Wild Rice Salad with Cranberries and Hazelnuts
October 8, 2009
This recipe is from The Balanced Plate by Renee Loux. This book exudes the passion and joy of whole foods, in both the recipes and the explanation of how to lovingly prepare the food. Every recipe I have made has turned out 100% delicious!
Wild rice is packed protein, B vitamins and minerals like calcium and magnesium, and is gluten free like all rice.
Take the time to roast the hazelnuts, it only takes a few minutes and is worth it! Purchase naturally sweetened organic cranberries for the best results, available at all health food stores.
Makes 6 servings
Ingredients
- 1 cup hazelnuts
- 1 cup dried cranberries
- 1/2 cup orange juice
- sea salt
- 1-2 shallots finely chopped
- 1 clove garlic pressed
- 1 tbsp balsamic vinegar
- 1 tbsp umeboshi plum vinegar (or extra balsamic)
- 1 tsp maple syrup
- 1/4 cup olive or walnut oil
- ground black pepper
- 4 cups cooked or sprouted and blanched wild rice
- 1 1/2 cups flat-leaf parsley
Procedure:
- Preheat oven to 350 degrees. spread the hazelnuts in a baking pan. Bake for 12-15 minutes, stirring a few times for even toasting. Immediately pour the toasted nuts onto one-half of a cloth kitchen towel on a work surface. Fold the other half over the nuts and rub vigorously to remove as much of the skins as possible. Chop roughly and set aside.
- Toss the cranberries with the orange juice and a pinch of salt. let stand, stirring occasionally, for 15 minutes or so to soften.
- Whisk together the shallots, garlic and vinegars, and maple syrup. Drizzle in the oil a little at a time whisking until it emulsifies. Add a pinch of salt and pepper
- Toss the dressing with the wild rice, parsley, hazelnuts and cranberries (including the extra orange juice). Season with salt and pepper.
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