Raspberry Orange Vinaigrette With Wild Rice Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This is an incredible salad that I made several years ago after purching from an estate sale. It is so popular with family and friends it is one that I am requested to make often. Great for potlucks or to impress someone. Read more . Pretty, tasty and loaded with great flavors. Enjoy Ingredients:
1-1/3 cups sun dried apricots cut in fourths |
1-1/2 cups sun dried peaches chopped |
1-1/2 cups dried cranberries |
3/4 cup orange flavored liqueur |
1-1/2 cups wild rice well rinsed |
6-3/4 cups chicken broth divided use |
1 teaspoon kosher salt |
2 cups long grain white rice |
1/2 cup loosely packed fresh chervil leaves coarsely chopped |
vinaigrette |
1/3 cup raspberry vinegar |
1/2 teaspoon kosher salt |
1/2 cup canola oil |
1 heaping tablespoon dijon mustard |
1 teaspoon freshly ground black pepper |
1/2 cup fresh raspberries |
Directions:
1. In medium bowl, combine apricots, peaches, cranberries and liqueur.
2. Stir with wooden spoon to coat fruit and liqueur.
3. Cover with plastic wrap and set aside at least 2 hours stirring mixture from time to time.
4. In large saucepan combine wild rice, 3-3/4 cups broth and salt.
5. Bring to boil on medium high heat then cover and reduce to simmer on low heat.
6. Cook 55 minutes then set pan aside covered to cool.
7. Meanwhile in large saucepan combine long grain rice, remaining broth and salt.
8. Bring to boil on high heat then cover and reduce heat to low and cook 15 minutes.
9. Set pot aside covered to cool.
10. Drain fruits in fine strainer set over mixing bowl.
11. Press fruits with back of wooden spoon to extract liqueur then reserve liquid for vinaigrette.
12. In large glass salad bowl combine two varieties of rice, fruit and chervil then set aside.
13. To reserved liqueur add vinegar and salt then stir until salt dissolves.
14. Add oil, mustard and several turns of pepper then whisk until ingredients are blended.
15. In small bowl crush raspberries with fork then add to vinaigrette mixture and stir gently.
16. Pour vinaigrette over rice salad and toss to combine.
17. Taste and add more salt and pepper if needed.
18. Cover lightly with plastic wrap and refrigerate at least 2 hours then toss again before serving.
19. Serve well chilled.
|
|