Wild Rice Salad with Diced Apples, Oranges, and Toasted Pecans
Yield: 6 to 8 servings
4 cups water or vegetable stock
1 cup wild rice, rinsed with cold water and drained
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
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.