Brown and Wild Rice Salad with Dried Cranberries
Good old rice salad is an absolute must at a buffet party. This one, made with wild rice, looks very pretty with the jewelled colours of the dried cranberries and nuts. I have tried to make this salad by cooking the two sorts of rice together, but I’ve found I can’t get the timing right, as the wild rice takes a little longer, so you do need to cook them separately.
Serves 12 as part of the buffet
|Oven temperatures and Conversions|
|Click here for information|
|You will also need one small and one large heavy-based frying pan, both with tight-fitting lids.|
This recipe is taken from How to Cook Book Three and Delia's Complete Christmas Magazine 2004
Begin by heating half the groundnut oil in the smaller frying pan, then add the wild rice and toss it around to coat the grains. Now pour over 8 fl oz (225 ml) of boiling water and add a little salt. Give it one stir, put the lid on and cook over a gentle heat for 50 minutes.
Meanwhile, repeat the process with the brown rice, this time adding 16 fl oz (450 ml) of boiling water – it will take 40-45 minutes for the water to be absorbed and the rice to become tender.
While the rice is cooking, you can make the dressing. Pound the garlic and salt to a creamy paste with a pestle and mortar. Next, work in the mustard powder, then switch to a small whisk and add the vinegar and olive oil. Season with plenty of freshly milled black pepper.
Now you’ll need to toast the walnuts, so spread them out on a baking tray and place them in the oven for 8 minutes, putting a timer on so you don’t forget them.
Meanwhile, place the tomatoes in a heatproof bowl and pour boiling water on to them. After exactly a minute, remove them from the water and slip off their skins (protecting your hands with a cloth if the tomatoes are hot), then halve them, squeeze out the seeds and chop them into small pieces. Watch how to... here.
When both amounts of rice are cooked, mix them together in a serving bowl and add 3-4 tablespoons of the dressing. Toss the rice around in the dressing and then leave it to cool.
When it’s cool, mix in the cucumber, tomatoes, diced pepper, apple, cranberries, two-thirds of the spring onions and two-thirds of the walnuts.
Drizzle with the remaining dressing and mix again so that everything is thoroughly combined and coated in dressing.
Finally, just scatter the remaining spring onions and walnuts over the surface of the salad.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Make in advance, and keep in a cool place until needed
A brilliant dish for a party, this salad scores plenty of brownie points on the health scale, with brown rice, salad vegetables, seeds and nuts - ideal after all that rich Christmas food!
This is a lovely salad for outdoor eating on a warm, sunny summer's day.
Most Popular recipes
- Salade Nicoise
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
- Tomato, Mozzarella and Basil Salad
The best spices
29 Jul 2015 16:03
Week 3 winner
29 Jul 2015 17:34
Favourite recipes and Delia book!
29 Jul 2015 13:49
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
29 Jul 2015 17:58
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30