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Basmati and Wild Rice Salad with Tangerines And Pine Nuts

A home-style Basmati and Wild Rice Salad with Tangerines And Pine Nuts made with Wild Rice, Water, Salt, Basmati Rice Rinsed And Drained, and Tangerine Juice About Tangerines. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 7 cup
• to taste
• 1/2 cup
• 3/4 cup
• 1/2 cup
• 3
• to taste
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Place the wild rice in a large saucepan; cover with 1 quart water, add 1/2 teaspoon salt and bring to a boil.

2. 2

   Reduce the heat to a gentle boil; cover and cook until the grains are tender but still chewy, about 30 to 35 minutes.

3. 3

   Bring the remaining 3 cups water to a boil in a medium-size saucepan; add the basmati rice and 1/2 teaspoon salt.

4. 4

   Cook for 8 to 10 minutes, until just tender.

5. 5

   Drain and cool, then add to the wild rice.

6. 6

   In a small saucepan over medium heat, heat the tangerine juice just to boiling; pour over the currants to plump them.

7. 7

   Peel and section the tangerines, removing the seeds and threads.

8. 8

   Toss the rice with the currants, tangerine juice, 1/2 tablespoon Champagne vinegar, and the olive oil.

9. 9

   If necessary, adjust the seasoning with salt and a splash of vinegar.

10. 10

    Add the tangerines and the toasted pine nuts just before serving at room temperature.

11. 11

    VARIATION: Use oranges and their juice in place of tangerines.

12. 12

    Using a sharp knife, remove the peel and white pith from the orange by slicing off the top and bottom, then working down the sides.

13. 13

    Hold the orange over a bowl to catch the juice and cut each section loose by slicing down next to the membrane.