Рецепт Wild Rice Salad...
Wild rice reminds me of Minnesota - it's where I lived the first time I tasted it - and Minnesotans know about a million ways to make wild rice into something palatable. I wasn't a fan of wild rice the first time I tried it, but grew to love it when it was served in a creamy, cheesy soup or a pilaf, which helped to disguise it's true taste! It's not really a rice, but a grass, with a very earthy taste. But the earthy taste blends well with everything in this salad - this one will rock your crunch and chew meter, plus it would be a great addition to any Thanksgiving feast.
Speaking of grass, not the wild rice kind but the kind that was just made legal in the state of Washington...I'm sure our new law will bring a new tourist industry to the Emerald City so come for a visit, pop into Starbucks and plug in your latest Microsoft device so you can shop on Amazon while Boeing planes soar overhead or get your soy-chai-with-foam to go and head over to Nordstrom for a pair of fingerless gloves before stocking up at Costco for a weekend getaway on Vashon where you can sport your Eddie Bauer flannels while smoking a salmon on your R.E.I. camp stove, smiling smugly because you have a legal packet of weed in your pocket...just don't light up - that's still illegal. Put that in your pipe and smoke it! Oh wait, you can't! Hahahaha, don't you just love the our lawmakers?!?
Celery, onion, water chestnuts, pomegranate arils, dried apricots, fresh oranges all mixed together in a tangy orange dressing and tossed with wild rice...it's dang good my friends, crispy, crunchy, chewy, and here's a shocker...it's healthy, too!
- Wild Rice Salad - Pots and Pins
- 2 cups wild rice
- 1 can (8 oz.) water chestnuts, drained, and sliced
- 1/2 cup celery, finely sliced
- 1/2 cup onion, finely diced
- 1/2 cup dried apricots, finely chopped
- 1/2 cup slivered almonds
- 2 large oranges
- 1 large pomegranate, peeled, arils removed
- 4 tablespoons good olive oil
- 4 tablespoon freshly squeezed orange juice (from second orange, plus more if needed to make 4 tablespoons)
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Place the wild rice in a medium pot with 8 cups of water and 2
- teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60
minutes, until the rice is very tender. Drain well and rinse with cold water. Set aside.
Zest the orange. Peel the orange with a sharp knife, cutting down to remove all of the white pith. Cut orange into small pieces. In a large serving bowl combine celery, onion, apricot pieces, orange pieces, orange zest, and pomegranate arils. Add in wild rice. Juice the other orange into a small bowl, if you don't have at least 4 tablespoons of juice, supplement with orange juice, and stir in the olive oil, red wine vinegar, sugar, black pepper and salt; mix well. Pour dressing over wild rice mixture and toss well to coat. Cover with plastic wrap and allow to sit for 30 minutes for flavors to meld. Serve at room temperature or refrigerate and serve cold. Serves 8 to 10.