Recipes from Arkansas to Malibu

Silver Palate Wild Rice Salad

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November 29, 2017

My friend Kim brought this over for Friendsgiving Dinner and it was a huge hit! We live an amazing neighborhood with 10 couples who play, travel, exercise, eat, and cook together. There are four amazing chefs among us, and all of us have skills in the kitchen. I asked Kim for the recipe and she told me she got it from her Silver Palate Cookbook. I used to own the cookbook, but I never made this. I made it again and it's spectacular!

  • Prep: 24 mins
  • Cook: 40 mins
  • Yields: 6 Servings

Ingredients

1 cup Wild Rice

4 cups Vegetable or Chicken Stock

1 1/2 tsp Salt

1 1/2 tsp Black Pepper

1 Orange, Zest and Juice

1/3 cup Olive Oil

1/4 cup Mint, chopped

1 bunch, green onions, chopped

1 cup Pecans, chopped or halves

1 cup Dried Fruit, Raisins, Cherries, Apricots, or Cranberries

Directions

1 Cook rice in the broth, 30-45 minutes, until al dente. Drain if necessary.

2Add all ingredients. Serve 2 hours later if you can. If refrigerating, let come back to room temp before serving.

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