Crunchy Wild Rice Salad with Citrus Dressing (serves 12)
By Stephanie Meyer, freshtart.com
4 cups water
3 cups chicken broth
1 teaspoon salt
2 1/2 cups wild rice
1 cup dried cranberries
1 cup golden raisins (or pomegranate seeds)
1 cup green onions (about 1 bunch), chopped
3/4 cup toasted pepitas (or pine nuts)
1/2 cup fresh parsley, chopped
2 tablespoons orange peel, grated
1/2 cup fresh orange juice
1/4 cup apple cider vinegar
1/2 cup olive oil
2 tablespoons maple syrup (or more to taste)
1 teaspoon salt
Salt and freshly ground black pepper
Bring water, broth, and salt to a boil in a large saucepan. Stir in rice and bring back to a boil. Cover pan, turn heat to low, and simmer rice until tender but still firm, stirring occasionally, about 40 minutes. Drain rice in a colander. Transfer to a large bowl and cool.
Add cranberries, raisins, green onions, pepitas, parsley, and orange peel to cooled rice.
In a small bowl, whisk together orange juice, vinegar, olive oil, maple syrup, and salt. Pour over salad and toss to thoroughly combine (you might not use all the dressing; cover and chill the remainder to serve with other salads).
Season to taste with salt and pepper. Can be made one day ahead—just reserve the pepitas and stir in right before serving to preserve crunch.
More Holiday Feast Recipes:
Holiday Goose, by Jon Wipli, The Minnesota Spoon
Smoked Ham Hock and Confit Gizzard Stuffing, by Erik Sather, Lowry Hill Meats
Roasted Sweet Potatoes with Bacon and Pickled Peppers, by Ann Kim, Pizzeria Lola
Roasted Brussels Sprouts with Pancetta Cream, by Alex Roberts, Restaurant Alma
Chocolate Stout Devil’s Food with Rosemary Buttercream, by Zoë François, ZoeBakes.com