Wild rice salad with oranges
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 254, total fat 11 G., saturated fats 1 G., proteins 6 G., carbohydrates 37 G., fiber 4 G., cholesterol 0 mg, sodium 278 mg, sugar 12 G.
Calories 254, total fat 11 G., saturated fats 1 G., proteins 6 G., carbohydrates 37 G., fiber 4 G., cholesterol 0 mg, sodium 278 mg, sugar 12 G.
Fragrant wild rice, bright, sweet oranges, white grapes, tart cranberries, and rich pecans complement each other beautifully in this luscious salad dressed with raspberry vinaigrette and olive oil. The perfect side dish for the holiday table!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup long-grain wild rice (170 g)
- 2 Navelin oranges
- 2 tbsp. l. olive oil
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons raspberry vinegar
- 0.5 cups seedless white grapes, halved
- 0.5 cups toasted pecans
- 1/4 cup dried cranberries
- 2 tablespoons chopped green onions
- 0.5 tsp freshly ground black pepper
We recommend
Recipes with similar ingredients: wild rice, Oranges, pecans, dried cranberries
Cooking the dish according to the recipe:
- Place the wild rice in a medium saucepan, cover with 4 cups of water, add 2 teaspoons of salt, and bring to a boil. Simmer, uncovered, for 50–60 minutes, until the rice is very tender. Drain thoroughly and return the rice to the saucepan. Cover and steam for 10 minutes.
- While the rice is still warm, transfer it to a bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and discard the segments into the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, green onions, 1/2 teaspoon of salt, and black pepper. Let sit for 30 minutes to allow the flavors to meld. Season with salt to taste and serve.
Categories:
Similar recipes
