Simple Wild Rice Salad from The Silver Palate

Name: Simple Wild Rice Salad from The Silver Palate
Prep time: 30 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 1 cup Uncle Ben's Original Wild Rice (6 ounce box); 3 cup water; u00be cup pecan halves; 1 cup yellow raisins; Grated rind of one medium orange; u00bc cup fresh mint, chopped; 1 tablespoon onion, finely diced; u00bc cup olive oil; u2153 cup, plus 1 tablespoon fresh orange juice; 1 teaspoon salt; Freshly ground black pepper, to taste

By Leslie Blythe Rice, Side dish, Vegetarian Boiling, Simmering

September 7, 2023

This Simple Wild Rice Salad from The Silver Palate is a classic salad. It's made with Uncle Ben's wild rice, pecans, golden raisins, orange rind, mint, and a simple orange juice dressing. The flavors of the wild rice, pecans, and raisins are perfectly complemented by the brightness of the orange rind and mint. The dressing is light and tangy, and it helps to bring all of the flavors together. It's best made ahead of time and allowed to sit at room temperature for at least 2 hours. This allows the flavors to develop.

Prep: 30 mins
Cook: 20 mins
Yields: 6 Servings

Ingredients

1 cup Uncle Ben's Original Wild Rice (6 ounce box)

3 cup water

¾ cup pecan halves

1 cup yellow raisins

Grated rind of one medium orange

¼ cup fresh mint, chopped

1 tablespoon onion, finely diced

¼ cup olive oil

⅓ cup, plus 1 tablespoon fresh orange juice

1 teaspoon salt

Freshly ground black pepper, to taste

Directions

1Pour wild rice into a medium non-stick sauce pan, along with the water and the flavor packet. Bring to a rapid boil, then adjust the heat to a gentle simmer and cook, uncovered for 20-25 minutes. Rice will still be moist, but with no standing liquid.

2While the rice is cooking, add the pecan halves, raisins, grated orange zest and mint to a medium bowl and stir.

3In a small bowl, mix the onion, olive oil, orange juice, salt and pepper together, whisking briskly to combine.

4Mix the rice into the bowl with the pecan/raisin mixture and stir. Pour in the orange juice/olive oil dressing and toss gently until completely combined.

5Set the bowl on the counter and let the salad stand for at least 2 hours to let the flavors develop. Serve at room temperature. Refrigerate leftovers.

Note

1The rice should still be moist after cooked, but the liquid should be cooked completely out. You can pat it with a paper towel if you think it's too wet.

2Be sure and let it sit for at least two hours at room temperature.

Recipe from The Silver Palate Cookbook.

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