Simmer uncovered for 50 to 60 minutes, until the rice is very tender. And, I’ve included directions to prepare it in on the stove or in the oven. wild rice, fresh orange juice, chopped shallot, balsamic vinegar, dijon mustard, minced garlic, extra-virgin olive oil, grain white rice, water, hickory nuts or chopped pecans, toasted, chopped fresh flat-leaf parsley, dried apricots, thinly sliced, dried cranberries The wild rice, toasted pecans, and dried cranberries evoke a cozy fall feel. Thanksgiving recipe: Wild Rice Salad with Dried Cranberries, Toasted Pecans and Satsuma Vinaigrette, Photo: Mark Mulligan, Houston Chronicle / Staff photographer. You can make the salad ahead to this point. Acorn, pumpkin, or delicata squashes all make remarkable stand-ins if you cannot find a butternut squash. Let it sit a few hours or overnight for the best flavor. While rice is cooking, make the dressing (recipe follows). 1 cup wild rice medley, rinsed under cold running water, ¾ cup pecans, toasted and coarsely chopped, 1 red onion, split, core removed, sliced thin, soaked in ice water and drained (about half a cup). This wild rice and butternut casserole is literally a canvas for your personal preferences. Fear of COVID-19 fueling increase in bariatric surgeries, Here's how much it's about to rain, and how cold it will get in Houston, Unwelcome holiday gift: Comcast, AT&T hiking prices. Transfer to an appropriate bowl and keep chilled until it’s time to serve. ½ cup dried cranberries ⅓ cup dried apricots, chopped ¼ cup golden raisins ½ cup fresh cranberries, thinly sliced. Nov 23, 2015 - This wild rice salad is bejeweled with cranberries, apricots and pecans and dressed with orange shallot vinaigrette. This cold wild rice salad is bursting with Fall flavor, but it’s delicious enough to be enjoyed at any time of the year. STEP 2: Sauté onion, oil, and garlic in a large skillet over medium-low heat for about 5 minutes, stirring often. Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. It's a great holiday side dish recipe. 4 months later, he’s recovering from a double lung transplant. wild rice, garlic, dried cranberries, toasted sesame oil, ginger and 9 more Wild Rice Salad Fat Girl Trapped in a Skinny Body wild rice, Dijon mustard, chopped celery, toasted pecans, garlic and 9 more Add the raisins, cranberries, cherries and dried apricots, stir and continue to cook until the rice is tender and the liquid is absorbed, 5 to 10 additional minutes. STEP 2: Sauté onion, oil, and garlic in a large skillet over medium-low heat for about 5 minutes, stirring often. (Note: If it gets too thick, add a splash of warm water to loosen the consistency to your liking.). Bring to a boil, stirring once. Add the prepared dressing (depending how wet or dry you like your salads to be). A round-up of Global Recipes for Thanksgiving Leftovers, from Cooking Light, The 16 Best Thanksgiving Recipes from Panning The Globe, Chili Roasted Sweet Potatoes with Cranberry Maple Citrus Glaze, Shredded Brussels Sprouts with Crispy Fried Shallots, Italian Sausage Stuffing with Broccoli Rabe and Parmesan, Curried Butternut Squash Soup with Apples, Olive Oil and Roasted Garlic Mashed Potatoes (Dairy Free), Roasted Brussels Sprouts with Bacon and Dried Cherries, Wild Rice Salad with Cranberries, Apricots and Pecans. Instructions: Add rice, salt and 3½ cups water to a pot and bring to a boil. Transfer rice to strainer to drain any excess water, then set aside to cool on a baking sheet. Give the container a good shake before use in case the emulsion breaks. This cold wild rice salad brings together wild rice, brown (preferred) or white rice, dried apricots, dried cranberries, caramelized shallots, toasted pecans, and a citrusy grainy mustard vinaigrette.