Description
Ina Garten’s wild rice salad combines earthy grains with crisp vegetables and a zesty dressing. Refreshing herbs and crunchy nuts elevate this Mediterranean-inspired dish that serves as a perfect side or light meal for summer gatherings.
Ingredients
Scale
- 1 cup (6 oz / 170 g) long-grain wild rice
- 2 navel oranges
- ½ cup (75 g) seedless green grapes, cut in half
- ½ cup (50 g) pecans, toasted
- ¼ cup (40 g) dried cranberries
- 2 tbsps (30 ml) good olive oil
- 2 tbsps (30 ml) freshly squeezed orange juice
- 2 tbsps (30 ml) raspberry vinegar
- 2 tbsps (6 g) scallions, white and green parts, chopped
- ½ tsp freshly ground black pepper
- kosher salt
Instructions
- Rice Preparation: Cleanse wild rice under cold water, then combine with water and salt in a saucepan, bringing to a vigorous boil before reducing heat and simmering until grains become tender and slightly burst.
- Rice Cooling: Drain excess liquid and spread rice on a plate to cool, halting the cooking process and preventing mushiness.
- Citrus Segmentation: Meticulously peel navel oranges, removing all white pith, and carefully slice segments over a collection bowl to capture natural juices.
- Vinaigrette Creation: Whisk extra virgin olive oil, fresh orange juice, and raspberry vinegar, seasoning with salt and black pepper to create a harmonious dressing that complements the rice’s earthy notes.
- Salad Assembly: Merge cooled wild rice with orange segments, green grapes, toasted pecans, dried cranberries, and scallions in a spacious serving vessel.
- Flavor Infusion: Gently drizzle prepared vinaigrette over the salad, delicately tossing to ensure each ingredient is evenly coated and seasoned.
- Final Touch: Adjust seasoning with additional black pepper and salt, then serve immediately at room temperature or chill briefly to allow flavors to meld and intensify.
Notes
- Rinse Thoroughly: Remove excess starch from wild rice by rinsing under cold water to improve overall texture and flavor complexity.
- Cook with Precision: Simmer rice covered on low heat for 50-60 minutes, watching for tender grains that slightly burst, indicating perfect doneness.
- Orange Segment Technique: Remove all white pith meticulously when peeling to prevent bitter undertones and maximize sweet citrus flavor.
- Flavor Melding Strategy: Let salad rest in refrigerator for an hour before serving to allow ingredients to harmonize and develop deeper, more integrated taste profile.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg