Silver Palate Wild Rice Salad

Name: Silver Palate Wild Rice Salad
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Veggie
Ingredients: 1 cup Wild Rice; 4 cups Vegetable or Chicken Stock; 2 tsp Kosher Salt; 2 tsp Black Pepper; 1 Orange, Zest and Juice; ⅓ cup Olive Oil; ¼ cup Mint, chopped; 1 bunch, green onions, chopped; 1 cup Pecans, chopped or halves; 1 cup Dried Fruit, Raisins, Cherries, Apricots, or Cranberries

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.

1 cup Wild Rice

4 cups Vegetable or Chicken Stock

2 tsp Kosher Salt

2 tsp Black Pepper

1 Orange, Zest and Juice

⅓ cup Olive Oil

¼ cup 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.

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

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