Wild Rice Salad with Oranges and Currants

Wild Rice Salad with Oranges and Currants

Serves 6 to 8
Chilling this wild rice salad before serving ensures that the flavors will meld. Use a wild rice mix instead, if you like; simply follow the cooking instructions on the package to cook the rice before finishing the salad.
  • 3 cups wild rice
  • Salt and pepper, to taste
  • 4 oranges
  • 3 tablespoons red wine vinegar
  • 3 tablespoons sherry vinegar
  • 1/2 cup extra-virgin olive oil
  • 6 green onions, thickly sliced on the bias
  • 1 cup dried currants
  • 1 bunch fresh flat-leaf parsley, stems discarded, leaves chopped
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Cook wild rice in a 6 cups salted boiling water until just tender, about 40 minutes. Drain in a colander and set aside. 

Meanwhile, cut away peel and pith from oranges. Holding oranges over a large bowl to catch the juice, remove segments from white membrane, letting them fall into the bowl with the juice; set aside. 

Combine vinegars, salt and pepper in a separate bowl, then slowly whisk in olive oil to make a dressing. Add rice, green onions, currants, and parsley to bowl with oranges and their juice. Drizzle dressing over the top and gently toss to combine. Season with salt and pepper, then cover and chill 30 to 60 minutes before serving.
Nutritional Info: 
Per Serving: 540 calories (150 from fat), 17g total fat, 2.5g saturated fat, 180mg sodium, 87g carbohydrates, (8 g dietary fiber, 21g sugar), 13g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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