Brigit Binns

Wild Rice Salad

banner

Preparation info

  • Difficulty

    Easy

  • Makes

    4

    Servings

Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

Ingredients

  • Wild rice, ¾ cup (4½ oz/140 g)
  • Salt and freshly ground pepper
  • Celery, 1 large stalk, chopped
  • Dried cranberries, ⅓ cup (2 oz/60 g)
  • Walnuts, ⅓ cup (2½ oz/75 g) lightly toasted and chopped
  • Oranges, 1–2, preferably navel, peeled, sectioned, and chopped (see cook’s tip)
  • Fresh orange juice, ¼ cup (2 fl oz/60 ml)
  • Walnut or canola oil, 1 tablespoon
  • Pomegranate seeds, ¼ cup (1 oz/30 g) (optional)

Method

  • Cook the rice

    In a large saucepan, combine the rice, 3 cups (24 fl oz/750 ml) water, and ½ teaspoon salt. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the rice is just tender, about 40 minutes. Drain and place in a bowl.

  • Assemble the salad

    Add the celery, cranberries, walnuts, chopped oranges, and orange juice to the rice. Add the oil and stir with a fork to combine. Season to taste with salt and pepper. Spoon the salad into a serving bowl. Sprinkle with the pomegranate seeds, if using, and serve.

© 2012 All rights reserved. Published by Weldon Owen.