Side Pannel
Basmati and Wild Rice Salad with Tangerines And Pine Nuts
Basmati and Wild Rice Salad with Tangerines And Pine Nuts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Rice
Ingredients List
- 1 c Wild rice
- 7 c Water
- Salt
- 1/2 c Basmati rice; rinsed and
- -drained
- 3/4 c Tangerine juice; about 4
- -tangerines
- 1/2 c Dried currants
- 3 Tangerines
- Champagne wine vinegar
- 2 tb Light olive oil
- 2 tb Pine nuts; toasted
Directions
Place the wild rice in a large saucepan; cover with 1 quart water, add 1/2
teaspoon salt and bring to a boil. Reduce the heat to a gentle boil; cover
and cook until the grains are tender but still chewy, about 30 to 35
minutes.
Bring the remaining 3 cups water to a boil in a medium-size saucepan; add
the basmati rice and 1/2 teaspoon salt. Cook for 8 to 10 minutes, until
just tender. Drain and cool, then add to the wild rice.
In a small saucepan over medium heat, heat the tangerine juice just to
boiling; pour over the currants to plump them. Peel and section the
tangerines, removing the seeds and threads.
Toss the rice with the currants, tangerine juice, 1/2 tablespoon Champagne
vinegar, and the olive oil. If necessary, adjust the seasoning with salt
and a splash of vinegar. Add the tangerines and the toasted pine nuts just
before serving at room temperature.
VARIATION: Use oranges and their juice in place of tangerines. Using a
sharp knife, remove the peel and white pith from the orange by slicing off
the top and bottom, then working down the sides. Hold the orange over a
bowl to catch the juice and cut each section loose by slicing down next to
the membrane.
teaspoon salt and bring to a boil. Reduce the heat to a gentle boil; cover
and cook until the grains are tender but still chewy, about 30 to 35
minutes.
Bring the remaining 3 cups water to a boil in a medium-size saucepan; add
the basmati rice and 1/2 teaspoon salt. Cook for 8 to 10 minutes, until
just tender. Drain and cool, then add to the wild rice.
In a small saucepan over medium heat, heat the tangerine juice just to
boiling; pour over the currants to plump them. Peel and section the
tangerines, removing the seeds and threads.
Toss the rice with the currants, tangerine juice, 1/2 tablespoon Champagne
vinegar, and the olive oil. If necessary, adjust the seasoning with salt
and a splash of vinegar. Add the tangerines and the toasted pine nuts just
before serving at room temperature.
VARIATION: Use oranges and their juice in place of tangerines. Using a
sharp knife, remove the peel and white pith from the orange by slicing off
the top and bottom, then working down the sides. Hold the orange over a
bowl to catch the juice and cut each section loose by slicing down next to
the membrane.
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