Basmati and wild rice salad with tangerines and pine nuts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wild rice |
| 7 | cups | Water |
| Salt | ||
| ½ | cup | Basmati rice; rinsed and drained |
| ¾ | cup | Tangerine juice; about 4 tangerines |
| ½ | cup | Dried currants |
| 3 | Tangerines | |
| Champagne wine vinegar | ||
| 2 | tablespoons | Light olive oil |
| 2 | tablespoons | Pine nuts; toasted |
Directions
Place the wild rice in a large saucepan; cover with 1 quart water, add ½ teaspoon salt and bring to a boil. Reduce the heat to a gentle boil; cover and cook until the grains are tender but still chewy, about 30 to 35 minutes.
Bring the remaining 3 cups water to a boil in a medium-size saucepan; add the basmati rice and ½ teaspoon salt. Cook for 8 to 10 minutes, until just tender. Drain and cool, then add to the wild rice.
In a small saucepan over medium heat, heat the tangerine juice just to boiling; pour over the currants to plump them. Peel and section the tangerines, removing the seeds and threads.
Toss the rice with the currants, tangerine juice, ½ tablespoon Champagne vinegar, and the olive oil. If necessary, adjust the seasoning with salt and a splash of vinegar. Add the tangerines and the toasted pine nuts just before serving at room temperature.
VARIATION: Use oranges and their juice in place of tangerines. Using a sharp knife, remove the peel and white pith from the orange by slicing off the top and bottom, then working down the sides. Hold the orange over a bowl to catch the juice and cut each section loose by slicing down next to the membrane.