Ina's original recipe calls for oranges but since I had two whole fresh pineapples in the house, I decided I go with that and used some of the juice for the dressing.
Wild Rice Salad
(inspired by Ina Garten)
1 cup
long-grain wild rice
salt
1-1 1/2 cups diced pineapple
2 tablespoons
olive oil
2 tablespoons
pineapple or orange juice
2 tablespoons
red wine vinegar
1/2-3/4 cups grapes red or green, cut in half
3/4-1 cup
pecans
2 green
onions, chopped
salt
and pepper
Place the wild rice in a medium pot with 4 cups of water and
2 teaspoons of salt and bring to a boil.
Simmer uncovered for 50 to 60 minutes, until the rice is very tender.
Drain well and place the rice back in the pot. Cover and allow to steam for 10
minutes.
While the rice is still warm, place it in a mixing bowl. Add
pineapple and mix with rice. Add
the olive oil, pineapple/orange juice, red wine vinegar, grapes pecans,
cranberries, green onions, 1/2 teaspoon salt and pepper.
**to toast pecans, place in a small dry sauté pan and cook
over low heat for 5 to 10 minutes, tossing often, until evenly browned.
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