Wild Rice Salad

Author: Dave & Sandy
Serves 6


1 cup wild rice 2 large oranges
¼  cup sultanas (yellow raisins) 2 scallions, finely chopped
½ bunch flat leaf parsley, finely chopped 1 ½ Tbs. olive oil
1 ½ Tbs. balsamic vinegar 1 ½ Tbs. fresh lemon juice
1 or 2 dashes hot sauce salt and freshly ground black pepper

Rinse the rice thoroughly in cold water in a strainer.  Soak for at least 4 hours in a large bowl with water to cover.

Place the rice in a large pot with 6 cups cold water.  Bring to a boil, reduce heat, and simmer for 30 minutes, or until tender.

Meanwhile, cut the rind (both zest and white pith) off the oranges to expose the flesh.  Make V-shaped cuts to remove the individual segments from the membranes, working over a bowl to catch the juice.  Soak the sultanas in the orange juice for at least 5 minutes.

Combine the rice, orange segments, sultanas, and remaining ingredients in a large bowl, reserving a few of the orange segments for garnish.  Toss the salad, adding salt, vinegar, and orange juice to taste.  Mound the salad on a platter or in a bowl and decorate the top with the reserved orange segments and parsley sprigs.

Notes and Variations