Wild Rice & Hazelnut Salad
Submitted by kikifrypan
Chewy wild rice tossed with toasted hazelnuts, orange-soaked currants, crisp apple, and fresh fennel in a citrus vinaigrette. A stunning grain salad for any season.
YIELD
6 servingsPREP
40 minCOOK
35 minREADY
90 minThis wild rice salad has the kind of texture and flavor contrast that keeps you reaching for one more forkful.
Chewy wild rice forms the base, then toasted hazelnuts bring their warm crunch while currants plumped in fresh orange juice add little bursts of sweet-tart intensity.
Fresh fennel contributes a cool, anise-like bite, and crisp apple pieces tossed in just before serving keep everything bright.
A citrus vinaigrette pulls it all together into something that works equally well at a holiday table, a potluck, or a Tuesday lunch.
Variations
- Add crumbled goat cheese or shaved Parmesan for a richer, non-vegan version
- Swap currants for dried cranberries and hazelnuts for toasted pecans for a more autumnal spin
- Fold in arugula or watercress just before serving for a peppery green element
Kitchen Tips
- Soak the wild rice for 30 minutes before cooking; it cuts the cook time and gives you more evenly tender grains
- Toast the hazelnuts until they smell nutty, then rub them in a towel while still warm to slip the skins off easily
- Toss the dressing with the warm rice so the grains absorb the vinaigrette as they cool
- Add the apple last so it stays crisp and doesn’t brown
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Rinse the wild rice, and soak it in water for a half hour, then drain.
Add 4 cups fresh water and salt, and bring to a boil.
Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes.
Pour the cooked rice into a colander and let it drain briefly.
While the rice is cooking, toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell toasty.
Let them cool a few minutes; then rub them in a small kitchen towel to remove most of the skins.
Don’t worry about any flecks of skins that won’t come off.
Roughly chop the hazelnuts, leaving the pieces fairly large.
Rinse the currants in warm water and squeeze them dry; then cover them with the orange juice and let them soak until needed.
Add the soaked currants and the fennel to the warm rice, and toss with the dressing.
Just before serving, cut the apple into small pieces, add it to the rice, along with the hazelnuts, and toss.
Season with freshly ground black pepper, and additional salt, if needed, and serve.
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