Silver Palate Wild Rice Salad

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!

AuthorMikeCategory, , , CuisineCooking MethodDifficultyBeginner

My friend Kim brought this over for Friendsgiving Dinner and it was a huge hit!

Yields1 Serving
Prep Time24 minsCook Time40 minsTotal Time1 hr 4 mins
 1 cup Wild Rice
 4 Vegetable or Chicken Stock
 1.50 tsp Salt
 1.50 tsp Black Pepper
 1 Orange, Zest and Juice
 0.33 cup Olive Oil
 0.25 cup Mint, chopped
 1 bunch, green onions, chopped
 1 cup Pecans, chopped or halves
 1 cup Dried Fruit, Raisins, Cherries, Apricots, or Cranberries
1

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

2

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

Ingredients

 1 cup Wild Rice
 4 Vegetable or Chicken Stock
 1.50 tsp Salt
 1.50 tsp Black Pepper
 1 Orange, Zest and Juice
 0.33 cup Olive Oil
 0.25 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.

2

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

Silver Palate Wild Rice Salad
Leave a Reply

Your email address will not be published. Required fields are marked *