*  Exported from  MasterCook  *

                        Wild Rice Salad (Raichlen)

Recipe By     : Steven Raichlen (1993).  High-Flavor Low-Fat Cooking 
Serving Size  : 6    Preparation Time :5:00
Categories    : Steve Raichlen

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           wild rice
   2      large         oranges
     1/4  cup           golden raisins
   2                    scallions -- finely chopped
     1/2  bunch         flat-leaf parsley -- finely chopped
                        (about 1/2 cup), plus sprigs -- for garnish
   1 1/2  tablespoons   olive oil
   1 1/2  tablespoons   balsamic vinegar
   1 1/2  tablespoons   fresh lemon juice
   2      dashes        hot sauce -- or less
                        Salt and peper

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, cut
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 parsley.

Original recipe calls for "Sultanas" or yellow raisins.

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NOTES : This colorful salad was the unanimous favorite in the test kitchen.
Good dish for picnic.  Presoaking the rice shortens the cooking time and
improves the final texture.
from phannema@wizard.ucr.edu in S. Calif.