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Silver Palate Wild Rice Salad

Yields1 ServingPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

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
  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.
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.

Nutrition Facts

Serving Size 6 Servings


Amount Per Serving
Calories 359
% Daily Value *
Total Fat 25.6g40%

Saturated Fat 3.1g16%
Cholesterol 0mg
Sodium 1096mg46%
Potassium 306mg9%
Total Carbohydrate 29.6g10%

Dietary Fiber 5.4g22%
Sugars 5.9g
Protein 6.6g14%

Calcium 4%
Iron 10%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.