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Wild Rice Salad With Walnuts And Oranges

Wild Rice Salad With Walnuts And Oranges is a salads recipe made with Wild Rice, Boiling Water, Salt Walnuts, Lg Oranges, and Red Wine Vinegar. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 2 3/4 cup
• 1 tsp
• 2
• 2 tbsp
• 1/4 cup
• 1 tsp
• 1 tsp
• 1/4 tsp
• 2 tbsp

Method (preview)

1. 1

   Rinse the wild rice in several changes of water, then drain well.

2. 2

   Place in a saucepan and add the boiling water and the 1 t salt.

3. 3

   Bring to a boil over high heat.

4. 4

   Reduce the heat to low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 min. Remove form the heat, transfer to a large bowl and let cool completely.

5. 5

   Meanwhile, preheat an oven to 350 deg.

6. 6

   Spread the walnuts on a baking sheet and toast until fragrant and lightly golden, 5 -8 min. Remove from the oven, let cool and chop coarsely.

7. 7

   Set aside.

8. 8

   Cut off the top and bottom of each orange.

9. 9

   Working with 1 orange at a time, place one of the cut sides down on a work surface.

10. 10

    Starting at the top and following the contour of the orange, cut off the skin, including all of the white pith.

11. 11

    Holding the orange over a small bowl and using a sharp knife, cut between the orange sections, freeing the sections and dropping them into the bowl.

12. 12

    Repeat with the remaining oranges.

13. 13

    Set aside.

14. 14

    In another small bowl, whisk together the vinegar, orange juice, orange zest, olive oil, nut oil and salt and pepper to taste to make a dressing.

15. 15

    Add the walnuts and parsley to the rice.

16. 16

    Pour the dressing over the top and toss gently to mix.

17. 17

    Add the orange wedges to the salad and toss well, or transfer the salad to a serving platter and arrange the wedges along the rim.

18. 18

    Cal 126.6

19. 19

    Fat 1.4g

20. 20

    Carbs 28.2g

21. 21

    Fiber 2.9g

22. 22

    Protein 4.6g

23. 23

    Sodium 362mg

24. 24

    CFF 8.7%