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Wild Rice And Hazelnut Salad

Wild Rice and Hazelnut Salad recipe image
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;€™s a refreshing, wholesome dish that’s 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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 70.2
Dietary: Gluten-free, Vegan, Vegetarian
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;€™s a refreshing, wholesome dish that’s 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
  • 3/4 cup Wild rice
  • 1/2 teaspoon Salt
  • 1 small Fennel bulb, thinly sliced
  • 1/2 cup Hazelnuts, toasted and roughly chopped
  • 5 tablespoon Currants
  • 1 crisp Apple, diced
  • 1 large Orange, juice only
  • 1 teaspoon Freshly ground black pepper
  • 3 tablespoon Hazelnut oil (or olive oil)
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Rinse the wild rice thoroughly and soak in water for 30 minutes, then drain.
  3. 3
    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.
  4. 4
    Reduce heat to low, cover, and simmer for 30-35 minutes, or until the grains are swollen and tender but still chewy.
  5. 5
    Pour the cooked rice into a colander to drain briefly, then spread on a baking sheet to cool slightly.
  6. 6
    While the rice cooks, spread hazelnuts on a baking sheet and toast in the oven for 7-10 minutes, or until fragrant.
  7. 7
    Let hazelnuts cool for a few minutes, then wrap in a clean kitchen towel and rub to remove most of the skins. Roughly chop.
  8. 8
    Rinse currants in warm water, squeeze dry, and cover with orange juice. Let soak for 15 minutes.
  9. 9
    In a large bowl, whisk together hazelnut oil, remaining orange juice, and black pepper to make the vinaigrette.
  10. 10
    Add the drained wild rice, sliced fennel, and soaked currants (with juice) to the bowl. Toss to coat evenly with the vinaigrette.
  11. 11
    Just before serving, fold in the diced apple and chopped hazelnuts.
  12. 12
    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.

Keywords: wild rice, hazelnuts, salad, fennel, apple, currants, orange, vinaigrette, vegan, vegetarian, healthy, lunch, side dish, nuts, citrus, grain salad, toasted, fresh, seasonal, plant-based
Read it online: https://www.chefs-mate.com/recipe/wild-rice-and-hazelnut-salad/