This vibrant Wild Rice & Hazelnut Salad combines the chewy texture of wild rice with the crunch of toasted hazelnuts and the sweetness of plump currants. Brightened with fresh orange juice and a zesty vinaigrette, it offers a perfect balance of earthy and citrus flavors. Ideal for summer picnics, potlucks, or as a nutritious side dish, this salad holds up well at room temperature. It&# 226;ÂÂs a wholesome, plant-based option that feels both rustic and refined. The addition of fennel and crisp apple adds layers of freshness and crunch, making every bite interesting. Simple to prepare yet impressive enough for guests, this recipe is a versatile addition to any meal.
Wild Rice & Hazlenut Salad
Description
This vibrant Wild Rice & Hazelnut Salad combines the chewy texture of wild rice with the crunch of toasted hazelnuts and the sweetness of plump currants. Brightened with fresh orange juice and a zesty vinaigrette, it offers a perfect balance of earthy and citrus flavors. Ideal for summer picnics, potlucks, or as a nutritious side dish, this salad holds up well at room temperature. It's a wholesome, plant-based option that feels both rustic and refined. The addition of fennel and crisp apple adds layers of freshness and crunch, making every bite interesting. Simple to prepare yet impressive enough for guests, this recipe is a versatile addition to any meal.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Rinse wild rice and soak in water for 30 minutes, then drain.
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In a medium saucepan, combine rinsed wild rice, 4 cups water, and 1/2 teaspoon salt. Bring to a boil.
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Reduce heat to low, cover, and simmer for 30-35 minutes until grains are swollen and tender but still chewy.
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Drain cooked rice in a colander and let cool slightly.
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While rice cooks, spread hazelnuts on a baking sheet and toast in oven for 7-10 minutes until fragrant.
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Let hazelnuts cool slightly, then wrap in a clean kitchen towel and rub to remove most skins. Roughly chop nuts, leaving large pieces.
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Rinse currants in warm water, squeeze dry, and cover with orange juice to soak.
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Prepare vinaigrette by whisking together hazelnut oil, lemon juice, Dijon mustard, and salt until emulsified.
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Cut fennel bulb into small squares.
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In a large bowl, combine warm rice, soaked currants (with juice), and fennel. Toss with vinaigrette.
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Just before serving, add chopped apple and toasted hazelnuts to the salad. Toss gently.
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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.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be served chilled or at room temperature.
Substitutions: If hazelnut oil is unavailable, use walnut oil or extra-virgin olive oil. Replace fennel with celery or red onion for a different crunch. Use raisins instead of currants if preferred.
Tips: Toasting hazelnuts enhances their flavor; do not skip this step. Rubbing them in a towel helps remove bitter skins. For a heartier salad, add grilled chicken or chickpeas.
Variations: Add fresh herbs like parsley or mint for brightness. Include dried cranberries for extra sweetness.
