Wild Rice and Hazelnut Salad

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Wild Rice and Hazelnut Salad

Postby a Natural Gourmet » Mon Feb 28, 2005 6:11 pm

ingredients
3/4 cup wild rice, soaked overnight in 2 cups water
2 1/2 cups water
1/2 tsp sea salt
1/2 cup hazelnuts
1/3 cup yellow (or plain) currants
1/2 cup orange juice
1 small fennel bulb, small dice (1/4 by 1/4 inch) (reserve fronds for vinaigrette)
1 small red apple
1 orange (supremed)
sea salt
pepper or cayenne

Citrus vinaigrette (see below)

Procedure
1. Drain soaked rice and place in medium saucepan. Add 2 cups water and salt and bring to a boil. Lower heat and simmer, covered, until grains have burst and are tender but still chewy (about 30 - 35 minutes). Drain and set aside in medium bowl.

2. Preheat oven to 325F-180C. Toast hazelnuts in oven until centers are golden, about 20 to 25 minutes. Let cool and rub in a towel to remove as much of the skins as possible. Roughly chop.

3. In small pot, heat 1/2 cup of water until warm. Rinse currants in warm water and squeeze until dry. Soak currants in orange juice for 5 to 10 minutes.

4. Add the soaked currants and the fennel to the warm rice. Toss with vinaigrette.

5. Just before serving, core and cut apple into small dice. Combine apples and hazelnuts with rice. Season with salt and pepper to taste. Garnish with supremed orange.

Citrus vinaigrette.

zest of 1 orange
1/4 cup fresh orange juice
1 tbs + 1 tsp lemon juice
1 tsp balsamic vinegar
1/2 tsp sea salt
3 scallions, white only, minced
1/4 tsp fennel seeds, crushed in mortar
1/4 cup + 1 tbs extra virgin olive oil
1 tbs hazelnut oil
1 tbs chives, sliced
1 tbs chopped fennel fronds, optional
1 tbs parsley, minced

Put orange zest, orange juice, lemon juice and vinegar in a bowl and with salt, scallions and fennel seeds; whisk in oil, then herbs.

Bon apetit!
Tino

The only way out is the way in

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