Shelly's Recipe

WILD RICE SALAD

Category: Salad

8 ounces (1 cup) wild rice
Kosher salt and freshly ground black pepper
1 red bell pepper, cut into medium dice (about 1 cup)
1 red onion, cut into medium dice
2 oranges, segmented as directed on page 187 [of her book], juice reserved
2 tablespoons chopped fresh parsley
1 cup pine nuts, toasted in a dry skillet or oven until golden brown
1 large garlic clove, finely chopped (about 2 teaspoons)
1/2 cup golden raisins, plumped in hot water for 15 minutes and drained
1 cup feta cheese, preferably French, crumbled
1 teaspoon crushed red pepper flakes
1 1/4 cups extra-virgin olive oil
2 tablespoons sherry vinegar

To cook the rice, bring 2 1/3 cups of water to a boil in a medium saucepan. Add the rice, stir, cover, reduce to a simmer, and cook until tender, 45 to 50 minutes. Remove from the heat and let stand, covered, for about 10 minutes. Fluff with a fork and season to taste with salt and pepper. Let the rice cool a little and then toss it with all the other ingredients, including reserved orange juice. Serve at room temperature or cool.

Make ahead: You can make the rice salad ahead and refrigerate it, covered. For the best flavor, however, don't serve it cold straight out of the fridge. Let it warm up a little at room temperature. The cold will lessen the flavor a bit and may dry out the salad some, so taste the rice just before serving and add more salt, pepper, vinegar, and even a little oil, if need be. Serves 8 to 10.