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Wild Rice And Hazelnut Salad

Wild Rice and Hazelnut Salad recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 70.2
Dietary: Gluten-free
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
  • 3/4 cup Wild rice
  • 1/2 teaspoon Salt
  • 1/2 cup Hazelnuts
  • 5 tablespoon Currants
  • 1 lg Orange, juice only
  • 1 small Fennel bulb
  • 1 medium Crisp apple
  • to taste Freshly ground black pepper
  • to taste Hazelnut oil (for vinaigrette)
Directions
  1. 1
    Preheat the oven to 350F (175C).
  2. 2
    Rinse the wild rice thoroughly and soak it in water for 30 minutes, then drain.
  3. 3
    In a medium saucepan, combine the drained rice, 4 cups of fresh water, and 1/2 teaspoon of salt.
  4. 4
    Bring the water to a boil over high heat, then cover and reduce heat to low to simmer.
  5. 5
    Cook the rice for 30 to 35 minutes, or until the grains are swollen, tender, but still chewy.
  6. 6
    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.
  7. 7
    Remove the hazelnuts from the oven and let them cool for a few minutes.
  8. 8
    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.
  9. 9
    Roughly chop the hazelnuts, leaving the pieces fairly large.
  10. 10
    Rinse the currants in warm water and squeeze them dry.
  11. 11
    Place the currants in a small bowl, cover with the fresh orange juice, and let them soak while you prepare the other ingredients.
  12. 12
    Prepare the citrus vinaigrette using hazelnut oil and remaining orange juice (see notes for dressing ratios).
  13. 13
    Peel and core the fennel bulb, then cut it into small squares or thin slivers.
  14. 14
    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.
  15. 15
    In a large mixing bowl, combine the warm rice, drained soaked currants, and chopped fennel.
  16. 16
    Toss the rice mixture with the prepared vinaigrette until evenly coated.
  17. 17
    Peel, core, and dice the apple into small pieces.
  18. 18
    Just before serving, add the diced apple and chopped toasted hazelnuts to the rice salad.
  19. 19
    Toss gently to combine, then season with freshly ground black pepper and additional salt if needed.
  20. 20
    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.

Keywords: wild rice, hazelnut, salad, currants, orange juice, fennel, apple, vegan, american cuisine, side dish, lunch, picnic, toasted nuts, citrus vinaigrette, healthy, plant-based, fall flavors
Read it online: https://www.chefs-mate.com/recipe/wild-rice-and-hazelnut-salad-2/