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!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.