This Wild Rice and Hazelnut Salad offers a delightful contrast of textures and flavors, combining chewy, earthy wild rice with crunchy toasted hazelnuts and crisp apple. The addition of fennel adds a subtle anise aroma, while soaked currants provide bursts of sweetness balanced by a zesty citrus vinaigrette. It&# 226;ÂÂs a refreshing, wholesome dish thatâÂÂs perfect for lunch, picnics, or as a light side for dinner. Simple to prepare with pantry staples, this salad is both satisfying and elegant, making it a favorite for any occasion.
Wild Rice And Hazelnut Salad
Description
This Wild Rice and Hazelnut Salad offers a delightful contrast of textures and flavors, combining chewy, earthy wild rice with crunchy toasted hazelnuts and crisp apple. The addition of fennel adds a subtle anise aroma, while soaked currants provide bursts of sweetness balanced by a zesty citrus vinaigrette. It&# 226;ÂÂs a refreshing, wholesome dish thatâÂÂs perfect for lunch, picnics, or as a light side for dinner. Simple to prepare with pantry staples, this salad is both satisfying and elegant, making it a favorite for any occasion.Ingredients
Directions
-
Preheat oven to 350ðF (175ðC).
-
Rinse the wild rice thoroughly and soak in water for 30 minutes, then drain.
-
In a medium saucepan, combine the rinsed wild rice, 4 cups of fresh water, and 1/2 teaspoon salt. Bring to a boil over high heat.
-
Reduce heat to low, cover, and simmer for 30-35 minutes, or until the grains are swollen and tender but still chewy.
-
Pour the cooked rice into a colander to drain briefly, then spread on a baking sheet to cool slightly.
-
While the rice cooks, spread hazelnuts on a baking sheet and toast in the oven for 7-10 minutes, or until fragrant.
-
Let hazelnuts cool for a few minutes, then wrap in a clean kitchen towel and rub to remove most of the skins. Roughly chop.
-
Rinse currants in warm water, squeeze dry, and cover with orange juice. Let soak for 15 minutes.
-
In a large bowl, whisk together hazelnut oil, remaining orange juice, and black pepper to make the vinaigrette.
-
Add the drained wild rice, sliced fennel, and soaked currants (with juice) to the bowl. Toss to coat evenly with the vinaigrette.
-
Just before serving, fold in the diced apple and chopped hazelnuts.
-
Taste and adjust seasoning with additional salt and pepper if needed. 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
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The apple may brown slightly; add a splash of lemon juice to prevent this.
Substitutions: If hazelnut oil is unavailable, use extra virgin olive oil or a neutral oil with a dash of lemon zest. Replace fennel with celery for a milder flavor.
Tip: For a heartier salad, add grilled chicken or chickpeas. Toasting hazelnuts enhances their flavor and crunch.
Variation: Add pomegranate seeds or dried cranberries for extra sweetness and color.
