Basmati and wild rice salad with tangerines and pine nuts
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Basmati and wild rice salad with tangerines and pine nuts
  Rice    Salad    Nuts    Vegetarian  
Last updated 6/12/2012 1:07:32 AM. Recipe ID 33576. Report a problem with this recipe.
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      Title: Basmati and wild rice salad with tangerines and pine nuts
 Categories: Rice, Vegetarian
      Yield: 6 Servings
 
      1 c  Wild rice
      7 c  Water
           Salt
    1/2 c  Basmati rice; rinsed and
           -drained
    3/4 c  Tangerine juice; about 4
           -tangerines
    1/2 c  Dried currants
      3    Tangerines
           Champagne wine vinegar
      2 tb Light olive oil
      2 tb Pine nuts; toasted
 
  Place the wild rice in a large saucepan; cover with 1 quart water,
  add 1/2 teaspoon salt and bring to a boil. Reduce the heat to a
  gentle boil; cover and cook until the grains are tender but still
  chewy, about 30 to 35 minutes.
  
  Bring the remaining 3 cups water to a boil in a medium-size saucepan;
  add the basmati rice and 1/2 teaspoon salt. Cook for 8 to 10 minutes,
  until just tender. Drain and cool, then add to the wild rice.
  
  In a small saucepan over medium heat, heat the tangerine juice just to
  boiling; pour over the currants to plump them. Peel and section the
  tangerines, removing the seeds and threads.
  
  Toss the rice with the currants, tangerine juice, 1/2 tablespoon
  Champagne vinegar, and the olive oil. If necessary, adjust the
  seasoning with salt and a splash of vinegar. Add the tangerines and
  the toasted pine nuts just before serving at room temperature.
  
  VARIATION: Use oranges and their juice in place of tangerines. Using a
  sharp knife, remove the peel and white pith from the orange by
  slicing off the top and bottom, then working down the sides. Hold the
  orange over a bowl to catch the juice and cut each section loose by
  slicing down next to the membrane.
 




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Recipe ID 33576 (Apr 03, 2005)

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