Wild Rice Salad with Fennel: Submitted by: Mandy Jackson | Date Added: 31 Oct 2011
Listed in: Salads

ounces wild rice mix - long grain rice (175 g)
salt
2 medium cucumber (250 g)
1 large fennel bulb (250 g)
6 green onions
4 ounces blue seedless grapes (125 g)
2 ounces blanched hazelnuts (50 g)
2 tablespoons. tablespoons of raisins (25 g)
1 orange

For the seasoning:

3 sprigs of chervil, tarragon sprigs 6 parsley sprigs and 2
6 tbsp. tablespoons walnut oil or hazelnut
1 tbsp. tablespoons white wine vinegar

Bring 2 cups of salted water to a boil. Check it rice, cover and cook 20 minutes.

During cooking, wash the fennel, green onions and fresh grapes. Peel and seed cucumber and cut into small dice, peel fennel, finely chop the onions and cut grapes in half. Put these ingredients in a bowl with chopped hazelnuts and raisins.

Brush with orange under warm water and grate the zest over the salad. Press the orange.

Prepare the dressing: pour into a bowl 3 tablespoons orange juice, chopped herbs, oil and vinegar. Salt and pepper. Whisk to combine.

Drain the cooked rice and cool quickly in cold water. Drain well, mix the contents of the bowl and sprinkle with the seasoning. Garnish with sprigs of tarragon.

Makes 4 to 6 servings

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