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Nancy's Kitchen - Tried and Tested Recipes
White and
Wild Rice Salad
Hello again everyone. I remember this from a father's
day gathering ten years or so ago.
White and
Wild Rice Salad
1/2 cup wild rice
1 1/2 tsp
salt
3/4 cup long grain white rice
1/3 cup dried
cranberries
2 tbsp olive oil
2 tbsp red wine
vinegar
1/2 tsp freshly grated orange peel*
1/4
tsp freshly ground black pepper
2 cups seedless red
grapes halved (can vary color)
2 stalks celery,
thinly sliced (about a cup)
2 tbsp chopped fresh
parsley
1/2 cup toasted pecans
orange juice**
Cook wild rice as label directs using ½ tsp salt.
Cook white rice as directed, using 1/4 tsp salt. Cool
both rices.
In a small bowl combine cranberries
w/just enough boiling water to cover. Let stand 5
minutes. Drain well.
Dressing: Whisk or use a
food processor. Combine oil, vinegar, orange peel, 3/4
tsp salt, and pepper till blended. Add rices and other
ingredients. Toss to coat. Toss and cool.
*Use
more orange peel if desired, up to 1 1/2 tsp
**Add orange juice for extra moisture if needed.
Jerry, Upstate NY
PS to Artemis...
I
purchased the Fiore deSicilia from King Arthur Flour.
It's used a lot in Italian baking. I think maybe it
might be nice even for flavoring traditional cheese
cake, though I haven't gotten to that point yet. I
almost always use anise oil for the Italian cookies I
make, but I did try some during the holidays using Fiore
deSicilia, and as I noted before in rice pudding. It has
a vanilla/ citrus flavor, different, nice, and as I am
finding out needs to be used sparingly. I have a recipe
here for Italian Easter Bread that is always flavored
with anise, but... I am wondering what it would be like
to break away for once from tradition.
http://www.nancyskitchen.com
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