The Story
Two very traditional holiday foods are at the heart of these Rescued Recipes. Both are native crops to America, but neither one gets any “airplay” until the holiday season. That’s when wild rice and cranberries take center stage – or at least “side” stage – on our feasting table.
But two Rescued Recipes could turn these once-a-year specialties into everyday favorites!
Wild Rice Salad
Scottsdale resident Cheryl Korwin clipped this one from a magazine years ago, and it has since earned a permanent place in her 4-inch thick loose-leaf binder of “Favorites.”
“It’s such a hit during the holidays, but we make it all year long. It’s so simple, healthful, and tasty! I always make extra so my guests have a nice cup of my wild rice salad to take home. It’s always been one of my easy to make, go-to favorites!”
Cheryl, we went wild over this salad! We loved the flavor, texture, and the color! It’s festive, fun, and goes really well with chicken, pork, fish, or just great as a main meal!
| Servings | 6-10 Servings |
- 3 cups wild rice blend (combination of black, brown, and white - check health food stores for this blend in bulk)
- 5 blood oranges (or navel oranges)
- 3 tbsp red wine vinegar
- 3 tbsp sherry vinegar (or raspberry vinegar)
- ¾ cup extra virgin olive oil (try to use good quality oil)
- 8 scallions (chopped)
- 2 cups dried cranberries
- ½ cup Italian parsley (finely chopped)
- 1 ½ tsp salt
- 1 tsp ground pepper
Ingredients
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- Cook the rice in a large pot of salted boiling water until just tender (about 40 minutes). Drain it in a colander. Meanwhile, cut away the peel and pith from the orange. Then, while holding the oranges over a bowl to catch the juice, remove the segments from the white membrane and cut them into small pieces and place them in the bowl. Combine the vinegars, salt, and pepper in a bowl. Slowly whisk in the olive oil. In a large serving bowl, combine the rice, scallions, dried cranberries, parsley, and the orange pieces with their juice. Drizzle the vinaigrette over the top, gently toss it, and serve. For the best flavor, prepare the day before.
