03 June 2011

Fruited Wild Rice Salad

Inspired by my need to bring something gluten free with blueberries in it to a book club meeting (it's complicated), I concocted this dish to offset all the sweets on the table.  Be advised, this recipe is gluten free as long as you don't cook the rice in vegetable broth--if you want to get all fancy and do that, then it'll have traces of gluten from the liquid.

Fruited Wild Rice Salad

1 cup wild rice
1/2 cup jasmine rice
3 cups water
½ cup dried cranberries
¾ cup chopped dried apricots
½ cup chopped red onion
¼ cup orange juice
2 Tbsp. honey
1½ tsp. grated fresh ginger
1 tsp. grated orange or lemon peel
4 Tbsp. olive oil
salt and pepper to taste
1 cup blueberries, fresh or frozen (thawed)
8 oz. mixed fresh salad greens (optional)

Keep rices separate.  Combine the wild rice with water in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer until rice is starting to soften up, about 20 minutes.  Stir in the jasmine and cover, continuing to cook until both rices are tender, about 20 more minutes. (Check occasionally to make sure there's enough water--add more if needed.)  Stir in cranberries, apricots and red onion and allow to sit, covered.

Prepare dressing: In a small bowl, whisk together the orange juice, honey, grated ginger, and lemon peel. Gradually whisk in the olive oil. Season to taste with salt and pepper.

Drain the rice mixtrure and place in a bowl.  Pour dressing over the rice and mix well. Gently fold in the blueberries. Arrange greens on a platter and mound rice on top if you prefer.