Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered … (made dressing ahead, & pre-cut everything but parsley; cooked rice on cook stove, chopped parsley and tossed all together) Just a few modifications; most from previous reviewers' suggestions. Mix in green onions, celery, parsley, pecans, currants and walnuts. Fantastic! Why do I only think about wild rice once a year? I made this for an office potluck based on the favorable reviews of others on the site and was really pleased with how it turned out. Drain in strainer and place in a bowl. out the cumin and i made this for a holiday party and it was a hit, not just with the vegetarians. The Roasting Tin by Rukmini Iyer is published by Square Peg. dressing. Great recipe! Got rave reviews from my dinner guests. i also had pistachios on hand and added those too! I left Turned out to be a hit at an end of summer picnic. Everyone liked it..kids included. I will try a few of the changes suggested when I make it again. I get loads of compliments & recipe requests when I bring it to summer picnics. Defrost fully. Drain if necessary. parsley, toasted Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender. I made this recipe for a camping trip and served it with spicy, Moroccan-style grilled salmon. Originally received this recipe w/a newsletter for our farm share. Carbed up with some wild rice, with seeds for crunch and feta and lemon for flavour, this rice salad is as lovely for a hot dinner as it is for a cold lunch the next day. Delicious--a definite keeper. added a splash of In a medium pan, toast the slivered almonds over medium heat for about 5 minutes, or until the … Powered by the Parse.ly Publisher Platform (P3). Total Carbohydrate It is something I will make often. Bring to boil. Everyone loves it and my vegetarian and health conscious friends love it too! This was delicous! Combine 4 cups water and rice in large saucepan. 3 important points. recipe 3 forks LOVE this recipe! Been making this rice salad for years now and it's always well recieved during summer BBQs. I used a blend of wild and brown rices, toasted the nuts, and used raisins instead of currents. Yummy!!! Recently added grilled chicken to make it a full meal for visiting family who "require" meat with dinner. Toss with a handful of baby spinach and sliced cucumber and the sachet of miso dressing. Will most definitely make this one again. a fantastic salad. The combination of flavours in it is wonderful and they all come together very nicely. Will likely make again, probably with raisins and toasted nuts. I feel that the salad is best eaten fresh. Next time I will hand chop the nuts since mine ended up more ground than chopped. Made as directed, except with white basmati rice (just overlooked fact that brown was indicated) and to give it a little more pizazz, I splashed a generous portion of sesame oil at the end. Substituted dried cranberries for the currants and cannot say enough good things about it. I did the recipe as is, I did not change anything, maybe I added a little bit extra nuts to it ;) Serves Two. I recommend it. i toasted the pecans for a nutty flavor and replaced dried cranberries for half the amount of currants. The only changes I made were to toast the nuts before adding them to the salad and I used Tamari soy sauce instead of the regular stuff. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Preparation. Will definitely make it again. changed the If currants aren't in season, dried cranberries or raisins work well. Wild Rice Salad with Cranberries and Nuts is the perfect fall and holiday salad, it’s healthy and bursting with colorful fruits and nuts in every bite. i would introduce this recipe to my friends. too. Light, tasty, Delish! I also How to make rice suitable for a salad? Before making a salad, the rice should be cooled. Used half dried cranberries, half currants and liked the tartness of cranberries w/cumin flavor (might replace all currants w/cranberries next time). INGREDIENTS. Mayonnaise can be replaced with sour cream or other sauces. Serve. with cucumber before and that was good Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper. Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes. I loved this recipe! 1 1/3 cups thinly sliced green onions and dried Cover; reduce heat and simmer until tender, about 35 minutes. No need to alter it or make any substitutions -- the recipe is perfect as written. 72.5 g I'm giving this The best thing I did was toast the nuts in the oven slightly first. Going with what was on hand, I used short-grain brown rice. Good fresh flavors. this one will definitely be added to my standard recipes. It held up well and eveyone thought it was very good. This is an excellent rice salad. This was good and healthy. I also made the rice in a cooker. Serve sprinkled with the tamari nuts. A great company and/or picnic dish. A great make ahead dish which is particularly well-suited for grilled meats. Bring to boil. Drain if necessary. 1 1/2 cups thinly sliced … I really liked this alot. My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. If you love rice, then this article is meant for you. I increased the amount of currants (doubled) and used just under two teaspoons of cumin although I think the full amount of cumin would have been fine. Only two variations: I substituted white basmati rice and toasted the walnuts and pecans. Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown. I made this one night and served it the next day. i followed the recipe and it made a ton of rice salad. I've been making this recipe for years and everyone loves it. To make rice suitable for a salad, the key is to cook the rice grains in a way that keep the rice grains separated and so they don't all stick together once cooked. I halved the cumin and thought it was just right, but will try it again w/full amount. Season to taste with salt and pepper and serve. Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to a … big bunch of herbs (I used a combo of basil, Italian parsley, thyme, oregano and … raspberries instead I made it with toasted slivered almonds instead of the walnuts for more textural contrast. The correct ratio for making rice suitable for a salad is 1 cup rice to 1 ¼ cup cold water. I used extra I followed the recipe to a T and I didn't think it came out well. Have used this recipe several times, as is, and and always receive compliments and requests for the recipe. The cumin was very strong and I added more currants but next time I'll toast the nuts, use chicken broth and try garam marsala if I can find it. The flavors really develop overnight as I learned when taking leftovers for lunch. After I took the first bite, I asked her if she would give me a copy of the recipe. Fluff with fork. Roasting the nuts added a lot to the flavor (it also keeps them from getting soft as leftovers). Add the pine nuts, rice, chicken, raisins, scallions, parsley, lemon zest, and dressing to the large bowl and stir gently to mix.