My husband is a fairly traditional eater, oh, don’t get me wrong, he will try anything, but on a normal night at home, Vince wants food that he loves. So whenever I try something new, instead of asking if he likes it, I ask, “Should I make this again?”
Well, this rice salad is a home run. (Ina Garten’s recipes never disappoint.) Vince loves it and begs me to make it weekly. Be sure to get real wild rice, not mixed with any other rices. It is dark brown, maybe not the most appetizing color, but when those grains bloom in the simmering water, they become chewy little bits of heaven. And the dressing gives just enough sweet with a good balance of savory to make this a go to as a side dish or light entrée. You can also chop up some cooked chicken breast and add it if you want meat with your meal.
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This was adapted from one of our favorites here at Great Eight Friends: Barefoot Contessa How Easy is That?
In a medium pot bring the wild rice, water and salt to a boil over high heat.
Reduce heat and simmer, for 50 to 60 minutes, uncovered. The rice is done when the grains have “bloomed” a bit and it is tender.
Holding a lid on top of the pot, drain any remaining water from the rice by leaving a very small opening. Leave the lid on the pot, sealed, and let steam for 10 more minutes.
In a separate bowl mix together the olive oil, orange juice, raspberry vinegar, salt and pepper.
Pour the dressing over the warm rice and stir to combine.
Then mix in the grapes, pecans, cranberries, and chives.
Taste and adjust seasonings.
This is best if it is allowed to sit for a while for the flavors to marinate, at least 30 minutes.
Transfer to a serving bowl and serve at room temperature.
Add some chopped, grilled chicken breast to the salad to make a Gr8 light entrée!