Wild Rice & Hazelnut Salad

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
A nutty, citrus-infused grain salad with toasted hazelnuts and sweet currants
Wild Rice & Hazelnut Salad recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This vibrant Wild Rice & Hazelnut Salad offers a delightful balance of nutty, sweet, and citrus notes. The chewy texture of the wild rice pairs perfectly with crunchy toasted hazelnuts and plump, orange-soaked currants. Fresh fennel and crisp apple add a refreshing crunch and subtle anise flavor, while a hazelnut oil vinaigrette ties everything together. It is an excellent choice for a hearty side dish, a light lunch, or a picnic fare that travels well. The flavors meld beautifully, making it a satisfying and elegant addition to any meal.

Wild Rice & Hazelnut Salad recipe image
Print Recipe
0 Add to Favorites

Wild Rice & Hazelnut Salad

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 70.2

Description

This vibrant Wild Rice & Hazelnut Salad offers a delightful balance of nutty, sweet, and citrus notes. The chewy texture of the wild rice pairs perfectly with crunchy toasted hazelnuts and plump, orange-soaked currants. Fresh fennel and crisp apple add a refreshing crunch and subtle anise flavor, while a hazelnut oil vinaigrette ties everything together. It is an excellent choice for a hearty side dish, a light lunch, or a picnic fare that travels well. The flavors meld beautifully, making it a satisfying and elegant addition to any meal.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175°C).
  2. Rinse the wild rice thoroughly and soak in water for 30 minutes, then drain.
  3. Place rinsed rice in a pot with 4 cups of fresh water and salt. Bring to a boil.
  4. Cover, reduce heat to low, and simmer until grains are swollen, tender, and chewy, about 30 to 35 minutes.
  5. Pour cooked rice into a colander to drain briefly. Set aside to cool slightly.
  6. Spread hazelnuts on a baking sheet and toast in the oven for 7 to 10 minutes, until fragrant.
  7. Let hazelnuts cool slightly, then rub them in a clean kitchen towel to remove most skins.
  8. Roughly chop the toasted hazelnuts, leaving pieces fairly large.
  9. Rinse currants in warm water, squeeze dry, and cover with orange juice to soak.
  10. Prepare your hazelnut oil vinaigrette according to your preferred recipe.
  11. Add soaked currants and chopped fennel to the warm rice. Toss with the vinaigrette.
  12. Just before serving, chop the apple into small pieces and add to the rice mixture along with the chopped hazelnuts.
  13. Toss everything together gently. Season with freshly ground black pepper and additional salt 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.

Keywords: wild rice, hazelnut, salad, currants, orange, fennel, apple, vinaigrette, vegan, side dish, grain bowl, toasted nuts, citrus, healthy, lunch, picnic, autumn, harvest, plant-based
Recipe Card powered by WP Delicious

Leave a Comment