For a bit of tasty crunch and a superb side salad, try our delectable Wild Rice and Hazelnut Salad. Utterly charming, healthful and superb.
Wild Rice and Hazelnut Salad
Author: Epicurus.com Kitchens
Recipe type: Side Dish
- 3/4 Cup wild rice
- 1/2 teaspoon salt
- 1/2 Cup hazelnuts
- 5 Tablespoons currants
- 1 large orange, juice only
- Citrus Vinaigrette with Hazelnut Oil (see Recipe)
- 1 small fennel bulb cut into small squares
- 1 crisp apple
- freshly ground black pepper
- PREHEAT OVEN TO 350 degrees F.
- 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.