Try this Wild Rice and Hazelnut Salad recipe, or contribute your own.
Suggest a better descriptionDate: Thu, 23 May 1996 00:20:51 -0400 From: BobbieB1@aol.com PREHEAT OVEN TO 350F. Rinse the wild rice, and soak it in water for a half hour, then drain. Add 4 cups fresh water and salt, and bring to a boil. Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander and let it drain briefly. While the rice is cooking, toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell toasty. Let them cool a few minutes; then rub them in a small kitchen towel to remove most of the skins. Dont worry about any flecks of skins that wont come off. Roughly chop the hazelnuts, leaving the pieces fairly large. Rinse the currants in warm water and squeeze them dry; then cover them with the orange juice and let them soak until needed. Prepare the vinaigrette. Add the soaked currants and the fennel to the warm rice, and toss with the dressing. Just before serving, cut the apple into small pieces, add it to the rice, along with the hazelnuts, and toss. Season with freshly ground black pepper, and additional salt, if needed, and serve. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Posted to MealMaster Recipes List, Digest #143
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 165 | ||
Calories from Fat: 55 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 208.1mg | 5 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 20.7g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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