Prep 20 mins
Cook 45 mins
From the issue of December 2006, Coup de pouce.
- 6 cups water
- 1 1⁄2 cups water
- 2 cups wild rice
- 3⁄4 cup long grain rice
- 1 1⁄2 cups pecans, grilled, chopped
- 1 cup fresh parsley, chopped
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup dried cranberries
- 1⁄4 cup olive oil
- 2 tablespoons olive oil
- 3 tablespoons french shallots, finely chopped
- 3 tablespoons orange juice
- 2 tablespoons balsamic vinegar
- 1 1⁄2 teaspoons Dijon mustard
- 2 garlic cloves, finely chopped
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon fresh black pepper
- Rice Salad: In a saucepan, bring to boil 6 cups of water. Add wild rice and reduce the heat. Cover and let simmer for 45 minutes or until rice is tender and grains are open. Drain and rinse under cold water. Drain again. Set aside.
- Meanwhile, in another saucepan, bring the remaining water to boil. Add long grain rice and reduce the heat. Cover and let simmer 25 minutes or until rice is tender.
- Dressing : In a salad dish, mix all ingredients until homogeneous. Add wild rice, long grain rice, pecans, apricots and cranberries. Stir to coat well. (This salad can be done one day ahead and cover it. It will be good until the next day.).
I did cut this recipe in half since it does make a lot! Enjoyed the combo of rices, especially with the dressing that is included here! Have not got this recipe copied into my special holiday cookbook! Many thanks for sharing this wonderful recipe! [Tagged, made & reviewed in Gimme 5 tag]
This is a five star salad. I added some orange zest as one of the other reviewers suggested. I also substituted 2 tablespoons of mandarine orange infused olive oil for the regular olive oil. That really made the dressing really pop with flavour. I also brought the salad to room temperature prior to serving as coldness tends to mask the flavours. I served this as a side for Christmas dinner, for those who wanted something other than potatoes. It received rave reviews. This recipe is a keeper, particulary the dressing, which would be delightful on leafy greens as well. Thank you Boomette.
A truly yummy salad. We loved the two rices with the pecans and fruit. I scaled this back to serve two today - with two more serves for tomorrow's lunch. I don't much like dried apricots, so I used some well drained mandarin segments which seemed like an obvious substitution in view of the orange juice in the fabulously flavoursome dressing. I also followed Rita's suggestion of adding some orange zest. Always love citrus flavourings. I used less salt in the dressing, and although I'd scaled back the portions, I still used two cloves of garlic. Thanks for sharing this great recipe, Boomette!