Description
Ina Garten’s wild rice salad blends Mediterranean flavors with hearty grains, creating a refreshing ensemble of textures and tastes. Fresh herbs, roasted vegetables, and tangy dressing mingle perfectly, inviting you to savor each delightful forkful of this elegant side dish.
Ingredients
Scale
Grains:
- 1 cup (6 ounces / 170 grams) long-grain wild rice
Fruits and Nuts:
- 2 navel oranges
- ½ cup (75 grams) seedless green grapes, cut in half
- ½ cup (50 grams) pecans, toasted
- ¼ cup (40 grams) dried cranberries
Seasonings and Liquids:
- 2 tablespoons (30 milliliters) good olive oil
- 2 tablespoons (30 milliliters) freshly squeezed orange juice
- 2 tablespoons (30 milliliters) raspberry vinegar
- 2 tablespoons (6 grams) scallions, white and green parts, chopped
- ½ teaspoon freshly ground black pepper
- Kosher salt
Instructions
- Thoroughly rinse 1 cup (240 milliliters) of long-grain wild rice under cold running water to remove excess starch, ensuring cleaner flavor and better texture.
- Transfer the rinsed rice to a medium saucepan, adding 4 cups (960 milliliters) of water and 1 1/2 teaspoons (7.5 grams) of kosher salt, creating a flavorful cooking liquid.
- Heat the rice mixture to a vigorous boil, then reduce temperature to low, covering the pan with a tight-fitting lid, and allow the rice to simmer for 50-60 minutes until grains become tender and slightly burst open.
- Drain any remaining water from the cooked rice and spread on a large plate to cool and prevent continued cooking.
- Prepare the oranges by carefully peeling two navel oranges, meticulously removing all white pith with a sharp knife to prevent bitterness.
- Slice orange segments by cutting between the membrane sections over a collection bowl, capturing released juice during the process.
- Create the vinaigrette by whisking 2 tablespoons (30 milliliters) of extra virgin olive oil, 2 tablespoons (30 milliliters) of freshly squeezed orange juice, and 2 tablespoons (30 milliliters) of raspberry vinegar in a small mixing bowl.
- Season the vinaigrette with kosher salt and freshly ground black pepper, adjusting to personal taste preferences.
- Combine the cooled wild rice with prepared orange segments, 1/2 cup (75 grams) of halved seedless green grapes, 1/2 cup (60 grams) of toasted pecans, 1/4 cup (40 grams) of dried cranberries, and 2 tablespoons (10 grams) of finely chopped scallions in a large serving bowl.
- Gently pour the prepared vinaigrette over the salad, carefully tossing to ensure even distribution and coating of all ingredients.
- Final seasoning with 1/2 teaspoon (1 gram) of freshly ground black pepper and additional salt as needed.
- Serve immediately at room temperature or refrigerate for one hour to allow flavors to harmonize and intensify before serving.
Notes
- Prep Like a Pro: Chop all ingredients in advance to streamline the cooking process and reduce last-minute stress. Keep prepped items in separate containers in the refrigerator.
- Flavor Boosting Trick: Reserved orange juice from segmenting can transform your dressing into a zesty, bright companion that elevates the entire salad’s taste profile.
- Texture Matters: Combining crunchy pecans, tender wild rice, and crisp greens creates a multi-dimensional eating experience that keeps each bite interesting.
- Smart Storage: Store components separately to prevent sogginess, mixing only when ready to serve for maximum freshness and optimal texture.
- Customization Corner: Swap ingredients based on seasonal availability or personal preference. Vegetarian? Replace chicken broth with vegetable stock. Nut allergy? Try sunflower seeds instead of pecans.
- Temperature Wisdom: Allow cooked wild rice to cool completely before mixing with other ingredients to prevent wilting delicate greens and maintain distinct textures.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 9 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg