Wild Rice Salad

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(A simpler modification of pg. 24 of The Greens Cook Book recipe)

  • 3/4 cup wild rice
  • 1/2 tsp salt

Rinse the wild rice, and soak for 1/2 hour. Drain, and place with the salt in 4 cups of water. Bring to a boil, then simmer covered for 30 to 35 minutes. Drain.

  • 1/2 cup chopped nuts (walnuts, pecans or pignoli)

Toast the nuts for a little while in a pan.

  • 5 tb currants
  • 1/4 cup OJ
  • 4 tsp lemon juice
  • 1 tsp balsamic vinegar
  • 3 scallions, white part only
  • 2 tb olive oil (originally 5)
  • 1 tb nut (or sesame) oil
  • 1 tb chopped parsley

Rinse the currants in warm water and drain. Mix them with the orange juice. Add the remaining ingredients and combine all.

  • 1 apple

Chop in the apple and mix.

  • salt and black pepper to taste

8-12 servings.

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