2024-11-07

Nutted Wild Rice Salad

This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

 

Nutted Wild Rice Salad

Servings 6 people
Author Kathy

Ingredients

  • 1 cup raw wild rice
  • cup water
  • 1 cup pecan halves
  • 1 cup yellow raisins
  • 1 orange grated rind
  • 4 green onions thinly sliced
  • ¼ cup olive oil
  • cup orange juice
  • 1⅓ tsp salt
  • ground black pepper

Instructions

  • Put rice in strainer and run cold water, rinse and repeat
  • Place rice in a medium-sized heavy saucepan. Add water and bring to a boil. Adjust heat to a gentle simmer and cook uncovered 45 minutes. After 30 minutes check for doneness (not too soft). Place a thin towel (or cheesecloth) in a colander, turn rice into and drain. Transfer rice to bowl.
  • Add remaining ingredients to the rice and gently toss. Adjust seasonings to taste. Let mixture stand for 2 hours and allow flavors to develop.
  • Serve at room temperature.

This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

Find this content useful? Share it with your friends!
Skip to content