Wild Rice Salad with Diced Apples, Oranges, and Toasted Pecans

wild rice salad

Wild Rice Salad with Diced Apples, Oranges, and Toasted Pecans

Yield: 6 to 8 servings

 

Wild Rice:

4 cups water or vegetable stock

1 cup wild rice, rinsed with cold water and drained

Salad:

2 small oranges

2 large apples, such as Braeburn, Fuji, or Honeycrisp, unpeeled, cored and diced small (4 cups)

2 cups toasted pecan halves, chopped roughly

1 cup dried black currants or dried cranberries

3 stalks celery, diced small (1½ cups)

⅓ cup thinly sliced green onions (green part only)

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Vinaigrette:

6 tablespoons extra-virgin olive oil

4 tablespoons freshly squeezed orange juice (from the oranges)

6 tablespoons freshly squeezed lemon juice (2 lemons)

1 tablespoon white wine vinegar

 

In a large saucepan, bring the water or vegetable stock to a boil. Add the wild rice, stir and cover. Reduce the heat to low and simmer, stirring occasionally, until the wild rice pops open and is tender to the bite, 45 minutes. Transfer to a colander, rinse with cold water to cool, and drain well.

Cut the peel and pith off the oranges, then segment them by cutting between the dividers. Discard any seeds, but reserve the juice for the vinaigrette.

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Add the diced apple, orange segments, drained wild rice, pecans, cranberries, and green onions. Season to taste with salt and pepper and serve.

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Creatures of Habit

We are all creatures of habit – some good, some bad. It is my hope that over the years we will all replace one bad habit for a good one. What’s my favorite habit? Well, read on my friends.

For the last (give or take) 15 years, I have been in the habit of going to the farmers market every Sunday, the Hollywood Farmers Market, that is. In fact, I think of the farmers market as my second home because I used to work at the one in Hollywood for over 10 years selling fruit for one of the farmers… my buddy Ken Lee.

Not only is it filled with every possible fruit and vegetable that you could possibly want, but so many people, from so many different walks of life come to shop every week – from the city’s greatest chefs, to tourists, to famous actors, to everyday shoppers. I love it!

This Sunday, my sous-chef and I were making our plans for what to buy, when we remembered that the L.A. Marathon was taking place. (Gasp!) Translation: roads closed everywhere.  A-ha! (pointing skyward) What a great opportunity to walk. I love L.A. without any cars. Ahhhhh.

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And with this fancy little rolly cart, care of my friends at Lucini Italia Olive Oil, we were able to cruise to the market in style!

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What have we here? Oranges, Fresh Herbs, Snap Peas, Flowers, Tomatoes, Lettuces, Cabbage, Greens….. Everything is so fresh and delicious. Starting with amazing produce makes my job as chef so easy! I love supporting my local farmer friends. Also, (come closer) …near the end of the day you can find a few really great deals!

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ImageImageImageImageImageOh, and how cool is this – remember the little jaunt to Houweling’s greenhouse that my sous and I took last week? Well, look what we found. Turns out the cucumbers and tomatoes we have been buying all these years are from Houwelings! No wonder we like them so much.

ImageAll said and done, we were all filled up with fresh goodness and ready to go.

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But, wait! What about our weekly loaf of fresh sourdough bread?! Our favorite bakery, the Village Bakery, couldn’t make it to Farmers Market because of the L.A. marathon. No sourdough bread? Not on my watch! So, we walked (briskly) back to my apartment, dropped off the fresh produce, grabbed some fleur de sel, a few thin slices of butter – and in the car we go! (cue very cool driving music)

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Needless to say, we arrived just minutes before they closed. Praise Latte! So there we sat, my sous and I, in the front seat of the sunny car, tearing that delicious loaf into pieces – slathering them with butter and dusting them with fleur de sel. With free street parking to boot!

Now this is a habit I can get used to.