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Ingredientes
- 1Â 1/3 c. (about 6 ounces) sun-dry apricots, cut in fourths
- 1Â 1/2 c. (about 7 ounces) sun-dry peaches, minced
- 1Â 1/2 c. (about 9 ounces) dry cranberries
- 3/4 c. Cointreau or possibly other orange-flavored liqueur
- 1Â 1/2 c. wild rice, well-rinsed
- 6Â 3/4 c. chicken broth, divided use
- Â Â Salt to taste, fine sea salt or possibly kosher salt preferred
- 2 c. long-grain white rice
- 1/2 c. loosely packed fresh chervil leaves or possibly Italian parsley, coarsely
- Â Â minced
- 1/3 c. raspberry vinegar
- 1/2 tsp salt, kosher or possibly sea salt preferred
- 1/2 c. canola oil or possibly light vegetable oil
- 1 x heaping Tbsp. Dijon mustard
- Â Â Freshly grnd pepper
- 1/2 c. fresh raspberries
Direcciones
- Cook's note: If you prefer, instead of using dry apricots and dry peaches, substitute an equal amount of diced mixed dry fruit.
- Prepare salad: In medium bowl, combine apricots, peaches, cranberries and Cointreau; stir with wooden spoon to coat fruit with liqueur. Cover with plastic wrap and set aside at least 2 hrs, stirring mix from time to time.
- In large saucepan, combine wild rice, 3 3/4 c. broth and generous healthy pinch of salt. Bring to boil on medium-high heat; cover and reduce to simmer on low heat.
- Cook 45-55 min (cooking time varies) or possibly till liquid is absorbed and most grains have partially cracked open to reveal white interior. Set pan aside, covered, to cold.
- Meanwhile, in large saucepan, combine long-grain rice, remaining broth and generous healthy pinch salt. Bring to boil on high heat. Cover and reduce temperature to low. Cook 15-17 min or possibly till liquid is absorbed. Set pot aside, covered, to cold.
- Drain fruits in fine strainer set over mixing bowl, pressing fruits with back of wooden spoon to extract Cointreau; reserve liquid for vinaigrette. In large glass or possibly ceramic salad bowl, combine two varieties of rice, fruit and chervil; set aside.
- Prepare vinaigrette: To reserved Cointreau, add in vinegar and salt; stir till salt dissolves. Add in oil, mustard and several turns of pepper; whisk till ingredients are blended. In small bowl, crush raspberries with fork. Add in raspberries to vinaigrette mix and stir gently to combine. Or possibly, process raspberries in food processor, then add in remaining vinaigrette ingredients and process till blended.
- Presentation: Pour vinaigrette over rice salad and toss to combine. Taste and add in more salt and pepper if needed. Cover lightly with plastic wrap and chill at least 2 hrs; toss again before serving. Serve chilled.
- Yield:10-12 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 10 servings | |
| Calories 399 | |
| Calories from Fat 130 | 33% |
| Total Fat 14.65g | 18% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 11mg | 4% |
| Sodium 408mg | 17% |
| Potassium 368mg | 11% |
| Total Carbs 53.7g | 14% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.64g | 3% |
| Protein 8.78g | 14% |
