Wild Rice Salad
- Course: Salad
- Features: Kid-Friendly, Gluten-Free
Summary:
MAKE AHEAD: The salad can be assembled and refrigerated in an airtight container for up to 3 days.
6 servings (or 12 small servings)
Ingredients:
For the rice- 3 cups low-sodium chicken or vegetable broth (may substitute water)
- 1 cup uncooked wild rice
- 1/2 cup uncooked long-grain brown rice
- 1 or 2 cups skinless cooked chicken (white meat), cut into small pieces
- 1 rib celery, cut into small dice
- 1 cup defrosted frozen peas
- 1/2 cup pine nuts
- 1/2 cup dried cherries
- 1/2 cup seedless red or green grapes, cut in half
- Salt
- Freshly ground black pepper
- 2 tablespoons orange juice
- 2 tablespoons raspberry vinegar
- 1/4 cup olive oil
- Finely grated zest from 1/2 orange (1 teaspoon)
- Salt
- Freshly ground black pepper
Directions:
For the rice: Heat the broth in a medium saucepan over medium-high heat. Add the wild and brown rices; bring just to a boil, then immediately reduce the heat to low. Cover and cook for 40 minutes, stirring once or twice. Transfer the cooked rice to a platter and use a spatula to spread it out; cool completely.
For the dressing: Whisk together the orange juice, vinegar, oil and orange zest in a liquid measuring cup. Taste and season lightly with salt and pepper.
To assemble: Transfer the cooled rice to a large mixing bowl. Add the cooked chicken (to taste), celery, peas, pine nuts, dried cherries, grapes and dressing; toss to coat evenly. Taste, and add salt and pepper as needed.
Recipe Source:
Adapted from Bob Sloan, author of "Dad's Awesome Grilling Cookbook" (Chronicle, 2009).
E-mail the Food Section with recipe questions.
(James M. Thresher for The Washington Post; Placemats From Crate & Barrel)
