White and Wild Rice Salad
Instructions:
When people hear the word salad, they don’t usually think of grains. This festive combination of white and wild rice tossed with cranberries, grapes, and toasted pecans is perfect for a holiday buffet. 1â„2 cup wild rice 11â„2 teaspoons salt 3â„4 cup regular long-grain rice 1â„3 cup dried cranberries or currants 2 tablespoons olive oil 2 tablespoons red wine vinegar 1â„2 teaspoon freshly grated orange peel 1â„4 teaspoon ground black pepper 2 cups seedless red grapes, cut in half 2 stalks celery, thinly sliced (1 cup) 2 tablespoons chopped fresh parsley 1â„2 cup pecans, toasted and coarsely chopped
Makes 8 accompaniment servings. Prep: 25 minutes plus cooling Cook: 50 to 60 minutes
- Cook wild rice as label directs, using 1â„2 teaspoon salt. Cook white rice as label directs, using 1â„4 teaspoon salt. Set aside.
- In small bowl, combine cranberries with just enough boiling water to cover; let stand 5 minutes to soften. Drain.
- Meanwhile, prepare dressing: In large bowl, with wire whisk, mix oil, vinegar, orange peel, remaining 3â„4 teaspoon salt, and pepper until blended. Add wild and white rice and cranberries; toss to coat. Let cool 30 minutes, tossing several times.
- Add grapes, celery, and parsley to rice mixture; toss until thoroughly mixed and coated with dressing. Transfer to serving bowl. Sprinkle with pecans