ORANGE-PISTACHIO WILD RICE SALAD RECIPE - (4.3/5)
Provided by Treebs
Number Of Ingredients 15
Steps:
- Combine the brown rice, wild rice, and broth in a medium saucepan and bring to a boil. Cover, reduce the heat to a slow simmer, and cook until all water is evaporated and the rice is fully cooked, 45 to 55 minutes. Remove from the heat and let cool completely. Toast the pistachios in a small dry skillet over medium-high heat until fragrant, about 3 minutes, stirring frequently; cool. Grate the zest from the orange; measure 1 teaspoon and set aside. Cut the top and bottom off the orange. Stand it on one end and remove the rest of the peel and the woolly white pith by cutting down the orange, following its curve with your knife. then remove each orange segment from the membrane. When the rice is cool, add the orange sections, the basil, onion, pistachios, and orange zest, and mix to incorporate. To make the dressing, whisk together the vinegar, oil, orange juice, mustard, honey and salt in a small bowl. Pour over the rice mixture and toss to incorporate. this salad will keep in the refrigerator in an airtight container for a day or two. Ellie Krieger
ORANGE AND RADISH SALAD WITH PISTACHIOS
Before I put this salad together, I could imagine how it would feel and taste in my mouth: the juicy, sweet oranges playing against the crisp, pungent radishes. The combination was inspired by an orange, radish and carrot salad in Sally Butcher's charming book "Salmagundi: A Celebration of Salads From Around the World." The salad is a showcase for citrus, which is in season in California. Navels are particularly good right now, both the regular variety and the darker pink-fleshed Cara Cara oranges that taste like a cross between an orange and a pink grapefruit. I fell in love with blood oranges when I lived in Paris years ago, and although the Moro variety that we get in the United States doesn't have quite as intense a red-berry flavor as the Mediterranean fruit, its color is hard to resist. Here I use a combination of blood oranges and navels, and a beautiful mix of red and purple radishes and daikon. Dress this bright mixture with roasted pistachio oil, which has a mild nutty flavor that marries beautifully with the citrus. Put the prepared oranges and radishes in separate bowls and use a slotted spoon to remove the orange slices from the juices. Just before serving, arrange the oranges and radishes on a platter or on plates, spoon on the dressing and juices, and sprinkle with pistachios. You can also layer the elements, undressed, and pour on the liquids right before serving. For a juicier version, skip the slotted spoon and toss all of the ingredients together for a quenching salad that is best served in bowls.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Remove orange peels: Cut off both ends of the oranges. Stand them up on the cut side and remove the rest of the peel and pith by cutting away strips; move your knife down the sides of the orange from top to bottom. Use a cutting board with a canal for catching juices, and cut oranges, crosswise, into rounds. Place in a bowl and tip in juices. Add fleur de sel and chopped mint, and toss together.
- Slice radishes and daikon as thin as you can. (Use a mandolin or a Japanese slicer if you have one.) Place in separate bowl and sprinkle with fleur de sel.
- Whisk together lemon juice, agave, cinnamon, cayenne and pistachio oil. Divide evenly among the two bowls with oranges and radishes, and toss.
- Use a slotted spoon to lift oranges from juices that accumulate in bowl and arrange, with radishes, on a platter or plates. Just before serving, spoon on the juices and dressing left behind in bowl, and top with pistachios and mint.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 614 milligrams, Sugar 14 grams, TransFat 0 grams
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