Silver Palate Wild Rice Salad

AuthorMike
RatingDifficultyBeginner

My friend Kim brought this over for Friendsgiving Dinner and it was a huge hit! She told me that she got the recipe from The Silver Palate cookbook and I felt a wave of nostalgia. I used that cookbook so much in the 80s and 90s and I loved it! Somehow, I lost that book an my moves around, so I'm grateful to Kim for reminding me. The recipe feels fresh and filling, and is a great dish to serve at home or at a pot luck.

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Ingredients

 1 cup Wild Rice
 4 cups Vegetable or Chicken Stock
 2 tsp Kosher Salt
 2 tsp Black Pepper
 1 Orange, Zest and Juice
  cup Olive Oil
 14 cups Mint, choppedThis is essential. It brightens the whole dish!
 1 bunch, green onions, chopped
 1 cup Pecans, chopped or halves
 1 cup Dried Fruit, Raisins, Cherries, Apricots, or CranberriesCherries and Apricots open eyes and palates more than raisins and cranberries.
Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Directions

1

Cook rice in the broth, 30-45 minutes, until done. Don't overcook!

2

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

 

 

Ingredients

 1 cup Wild Rice
 4 cups Vegetable or Chicken Stock
 2 tsp Kosher Salt
 2 tsp Black Pepper
 1 Orange, Zest and Juice
  cup Olive Oil
 14 cups Mint, choppedThis is essential. It brightens the whole dish!
 1 bunch, green onions, chopped
 1 cup Pecans, chopped or halves
 1 cup Dried Fruit, Raisins, Cherries, Apricots, or CranberriesCherries and Apricots open eyes and palates more than raisins and cranberries.

Directions

1

Cook rice in the broth, 30-45 minutes, until done. Don't overcook!

2

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

Silver Palate Wild Rice Salad
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