*  Exported from  MasterCook  *
 
                         Wild Rice Salad (Raichlen)
 
 Recipe By     : Steven Raichlen (1993).  High-Flavor Low-Fat Cooking 
 Serving Size  : 6    Preparation Time :5:00
 Categories    : Steve Raichlen
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           wild rice
    2      large         oranges
      1/4  cup           golden raisins
    2                    scallions -- finely chopped
      1/2  bunch         flat-leaf parsley -- finely chopped
                         (about 1/2 cup), plus sprigs -- for garnish
    1 1/2  tablespoons   olive oil
    1 1/2  tablespoons   balsamic vinegar
    1 1/2  tablespoons   fresh lemon juice
    2      dashes        hot sauce -- or less
                         Salt and peper
 
 Rinse the rice thoroughly in cold water in a sieve. Soak it for at least 4
 hours in a large bowl with water to cover.
 
 Place the rice in a large pot with 6 cups cold water.  Bring to a boil,
 reduce the heat, and simmer for 30 minutes, or until tender.  Meanwhile, cut
 the rind (both zest and white pith) off the oranges to expose the flesh.
 Make V-shaped cuts to remove the individual segments from the membranes,
 working over a bowl to catch the juice.  Soak the raisins in the juice, at
 least 5 minutes.
 
 Combine rice, orange segments, raisins and remaining ingredients in a large
 bowl, reserving a few of the orange segments for garnish.  Toss the salad,
 adding salt, vinegar, and orange juice to taste.  Mound the salad on a
 platter or in a bowl and decorate the top with the orange segments and parsley.
 
 Original recipe calls for “Sultanas” or yellow raisins.
 
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 NOTES : This colorful salad was the unanimous favorite in the test kitchen.
 Good dish for picnic.  Presoaking the rice shortens the cooking time and
 improves the final texture.
 from phannema@wizard.ucr.edu in S. Calif.