Basmati And Wild Rice Salad With Tangerines And Pine Nuts Recipe

1. 1

   Place the wild rice in a large saucepan; cover with 1 qt water, add in 1/2 tsp.

2. 2

   salt and bring to a boil.

3. 3

   Reduce the heat to a gentle boil; cover and cook till the grains are tender but still chewy, about 30 to 35 min.

4. 4

   Bring the remaining 3 c. water to a boil in a medium-size saucepan; add in the basmati rice and 1/2 tsp.

5. 5

   salt.

6. 6

   Cook for 8 to 10 min, till just tender.

7. 7

   Drain and cold, then add in to the wild rice.

8. 8

   In a small saucepan over medium heat, heat the tangerine juice just to boiling; pour over the currants to plump them.

9. 9

   Peel and section the tangerines, removing the seeds and threads.

10. 10

    Toss the rice with the currants, tangerine juice, 1/2 Tbsp.

11. 11

    Champagne vinegar, and the extra virgin olive oil.

12. 12

    If necessary, adjust the seasoning with salt and a splash of vinegar.

13. 13

    Add in the tangerines and the toasted pine nuts just before serving at room temperature.

14. 14

    VARIATION: Use oranges and their juice in place of tangerines.

15. 15

    Using a sharp knife, remove the peel and white pith from the orange by slicing off the top and bottom, then working down the sides.

16. 16

    Hold the orange over a bowl to catch the juice and cut each section loose by slicing down next to the membrane.

* Per serving · 4 servings · Values may vary.

No additional tips available.