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INGREDIENTS

1 1/2 tb olive oil
for garnish
2 ds Hot sauce; or less
1/4 c Golden raisins
1 1/2 tb Balsamic vinegar
1 1/2 tb Fresh Lemon Juice
1 c Wild rice
1/2 bn Flat-leaf parsley
(about 1/2 cup), plus sprigs
finely chopped
2 lg Oranges
Salt and peper
2 Scallions; finely chopped

Servings

INSTRUCTIONS

Recipe by: Steven Raichlen (1993). High-Flavor Low-Fat Cooking Preparation Time: 5:00 Rinse the rice thoroughly in cold water in a sieve. Soak it for at least 4 hours in a large bowl with water to cover. Place the rice in a large pot with 6 cups cold water. Bring to a boil, reduce the heat, and simmer for 30 minutes, or until tender. Meanwhile, cu the rind (both zest and white pith) off the oranges to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes, working over a bowl to catch the juice. Soak the raisins in the juice, at least 5 minutes. Combine rice, orange segments, raisins and remaining ingredients in a large bowl, reserving a few of the orange segments for garnish. Toss the salad, adding salt, vinegar, and orange juice to taste. Mound the salad on a platter or in a bowl and decorate the top with the orange segments and pars Original recipe calls for "Sultanas" or yellow raisins.

NOTES

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Wild Rice Salad

1 1/2 tb olive oil 
  for garnish 
2 ds Hot sauce; or less 
1/4 c Golden raisins 
1 1/2 tb Balsamic vinegar 
1 1/2 tb Fresh Lemon Juice 
1 c Wild rice 
1/2 bn Flat-leaf parsley 
  (about 1/2 cup), plus sprigs 
  finely chopped 
2 lg Oranges 
  Salt and peper 
2  Scallions; finely chopped

Recipe by: Steven Raichlen (1993).  High-Flavor Low-Fat Cooking Preparation  Time: 5:00 Rinse the rice thoroughly in cold water in a sieve. Soak it for  at least 4 hours in a large bowl with water to cover.    Place the rice in a large pot with 6 cups cold water.  Bring to a boil,  reduce the heat, and simmer for 30 minutes, or until tender.  Meanwhile, cu  the rind (both zest and white pith) off the oranges to expose the flesh.  Make V-shaped cuts to remove the individual segments from the membranes,  working over a bowl to catch the juice.  Soak the raisins in the juice, at  least 5 minutes.    Combine rice, orange segments, raisins and remaining ingredients in a large  bowl, reserving a few of the orange segments for garnish.  Toss the salad,  adding salt, vinegar, and orange juice to taste.  Mound the salad on a  platter or in a bowl and decorate the top with the orange segments and pars    Original recipe calls for "Sultanas" or yellow raisins.

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Nutrition

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Serving Size: 1 Serving (138g)
Recipe Makes: 6 Servings

Calories: 191
Calories from Fat: 12 (6%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 30.2mg		1 %
Potassium 329.5mg		9 %
Total Carbohydrate 40.9g		12 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 36.8g
Protein 6.3g		9 %
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.

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Calories per serving: 191

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