Well… although summer has technically been over for a while now, last week finally gave us a taste of fall weather. And with that, comes fall food! This wild rice salad is such a great transitional dish to help lead us into fall.
I would have to say that of all the rice varieties, wild rice has to be my favorite. I absolutely love the way it looks after cooking, with the white out of its husk, and it’s delicious nutty flavor. Wild rice has such a unique and autumnal aesthetic, and since fall is my favorite season, how could I not love it??
This salad in particular is amazing. With it’s hints of tart lime and sour cherries, sweet oranges, and nutty pecans, it is both colorful and has a great flavor profile. It is also relatively easy to make, though you might not have everything lying around your kitchen. That said – use the rice and its dressing as a base and substitute the ingredients to your heart’s desire with whatever you do have in the pantry.
Wild Rice Salad
Yield 6-8 servings
- 8oz long grain wild rice
- kosher salt
- zest of one orange
- 2 navel oranges, section (make sure to zest one before you cut it up)
- 1/2 cup pecans, toasted and halved
- 1/3 cup dried sour cherries
- 2 tablespoons scallions, chopped (white and green parts)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- juice from 1/2 lime
- 1 teaspoon honey
- juice squeezed from the leftovers of the sectioned oranges
- Cook the rice according to the directions on the package, making sure to salt the water heavily.
- When the rice is done and has cooled a little, place it in a medium-sized bowl.
- Add the orange zest, orange sections, pecans, cherries, and scallions to the rice and mix together to combine.
- In a small bowl, combine the olive oil, vinegar, lime juice, honey, and orange juice, and whisk together.
- Mix the dressing into the rice and let it sit for at least 30 minutes to allow the flavors to blend together.
- Add salt and pepper to taste, and serve at room temperature.
Feel free to add or substitute anything into this salad, from raisins to pistachios, whatever you fancy!
Courses Lunch or Dinner