Carol Fenster’s Wild Rice Salad

Wild rice isn’t really rice at all, but the seed of a grass. Hearty and chewy, its nutty flavor and dark color complement the green snow peas, dried apricots, and citrusy flavors. It is perfect as a buffet dish, warm or cold. This dish is vegan when made with vegetable broth.

3 cups gluten-free vegetable or chicken broth
1 cup wild rice, rinsed 3 times and drained
1/2 teaspoon sea salt
1 cup fresh snow peas
4 green onions, chopped
1/2 cup chopped dried apricots
1/4 cup chopped toasted walnuts
2 tablespoons fresh parsley, plus extra for garnish
1/4 cup freshly-squeezed orange juice
2 tablespoons sherry vinegar
2 teaspoons grated orange zest
1 medium garlic clove, minced
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
1 teaspoon extra-virgin olive oil

[1] In large saucepan, bring broth to boil over high heat. Add wild rice and salt. Return to boil, reduce heat to low and simmer, covered, until done, about 45 minutes. Drain any remaining liquid, then transfer wild rice to serving bowl.

While wild rice cooks, bring small pan of boiling water to boil. Add snow peas and cook 1 minute, then drain and immerse in cold water to stop cooking. Add them to serving bowl, along with green onions, apricots, walnuts, and parsley

In small bowl, whisk together orange juice, vinegar, orange zest, garlic, salt, and pepper until well blended. Whisk in oil until slightly thickened. Drizzle it over salad and toss to coat well. Serve at room temperature, garnished with parsley. Or, chill for 4 hours, let stand at room temperature for 20 minutes, and then serve. Serves 4.

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