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I love wild rice! I would use it a lot more often if it weren’t so expensive! It’s a good source of fiber and is unique to our state. I got today’s recipe some years ago when our local library hosted a seminar on Minnesota authored cook books. Unfortunately, I don’t remember the name of the cook book or the author. This is definitely the season for salads!
Wild Rice and Dried Cranberry Salad
1 cup raw wild rice, cook in 4 cups of
water covered for 1 hour, drain.
1 cup long grain white or brown rice cooked.
3/4 cup unsalted roasted hazelnuts,
pecans or hickory nuts.
3-4 clementine’s peeled and sectioned and
seeded, tangerines or naval oranges can
1 cup dried cranberries
2 bunches small green onions, cleaned and
sliced at an angle
coarse salt and black pepper to taste
After rice has cooked toss with a little canola oil, cover with plastic wrap, venting then refrigerate until cool. After cooled combine with other salad ingredients and add vinaigrette.
1/2 cup freshly squeezed clementine juice
( or orange juice)
2-3 Tablespoons white wine vinegar
coarse salt and pepper
1 scant cup canola oil
1 Tablespoon hazel nut oil ( optional)
Combine juice, vinegar and salt and pepper, whisk in canola oil and hazel nut oil or you can blend in a blender, pour over salad ingredients and mix.
Stay cool and have a good week!