Ina Garten's Wild Rice Salad Recipe

July 30, 2023 Post a Comment

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Description

This wild rice salad recipe from Ina Garten, also known as the Barefoot Contessa, is a refreshing and nutritious side dish that's perfect for any occasion. The combination of wild rice, pecans, cranberries, and scallions creates a deliciously complex flavor that's sure to impress your guests.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

1 cup wild rice
4 cups water
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 cup orange juice
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 cup dried cranberries
1/2 cup pecans, toasted and chopped
4 scallions, thinly sliced
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper

Equipment

Large pot with lid
Large mixing bowl
Whisk
Small mixing bowl
Baking sheet
Cutting board
Sharp knife

Method

In a large pot, bring the wild rice and water to a boil. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the rice is tender and the water has been absorbed.
While the rice is cooking, whisk together the olive oil, apple cider vinegar, orange juice, Dijon mustard, honey, salt, and pepper in a large mixing bowl.
When the rice is done, remove it from the heat and let it cool for 5-10 minutes. Add the rice to the dressing in the mixing bowl and stir to combine.
Add the dried cranberries, pecans, scallions, and parsley to the mixing bowl and stir to combine.
Season with salt and pepper to taste.
Transfer the salad to a serving bowl or platter and garnish with additional parsley if desired.
Enjoy!

Notes

This wild rice salad can be served warm or at room temperature. If you're making it ahead of time, store it in an airtight container in the refrigerator and bring it to room temperature before serving. You can also add other ingredients to this recipe, such as diced apples or sliced almonds, to make it your own.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains about 380 calories, 28 grams of fat, 29 grams of carbohydrates, and 5 grams of protein.

Recipe Tips

To toast the pecans, spread them out in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-10 minutes, or until fragrant and lightly browned. Be sure to stir them every few minutes to ensure even toasting. If you don't have orange juice, you can use lemon juice or lime juice instead. And if you're short on time, you can use pre-cooked wild rice from the grocery store instead of cooking it yourself.