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Wild Rice Salad with Hazelnuts and Dried Cranberries

Wild Rice Salad with Hazelnuts and Dried Cranberries

Wild Rice Salad with Hazelnuts and Dried Cranberries
serves 6

Salad:
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

Dressing:
juice of 1 to 2 lemons
4 to 6 tablespoons olive oil
salt and pepper

1 Preheat the oven to 400°F (200°C).

2 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.

3 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.

4 Spread cooked rice on a large plate to cool, then transfer to a bowl.

5 Fold in the roasted hazelnuts, celery and cranberries.

6 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.

7 Pour the dressing over the rice mixture and stir. Let the salad marinate for ½ to 1 hour.

8 Just before serving, toss gently and adjust seasoning if necessary.

Note: Dried cherries can be substituted for dried cranberries.
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