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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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We couldn't have an American potluck dinner that didn't include at least one thoroughly native dish. The wild rice, hickory nuts, and dried cranberries in this salad are a nod to the potluck's origins. Ingredients:
1 pound wild rice |
1/4 cup fresh orange juice |
3 tablespoons chopped shallot |
3 tablespoons balsamic vinegar |
2 teaspoons dijon mustard |
1 teaspoon minced garlic |
1/2 cup extra-virgin olive oil |
1 cup long-grain white rice |
1 1/2 cups water |
2 cups hickory nuts or chopped pecans, toasted |
1 1/4 cups chopped fresh flat-leaf parsley |
3/4 cup dried apricots, thinly sliced |
3/4 cup dried cranberries |
Directions:
1. Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 minutes to 1 hour.
2. Make vinaigrette while wild rice is simmering: Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.
3. Cook white rice: After wild rice has been simmering 20 minutes, boil white rice and 1 1/2 cups water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more. Remove from heat and let stand, covered, 5 minutes.
4. Assemble salad: Rinse cooked wild rice in a sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.
5. Serve at room temperature.
6. Cooks' note: Salad keeps, covered and chilled, 3 days.
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