An orangy version of my previously posted Wild Rice Salad, I borrowed this recipe from ‘The Epicurious Cookbook’.  We enjoyed ours at a big potluck dinner with some brined chicken, and the recipe below was very easily tripled – enjoy!

Wild Rice Salad Too

3 c. water

1/2 c. EACH long-grain wild rice AND long-grain white rice

1 c. pecans, toasted and chopped

1 c. golden raisins

4 green onions, thinly sliced

1/4 c. mint leaves, chopped

3 T. olive oil AND 2 T. balsamic vinegar AND zest and juice from 1 orange

You’ll need 2 pots in order to cook the rices separately.  Bring 2 cups of water to a boil in one pot, add the wild rice, cover the pot, and simmer until tender – this could take 30 minutes to an hour depending on your rice.  Drain and allow it to cool completely.  In your second pot, bring 1 cup of water to  a boil with the white rice and then cover, reduce the heat to low and simmer for about 15 minutes until the rice is tender.  All of the water should be absorbed so allow the rice to sit in the pot for a few minutes off the heat, then fluff it up and allow it to cool completely.

In a small container, add the olive oil, vinegar, orange zest and juice, then put the lid on tightly and give it a good shake.  When the rices are cooled, add them along with the pecans, raisins, onions and mint to a large bowl, drizzle on the dressing and give the salad a thorough toss to coat everything.  Season with salt and pepper if you feel it needs it and then allow the salad to sit (covered) for a couple of hours at room temperature before serving.  This is a brilliant make ahead accompaniment to any barbecue!

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