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Category: Rice & Stuffing Sides
Prep Time: Cook Time: Total Time:
Makes 6 servings.
8 c. water
2 c. wild rice
2 tsp. butter
1 tsp. salt
1 c. barley
1 c. dried cranberries
1/4 c. fresh orange juice
1 T. rice wine vinegar
2 tsp. Dijon mustard
1/2 tsp. ground black pepper
1/2 c. olive oil
1/2 c. chopped green onions
1/4 c. chopped shallots
3 T. minced fresh parsley
1 tsp. grated orange zest
1 c. roughly chopped pecans, toasted
1 large orange, segmented and diced
In a large saucepan, bring 4 cups of water to a boil.
Add rice, 1 teaspoon of butter, and 1/2 teaspoon of salt; stir.
Reduce heat to low, cover, and simmer 40 to 45 minutes, or until rice is tender.
Drain, rinse, and drain again; transfer to a large bowl.
In a separate large saucepan, bring the remaining 4 cups of water to a boil.
Add barley, remaining 1 teaspoon of butter, and 1/4 teaspoon of salt; stir.
Reduce heat to low, cover, and simmer about 40 minutes, or until barley is tender but retains a crunch,.
Drain, rinse well, and drain again; add barley to wild rice.
In a small bowl, cover dried cranberries with enough boiling water to cover by 1-inch and let sit until plump, about 5 minutes.
Drain and add to rice mixture.
In a small bowl, whisk together orange juice, vinegar, mustard, pepper, and remaining 1/4 teaspoon salt.
Slowly add oil in a thin stream, whisking to emulsify.
Add green onions, shallots, parsley, and orange zest; whisk to incorporate.
Pour over rice and toss to coat; add pecans and orange pieces, and toss.
Adjust seasoning to taste.
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RICE - WILD CRANBERRY
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Category: Rice & Stuffing Sides
Prep Time: Cook Time: Total Time:
Makes 6 servings.
8 c. water
2 c. wild rice
2 tsp. butter
1 tsp. salt
1 c. barley
1 c. dried cranberries
1/4 c. fresh orange juice
1 T. rice wine vinegar
2 tsp. Dijon mustard
1/2 tsp. ground black pepper
1/2 c. olive oil
1/2 c. chopped green onions
1/4 c. chopped shallots
3 T. minced fresh parsley
1 tsp. grated orange zest
1 c. roughly chopped pecans, toasted
1 large orange, segmented and diced
In a large saucepan, bring 4 cups of water to a boil.
Add rice, 1 teaspoon of butter, and 1/2 teaspoon of salt; stir.
Reduce heat to low, cover, and simmer 40 to 45 minutes, or until rice is tender.
Drain, rinse, and drain again; transfer to a large bowl.
In a separate large saucepan, bring the remaining 4 cups of water to a boil.
Add barley, remaining 1 teaspoon of butter, and 1/4 teaspoon of salt; stir.
Reduce heat to low, cover, and simmer about 40 minutes, or until barley is tender but retains a crunch,.
Drain, rinse well, and drain again; add barley to wild rice.
In a small bowl, cover dried cranberries with enough boiling water to cover by 1-inch and let sit until plump, about 5 minutes.
Drain and add to rice mixture.
In a small bowl, whisk together orange juice, vinegar, mustard, pepper, and remaining 1/4 teaspoon salt.
Slowly add oil in a thin stream, whisking to emulsify.
Add green onions, shallots, parsley, and orange zest; whisk to incorporate.
Pour over rice and toss to coat; add pecans and orange pieces, and toss.
Adjust seasoning to taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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