Recipe: Moosewood Restaurant Harvest Rice Salad with Orange Vinaigrette Dressing

HARVEST RICE SALAD

"Looking for something new to serve for Thanksgiving or at a winter holiday meal? This rice salad combines the fruits and grains from both northern and southern climes into a flavorful dish with the virtues of fibrous, whole-grained goodness and unrefined sweetness.

At Moosewood, we would choose an earthy salad or a hearty soup to complement this appealing dish."

FOR THE RICE:
3 cups water
1 cup uncooked brown basmati rice
1/2 cup uncooked wild rice
1/2 teaspoon salt
1 tablespoon freshly grated orange peel

FOR THE DRESSING:
Juice of 1 orange (1/4 to 1/3 cup)
2 tablespoons canola or other vegetable oil
3 tablespoons cider vinegar
3 tablespoons orange juice
2 teaspoons chopped fresh rosemary or sage
1/2 teaspoon salt
1/8 teaspoon ground black pepper, more to taste

FOR THE SALAD:
1 1/2 cups hot water
1 cup currants, golden raisins, chopped dried pears, or dried cranberries, or a combination*
3/4 cup pecans
1/2 cup chopped fresh parsley
1/2 cup chopped scallions

In a small heavy saucepan with a tight-fitting lid, bring to a boil the 3 cups water, basmati rice, wild rice, salt, and half of the grated orange peel. When steam escapes, reduce the heat to low, place the pot on a heat diffuser, and simmer until the water is absorbed, about 35 minutes.

Meanwhile, preheat the oven to 325 degrees F.

In a small bowl, whisk together the rest of the grated orange peel with all of the dressing ingredients and set aside.

In another small bowl, pour the 1 1/2 cups hot water over the dried fruit, cover, and soak for 10 to 15 minutes, until softened. Drain thoroughly.

Spread the pecans on an unoiled baking sheet and toast in the oven for 10 to 15 minutes, until lightly browned. Chop coarsely and set aside.

When the rice is done, place it in a large bowl and cool for 10 minutes. Add the dressing and toss well. Stir in the drained fruit, pecans, parsley, and scallions. Set aside at room temperature for at least 30 minutes to allow the flavors to mingle. Serve at room temperature.

*Dried cranberries, also called craisins, are often not in the supermarket's baking section next to the raising, where you might expect them. Check in the bulk section and in the produce aisle near other dried fruits and vegetables.

Makes 6 servings (10 ounces each)

Per 10-ounce serving: 404 calories, 7.1 g protein, 17.9 g fat, 58.8 g carbohydrates, 2.4 g saturated fatty acids, 0 mg cholesterol, 408 mg sodium, 4.7 g total dietary fiber

Source: Moosewood Restaurant Daily Special by The Moosewood Collective