WILD RICE AND CRANBERRIES RECIPES

Name: Wild Rice Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 4 to 6 servings
Ingredients: 1 cup long-grain wild rice (6 ounces); Kosher salt; 2 navel oranges; 2 tablespoons good olive oil; 2 tablespoons freshly squeezed orange juice; 2 tablespoons raspberry vinegar; 1/2 cup seedless green grapes, cut in half; 1/2 cup pecans, toasted; 1/4 cup dried cranberries; 2 tablespoons scallions, white and green parts, choppedu00A0; 1/2 teaspoon freshly ground black pepper

WILD RICE SALAD RECIPE | INA GARTEN | FOOD NETWORK

Wild Rice Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

Place the wild rice in a medium pot with 4 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 place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

WILD RICE SALAD RECIPE | INA GARTEN | FOOD NETWORK

Wild Rice Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

Place the wild rice in a medium pot with 4 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 place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

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