowl. Add the orange segments, by cutting off all of the peel and pith (zest first like I did if you'd like), then using a sharp knife, cut in between the membranes, dropping the segments into the bowl. Do this over the bowl and the orange juice will also go in the bowl.
Add the olive oil, orange juice raspberry vinegar, grapes, pecans, cranberries, scallions and black pepper. Toss and adjust seasonings.
Allow flavors to blend for at least 30 minutes and serve at room temperature.
Zest the oranges and use some it in the salad if you'd like, it really punches up the flavor.