This Wild Rice & Hazelnut Salad is a sophisticated yet simple dish that balances earthy grains with bright citrus notes. The chewy texture of the wild rice pairs beautifully with the crunch of toasted hazelnuts and the sweetness of plump currants. A light orange juice soak adds freshness, while the addition of crisp apple and fennel provides a delightful crunch. Perfect as a hearty side dish for holiday meals, a light lunch, or a picnic staple, this salad holds up well and can be served warm or cold. It&# 226;ÂÂs a wholesome, vegan-friendly recipe that brings home-style comfort to your table with minimal effort.
Wild Rice & Hazelnut Salad
Description
This Wild Rice & Hazelnut Salad is a sophisticated yet simple dish that balances earthy grains with bright citrus notes. The chewy texture of the wild rice pairs beautifully with the crunch of toasted hazelnuts and the sweetness of plump currants. A light orange juice soak adds freshness, while the addition of crisp apple and fennel provides a delightful crunch. Perfect as a hearty side dish for holiday meals, a light lunch, or a picnic staple, this salad holds up well and can be served warm or cold. It&# 226;ÂÂs a wholesome, vegan-friendly recipe that brings home-style comfort to your table with minimal effort.Ingredients
Directions
-
Preheat the oven to 350ðF (175ðC).
-
Rinse the wild rice thoroughly and soak it in water for 30 minutes, then drain.
-
Place the drained rice in a saucepan, add 4 cups of fresh water and 1/2 teaspoon salt, and bring to a boil.
-
Reduce heat to low, cover, and simmer until the grains are swollen and tender but still chewy, about 30 to 35 minutes.
-
Pour the cooked rice into a colander to drain briefly, then set aside to cool slightly.
-
While the rice cooks, spread the hazelnuts on a baking sheet and toast in the oven for 7 to 10 minutes, or until fragrant.
-
Allow the hazelnuts to cool for a few minutes, then rub them in a clean kitchen towel to remove most of the skins.
-
Roughly chop the hazelnuts, leaving the pieces fairly large.
-
Rinse the currants in warm water and squeeze dry, then cover with the juice of one orange and let soak until needed.
-
Prepare the citrus vinaigrette (see notes for basic ratios).
-
Cut one small fennel bulb into small squares and one crisp apple into small pieces.
-
Add the soaked currants and chopped fennel to the warm rice, and toss with the vinaigrette.
-
Just before serving, add the apple pieces and chopped hazelnuts to the salad and toss gently.
-
Season with freshly ground black pepper and additional salt if needed, and 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.
