This vibrant Wild Rice and Hazelnut Salad is a delightful balance of earthy, sweet, and crunchy textures. The chewy grains of wild rice provide a hearty base, while toasted hazelnuts add a rich, nutty depth. Sweet dried currants soak up the bright acidity of fresh orange juice, creating a juicy contrast to the savory rice. Fresh fennel and crisp apple slices contribute a refreshing crunch and aromatic anise notes. Tossed in a simple hazelnut oil vinaigrette and seasoned with black pepper, this dish is perfect for summer picnics, light lunches, or as a sophisticated side dish for grilled meats. Its vegan-friendly and makes excellent leftovers.
Wild Rice And Hazelnut Salad
Description
This vibrant Wild Rice and Hazelnut Salad is a delightful balance of earthy, sweet, and crunchy textures. The chewy grains of wild rice provide a hearty base, while toasted hazelnuts add a rich, nutty depth. Sweet dried currants soak up the bright acidity of fresh orange juice, creating a juicy contrast to the savory rice. Fresh fennel and crisp apple slices contribute a refreshing crunch and aromatic anise notes. Tossed in a simple hazelnut oil vinaigrette and seasoned with black pepper, this dish is perfect for summer picnics, light lunches, or as a sophisticated side dish for grilled meats. Its vegan-friendly and makes excellent leftovers.Ingredients
Directions
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Preheat the oven to 350F (175C).
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Rinse the wild rice thoroughly and soak it in water for 30 minutes, then drain.
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In a medium saucepan, combine the drained rice, 4 cups of fresh water, and 1/2 teaspoon of salt.
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Bring the water to a boil over high heat, then cover and reduce heat to low to simmer.
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Cook the rice for 30 to 35 minutes, or until the grains are swollen, tender, but still chewy.
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While the rice cooks, spread the hazelnuts on a baking sheet and toast in the oven for 7 to 10 minutes, or until fragrant and lightly browned.
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Remove the hazelnuts from the oven and let them cool for a few minutes.
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Wrap the cooled hazelnuts in a clean kitchen towel and rub vigorously to remove most of the skins; do not worry if some skin remains.
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Roughly chop the hazelnuts, leaving the pieces fairly large.
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Rinse the currants in warm water and squeeze them dry.
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Place the currants in a small bowl, cover with the fresh orange juice, and let them soak while you prepare the other ingredients.
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Prepare the citrus vinaigrette using hazelnut oil and remaining orange juice (see notes for dressing ratios).
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Peel and core the fennel bulb, then cut it into small squares or thin slivers.
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Once the rice is cooked, pour it into a colander to drain briefly; allow it to cool slightly so it is warm but not hot.
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In a large mixing bowl, combine the warm rice, drained soaked currants, and chopped fennel.
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Toss the rice mixture with the prepared vinaigrette until evenly coated.
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Peel, core, and dice the apple into small pieces.
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Just before serving, add the diced apple and chopped toasted hazelnuts to the rice salad.
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Toss gently to combine, then season with freshly ground black pepper and additional salt if needed.
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Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 70.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2437.9mg102%
- Total Carbohydrate 15.6g6%
- Dietary Fiber 0.8g4%
- Sugars 2.2g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the dressing, whisk together the juice from the orange (about 1/2 cup) with 3-4 tablespoons of hazelnut oil, a pinch of salt, and black pepper. Adjust the oil amount based on your desired richness.
This salad can be stored in an airtight container in the refrigerator for up to 3 days. Add the apple and hazelnuts just before serving to maintain their crisp texture and prevent browning.
If hazelnut oil is unavailable, you can use a mild olive oil or walnut oil. Dried cranberries or raisins can be used instead of currants.
Toasting the hazelnuts enhances their flavor significantly. If you prefer a softer texture, you can chop the fennel and apple finer. Ensure the rice is not piping hot when adding the vinaigrette to keep the texture distinct.
