Wild Rice Salad with Hazelnuts and Dried Cranberries
6 cups (480 ml) water
2 cups (240 ml) wild rice, rinsed
2 pinches salt
1 tablespoon olive oil
½ cup (120 ml) raw hazelnuts, cut in half
¾ cup (180 ml) diced celery
½ cup (120 ml) dried cranberries
juice of 1 to 2 lemons
4 to 6 tablespoons olive oil
salt and pepper
Preheat the oven to 400°F (200°C).
Bring 6 cups water to a boil, stir in 2 cups rice, salt and olive oil. Let it come to a second boil, reduce heat and simmer covered 40-45 minutes or just until kernels puff open. Drain off any excess liquid.
Spread the hazelnuts on a cookie sheet or in a baking dish and roast until you can smell the aroma, about 10 minutes. When the nuts have cooled, remove any loose skin.
Spread cooked rice on a large plate to cool, then transfer to a bowl.
Fold in the roasted hazelnuts, celery and cranberries.
Combine the dressing ingredients in a glass jar. There should be about twice as much lemon juice as oil. Close the lid and shake to mix.
Pour the dressing over the rice mixture and stir. Let the salad marinate for ½ to 1 hour.
Just before serving, toss gently and adjust seasoning if necessary.
Dried cherries can be substituted for dried cranberries.