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Wild Rice Salad with Raisins and Madeira

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  Stock 2 1⁄2 Cup (40 tbs)
  Wild rice 4 Ounce
  Bulgur 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Madeira 1⁄4 Cup (4 tbs) (Sherry)
  Golden raisins 1⁄3 Cup (5.33 tbs)
  Sweet butter 2 Tablespoon
  Green onions 6 , chopped
  Celery stalks 2 , sliced
  Garlic 1 Clove (5 gm), minced
  Oranges 2 , grated rind
  Orange juice 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
  Lemon juice 1 Tablespoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Toasted chopped pecans 1⁄3 Cup (5.33 tbs)

1. In large saucepan, combine stock and 1 tsp of the salt; bring to a boil. Stir in wild rice, bring to a boil, reduce heat, cover and simmer for 40 minutes. Stir in bulgur. Cover and continue cooking for about 15 minutes.
2. Meanwhile, in a small saucepan combine Madeira and raisins. Boil for 2 minutes. Set aside.
3. In a skillet over medium-high heat, melt butter. Add green onions, celery and garlic; cook 2 minutes. Stir in rind, orange juice, parsley, lemon juice, pepper, remaining salt, and raisin mixture. Cook 2 minutes. Remove from heat; keep warm.
4. Drain wild rice and bulgur, and place in a large bowl. Toss with the vegetable-orange juice mixture and pecans. Serve warm or at room temperature.

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Wild Rice Salad With Raisins And Madeira Recipe