Wild Rice Salad with Cranberry Dressing

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Recipe submitted by Chef Phil McGauley, Korbel Champagne Cellars

recipeKorbel_wildRiceSalad.jpgWill you be hosting the Thanksgiving celebration this year? Try adding this delicious wild rice salad to the menu; it pairs wonderfully with KORBEL Natural California Champagne.

  • 8 cups chicken stock, divided
  • 2 cups wild rice, soaked overnight in water
  • 2 tsp. salt, divided
  • 2 tsp. butter, divided
  • 1-cup medium barley
  • 1 cup dried cranberries
  • ¼ cup fresh orange juice
  • 1 tbs. rice wine vinegar
  • 2 tsp. Dijon mustard
  • ½ tsp. fresh ground black pepper
  • ½ cup olive oil
  • ½ cup green onions, chopped
  • ¼ cup shallots, chopped
  • 3 tbs. parsley, minced
  • 1 tsp. grated orange zest
  • 1 cup toasted pecans, chopped
  • 2 large oranges, segmented and cut into ¾ -inch dice

In a large saucepan, bring 4 cups chicken stock to a boil. Add wild rice, 1 tsp. butter, and 1 tsp. salt. Reduce heat to low, and simmer until rice is tender, 45-50 minutes. Drain and transfer to a large bowl. In a separate large saucepan, bring the remaining 4 cups chicken stock to a boil. Add barley, remaining butter and salt, and stir. Reduce heat to low, cover, and simmer until the barley is tender, about 40 minutes. Drain and add to the wild rice.

Place the dried cranberries in a small bowl. Pour in enough boiling water to cover by 1-inch, and let sit until plump, about 5 minutes. Drain the cranberries and add to the barley wild rice mixture. In a small bowl, whisk together the orange juice, vinegar, mustard, and pepper. Season with salt and pepper. Slowly add the olive oil, whisking to emulsify. Add the green onions, shallots, parsley, and orange zest, and whisk to incorporate. Pour over the rice and toss to coat. Add pecans and orange pieces, and toss. Serve at room temperature.

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