Recipes for the Web

Barrington Software Incorporated

Wild Rice Salad

Serves 8 to 10

This is a good addition to a buffet; the flavor develops as it stands at room temperature.

3 cups wild rice

Salt

4 blood oranges or navel oranges

3 tablespoons red-wine vinegar

3 tablespoons sherry vinegar

1 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

6 scallions cut into 1/8-inch rounds

1 cup dried cranberries

1 bunch flat-leaf parsley leaves finely chopped (1/2 cup)

1. Cook wild rice in a large pot of salted boiling water until just tender, about 40 minutes. Drain in

a colander.

2. Meanwhile, cut away peel and pith from oranges; holding oranges over a bowl to catch the

juice, remove segments from white membrane; place segments in the bowl.

3. Combine vinegars, 1 1/2 teaspoons salt, and pepper in a bowl. Slowly whisk in olive oil.

4. In a large serving bowl, combine rice, scallions, dried cranberries, parsley, and orange

sections and their juice. Drizzle vinaigrette over the salad, gently toss, season, and serve.

From Martha Stewart

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