Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Wild rice - (See RECIPE)
1/2 ts Salt 1 sm Fennel bulb
1/2 c Hazelnuts - cut into small squares
5 tb Currants 1 Crisp apple
1 lg Orange, juice only Freshly ground black pepper
Citrus Vinaigrette Salt
- with Hazelnut Oil

PREHEAT OVEN TO 350F. Rinse the wild rice, and soak it in water for a half
hour, then drain. Add 4 cups fresh water and salt, and bring to a boil.
Cook, covered, at a simmer until the grains are swollen and tender, but
still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander
and let it drain briefly. While the rice is cooking, toast the hazelnuts in
the oven, 7 to 10 minutes, or until they smell toasty. Let them cool a few
minutes; then rub them in a small kitchen towel to remove most of the
skins. Don't worry about any flecks of skins that won't come off. Roughly
chop the hazelnuts, leaving the pieces fairly large. Rinse the currants in
warm water and squeeze them dry; then cover them with the orange juice and
let them soak until needed. Prepare the vinaigrette. Add the soaked
currants and the fennel to the warm rice, and toss with the dressing. Just
before serving, cut the apple into small pieces, add it to the rice, along
with the hazelnuts, and toss. Season with freshly ground black pepper, and
additional salt, if needed, and serve.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Browse by categories