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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. 

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