Green Grape and Wild Rice Salad
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Credit: Scott Samuel, Chef Instructor, The Culinary Institute of America at Greystone, St. Helena, Calif.; Courtesy of California Table Grape Commission
The National Culinary Review, May 2014
Ingredients
4 cups water
2 t. kosher salt
1 cup wild rice
½ cup mandarin oranges
2 cups green California grapes
½ cup walnuts, toasted, chopped
2 roasted red bell peppers
½ cup dried currants
¼ cup scallions, white/green parts, chopped
½ t. ground black pepper
Sherry Vinaigrette (recipe follows)
1 cup almonds, slivered, toasted
Sherry Vinaigrette
½ cup extra virgin olive oil
¼ cup sherry vinegar
¼ cup orange juice
1 garlic clove, minced
2 t. minced tarragon
Salt and ground black pepper, to taste
Instructions
1. Put water, salt and rice in medium pot; bring to a boil. Simmer, uncovered, 50-60 minutes, until rice is tender. Drain well; return rice to pot. Cover; allow to steam 10 minutes. Chill completely.
2. Put rice in bowl; add mandarin oranges. Toss to combine. Add grapes, walnuts, red bell peppers, currants, scallions and pepper; chill.
3. Add ½ cup sherry vinaigrette; allow to sit 30 minutes for flavors to blend. Taste; add more dressing, if needed. Garnish with toasted almonds. Serve chilled or at room temperature.
Sherry Vinaigrette
Method: Combine olive oil, vinegar, orange juice, garlic, tarragon, and salt and pepper, to taste.
Yield
12 servings
Tags
Salad, The National Culinary Review, Vegetarian
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