The key to a successful rice dish (or potato or pasta) is to season it while it is warm, so the starch absorbs the flavors. This dish is equally good warm or cold, just make sure you dress it while the rice is still warm.
Wild rice salad
serves 4–6
2 4.5-oz long grain and wild rice pouchesPrepare rice according to package directions, substituting vegetable broth for water. Once rice is ready, while still warm, toss together with olive oil, orange zest, orange juice, cranberries, apricots, pecans, parsley, green onions, salt, and pepper. Taste, and adjust seasonings. Serve warm and at room temperature.
3 c vegetable broth
¼ c olive oil
zest and juice of 1 orange
¼ c dried cranberries
¼ c dried apricots, diced
¼ c pecans, toasted
¼ c parsley, minced
¼ c green onions, minced
salt & pepper, to taste
Banana muffins have been delivered to the high school. The elementary school is getting Chicken cacciatore tomorrow, but I think they’ll also get Wild rice salad, since it was such a hit yesterday.
Thanks for your kind teacher comments! This is a fabulous rice recipe ! Your blog is wonderfully written, so organized and easy to get around and chock full of good info as well as heartfelt inspiration. I love coming here for recipes. Thanks for such a great service!
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