Directions:
- To cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.
- Add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
- Combine the basmati rice and the remaining 2 1/2 cups water in a medium saucepan.
- Let sit for 1 hour.
- Then bring to a boil, add the remaining 2 teaspoons salt and the ginger, reduce heat to low, cover and simmer until the rice has absorbed all of the water and is tender, about 15 minutes.
- Discard the ginger.
- To make the vinaigrette, combine the nutmeg and cumin in a small bowl and whisk in the lemon juice.
- Add the oil and season with salt and pepper.
- To finish the salad, combine the wild rice and basmati rice while still warm in a large bowl.
- Toss the vinaigrette with the rice, then stir in the green onions, currants and any remaining Marsala, and nuts.
- Adjust the seasoning.
- Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.32 Kcal (1881 kJ) | ||
| Calories from fat | 221.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.57g | 38% | |
|---|---|---|---|
| Sodium | 1809.24mg | 75% | |
| Potassium | 209.13mg | 4% | |
| Total Carbs | 52.77g | 18% | |
| Sugars | 8.89g | 36% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 4.55g | 9% | |
| Vitamin C | 4mg | 7% | |
| Iron | 25.3mg | 141% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 136.88 Kcal (573 kJ) | ||
| Calories from fat | 67.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.48g | 38% | |
|---|---|---|---|
| Sodium | 551.14mg | 75% | |
| Potassium | 63.71mg | 4% | |
| Total Carbs | 16.08g | 18% | |
| Sugars | 2.71g | 36% | |
| Dietary Fiber | 0.63g | 8% | |
| Protein | 1.39g | 9% | |
| Vitamin C | 1.2mg | 7% | |
| Iron | 7.7mg | 141% | |
| Calcium | 10.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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