Ingredients
-
-
6
-
1 1/2
-
2
-
3/4
-
1 1/2
-
1
-
1/2
-
1/2
-
-
1/4
-
2
-
3
-
3
-
2
Directions
Wild Rice Salad, From the issue of December 2006, Coup de pouce , I did cut this recipe in half since it does make a lot! Enjoyed the combo of rices, especially with the dressing that is included here! Have not got this recipe copied into my special holiday cookbook! Many thanks for sharing this wonderful recipe! [Tagged, made & reviewed in Gimme 5 tag], This is a five star salad I added some orange zest as one of the other reviewers suggested I also substituted 2 tablespoons of mandarine orange infused olive oil for the regular olive oil That really made the dressing really pop with flavour I also brought the salad to room temperature prior to serving as coldness tends to mask the flavours I served this as a side for Christmas dinner, for those who wanted something other than potatoes It received rave reviews This recipe is a keeper, particulary the dressing, which would be delightful on leafy greens as well Thank you Boomette
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Steps
|
1
Done
|
Rice Salad: in a Saucepan, Bring to Boil 6 Cups of Water. Add Wild Rice and Reduce the Heat. Cover and Let Simmer For 45 Minutes or Until Rice Is Tender and Grains Are Open. Drain and Rinse Under Cold Water. Drain Again. Set Aside. |
|
2
Done
|
Meanwhile, in Another Saucepan, Bring the Remaining Water to Boil. Add Long Grain Rice and Reduce the Heat. Cover and Let Simmer 25 Minutes or Until Rice Is Tender. |
|
3
Done
|
Dressing : in a Salad Dish, Mix All Ingredients Until Homogeneous. Add Wild Rice, Long Grain Rice, Pecans, Apricots and Cranberries. Stir to Coat Well. (this Salad Can Be Done One Day Ahead and Cover It. It Will Be Good Until the Next Day.). |
