How to Make Wild Rice Salad With Walnuts and Oranges

This nutty, rich salad can be a first course, a side dish or even a main dish. The oranges add an extra burst of flavor. Serves six.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 3/4 c. water
• 1 tsp. salt
• 2 large seedless oranges
• 1/4 c. orange juice
• 2 tbsp. red wine vinegar
• 3/4 c. walnuts
• 1 tsp. grated orange zest
• 1 c. wild rice
• 1 tbsp. pecan, hazelnut or walnut oil
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. fresh chopped parsley
• salt and pepper to taste
• Groceries
• Baking Sheets
• Fine-mesh Colanders
• Graters
• Measuring Cups
• Measuring Spoons
• Saucepans
• Serving Bowls
• Small Bowls
• Whisk
• Whisk
• Saucepans
• Baking sheets
• Measuring cups

1. Rinse and drain the rice well.

2. 
    

   Boil the water, rice and 1 tsp. salt in a saucepan over high heat. Reduce heat to low, cover and simmer for about 40 minutes. Remove rice from heat, transfer to a large bowl and let cool completely.

3. Preheat oven to 350 degrees F.

4. 
    

   Spread walnuts on a baking sheet and toast for 6 minutes. Remove from the oven and chop coarsely when they are cooled. Set aside.

5. 
    

   Peel the oranges and remove the white pith. Section the oranges. Set aside.

6. 
    

   Use a whisk and a small bowl to combine the vinegar, orange juice, olive oil, nut oil, orange zest, salt and pepper.

7. 
    

   Add the walnuts and parsley to the rice. Add the dressing and orange sections, and toss gently.

8. Transfer to a serving bowl.

Tips & Warnings

• Leave the rice alone while it is cooking.
• Save time by preparing the rice in advance.
• Orange sections make a colorful garnish as well.
• You can probably find nut oils (at least the walnut oil) in your supermarket, but you might have to go to a gourmet store. Nut oils go rancid fairly quickly, so store them in the refrigerator.

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