Click to enlarge, the detail is delicious looking!
1 lb wild rice, which is approximately 3 cups wild rice.
2 bay leaves
8 sprigs fresh thyme, tied in a bundle
wild rice as follows: Rinse wild
rice in a sieve/strainer
under cold water. Combine 1 ¾ c.
chicken stock with ¼ c. cold water to make 2 cups liquid for each cup of wild
rice. So, for the pound of wild
rice, 6 cups of the stock/water mixture is needed. Add
2 bay leaves, a bundle of fresh thyme (8 sprigs), 1 tsp salt.
pot, bring to boil, and then simmer for 25 to 35 minutes until rice is
chewy, but tender; individual grains plumped but still intact (start checking at
25 minutes). Drain any excess
liquid. There will be excess liquid, possibly a few cups.
Not to worry!
method of cooking the rice is courtesy of Cook's
Illustrated Magazine which has been a favorite subscription for many years).
Puree all ingredients except olive oil in food processor or blender. With the food processor running, add olive oil in steady stream until olive oil is incorporated/emulsified. Make vinaigrette at least one day ahead for flavors to meld.
1/2 cup fresh orange juice or I have used OJ concentrate undiluted
6 tablespoons chopped shallot
6 tablespoons balsamic vinegar
1-2 T sugar
2 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 cup jasmine or basmati
white rice. Cook
white rice as follows: Rinse rice
according to package directions. Sauté
rice for 2-3 minutes in melted butter and salt in sauce pan you are going to
cook it in on low to medium heat. You
are coating the grains of rice with the butter as (similar to risotto) and
lightly toasting the rice. Add water
and cook until rice is done, 10 minutes +/-. Remove from heat and let stand,
covered, 5 minutes.
2 T unsalted butter,
1 1/2 cups water, boiling!
½ t salt
3 cups hickory nuts (!) or chopped pecans, toasted
1 1/4 cups chopped fresh flat-leaf parsley (you can use more)
1 cup dried apricots, thinly sliced
1 cup dried cranberries or sour cherries (I chop them)
Stir together the rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.
Serve at room temperature.
• Salad keeps, covered and chilled, 3 days.
• If making ahead of time, you can combine the rice and vinaigrette. Add the dried fruit, parsley and nuts up to an hour before serving for best flavor.
Serves 12 (I think it serves more than 12)
Gourmet Entertains, original recipe, see Epicurious: additions and revisions by CatKnitz