Time 2h Yield 4 to 6 servings Number Of Ingredients 11 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.
Time 15m Yield 2 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the wild rice, apple, celery, currants and sunflower kernels. In another bowl, whisk the remaining ingredients. Drizzle over rice mixture; toss to coat. Serve immediately.
More about “contest winning wild rice apple salad recipes”
Time 50m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Put rice in a bowl and rinse under running water for 2 minutes, then drain. Pour rice into a large saucepan, add the water and salt, and bring to a boil. Reduce heat to low and simmer for 35 minutes or until rice is just tender and al dente (how long to simmer, exactly, depends on your wild rice; the water will probably not be all absorbed). Drain and place in a large bowl, then add the prepared apple, red bell pepper, currants (raisins can be substituted, but will be sweeter and salad won’t taste the same - currants are preferred), pecans, and onion; stir to combine. In a separate bowl, whisk together the balsamic, oil, salt, and pepper to make the dressing. Pour the dressing over the salad mixture and stir well. Serve immediately or chill up to 4 hours (I prefer it chilled for at least an hour, then tossed again before serving). Note: also good with 1/4 cup dried cranberries.
