Wild Rice Salad with Cranberries and Hazelnuts
Wild rice is packed protein, B vitamins and minerals like calcium and magnesium, and is gluten-free like all rice. To cook wild rice: bring 3 cups water or stock to a boil, stir in 1 cup uncooked wild rice reduce heat and simmer, covered 40-45 minutes or just until kernels puff open. Uncover and fluff with a fork and simmer an additional five minutes. Drain off any excess liquid. Make between 3-4 cups cooked rice. Take the time to roast the hazelnuts, it only takes a few minutes and is worth it! Purchase cranberries naturally sweetened with orange juice for best results.
- Yield: 6 servings 1x
- Category: Salad
- 1 cup hazelnuts
- 1 cup dried cranberries
- 1/2 cup fresh-squeezed orange juice
- sea salt
- 1–2 shallots, finely chopped
- 1 clove garlic, pressed
- 2 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1/4 cup olive oil
- ground black pepper
- 4 cups cooked wild rice (see cooking notes above)
- 1 1/2 cups flat-leaf parsley, finely chopped
- Preheat oven to 350 degrees. Spread the hazelnuts in a baking pan. Bake for 12-15 minutes, stirring a few times for even toasting.
- Immediately pour the toasted nuts onto one-half of a cloth kitchen towel on a work surface. Fold the other half of the towel over the nuts and rub vigorously to remove as much of the hazelnuts skins as possible. Chop roughly and set aside.
- Toss the cranberries with the orange juice and a pinch of salt. Let stand, stirring occasionally, for 15 minutes or so to soften.
- Whisk together the shallots, garlic, vinegar and maple syrup. Drizzle in the oil a little at a time whisking until it emulsifies. Add a pinch of salt and pepper
- Toss the dressing with the wild rice, parsley, hazelnuts and cranberries (including the extra orange juice). Season with salt and pepper.
This recipe is adapted from The Balanced Plate by Renee Loux.