Wild Rice Salad with Raisins and Madeira
|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.