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Wild Rice Salad with Cranberries and Hazelnuts
- Yield: 6 servings 1x
- Category: Salad
Description
Wild rice is packed with protein, B vitamins, and minerals like calcium and magnesium. Like all rice, it is gluten-free.
The hazelnuts are the extra touch that makes this dish amazing. Roasting the hazelnuts only takes a few minutes, and it is worth it!
If you can find them, purchase cranberries naturally sweetened with orange juice.
Ingredients
Scale
- 1 cup hazelnuts
- 1 cup dried cranberries
- 1/2 cup fresh-squeezed orange juice
- sea salt
- 1-2 shallots, finely chopped (can sub yellow onion if needed)
- 1 clove garlic, pressed
- 2 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1/4 cup olive oil
- ground black pepper
- 1 cup uncooked wild rice (approx. 4 cups cooked)
- 1 1/2 cups flat-leaf parsley, finely chopped
Instructions
- To cook wild rice: bring 3 cups water or stock to a boil, stir in 1 cup uncooked wild rice, reduce the heat, and simmer covered for 40-45 minutes or just until kernels puff open. Uncover and fluff with a fork, then simmer for five minutes. Drain off any excess liquid.
- Preheat the oven to 350 degrees. Spread the hazelnuts in a baking pan. Bake for 12-15 minutes, stirring a few times to ensure even toasting.
- Immediately pour the toasted nuts onto one half of a cloth kitchen towel on a work surface. Fold the other half of the towel over the nuts and rub vigorously to remove as much of the hazelnut 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, vinegar 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.
Notes
This recipe is adapted from The Balanced Plate by Renee Loux.
