Wild rice & hazlenut salad
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Wild rice & hazlenut salad
  Rice    Salad    Appetizers    Nuts    Vegetarian  
Last updated 6/12/2012 1:02:45 AM. Recipe ID 26388. Report a problem with this recipe.
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      Title: Wild rice & hazlenut salad
 Categories: Salads, Appetizers, Nuts, Vegetarian
      Yield: 6 Servings
    3/4 c  Wild rice
    1/2 ts Salt
    1/2 c  Hazelnuts
      5 tb Currants
      1 lg Orange, juice only
           Citrus Vinaigrette
           -- with Hazelnut Oil
           -- (See RECIPE)
      1 sm Fennel bulb
           -- cut into small squares
      1    Crisp apple
           Freshly ground black pepper
  Preheat oven to 350F. Rinse the wild rice, and soak it in water for a
  half hour, then drain. Add 4 cups fresh water and salt, and bring to
  a boil. Cook, covered, at a simmer until the grains are swollen and
  tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice
  into a colander and let it drain briefly. While the rice is cooking,
  toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell
  toasty. Let them cool a few minutes; then rub them in a small kitchen
  towel to remove most of the skins. Don't worry about any flecks of
  skins that won't come off. Roughly chop the hazelnuts, leaving the
  pieces fairly large. Rinse the currants in warm water and squeeze
  them dry; then cover them with the orange juice and let them soak
  until needed. Prepare the vinaigrette. Add the soaked currants and
  the fennel to the warm rice, and toss with the dressing. Just before
  serving, cut the apple into small pieces, add it to the rice, along
  with the hazelnuts, and toss. Season with freshly ground black
  pepper, and additional salt, if needed, and serve.
  Deborah Madison, "Prodigy Guest Chefs Cookbook"

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Recipe ID 26388 (Apr 03, 2005)

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