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Categories:
wild rice salt hazelnuts currants orange vinaigrette fennel bulb apple orange orange juice lemon juice balsamic vinegar salt scallions fennel seeds olive oil hazelnut oil chives chervil parsley
Viewed: 49 - Published at: 4 years agoIngredients
- 3/4 cup wild rice
- 1/2 teaspoon salt
- 1/2 cup hazelnuts
- 5 tablespoons currants
- Juice of 1 large orange
- Citrus Vinaigrette with Hazelnut Oil
- 1 small fennel bulb, cut into small squares
- 1 crisp apple
- Grated peel of 1 orange
- 4 tablespoons fresh orange juice
- 4 teaspoons lemon juice
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 3 scallions, white parts only, minced
- 1/4 teaspoon fennel seeds, crushed in a mortar or under a spoon
- 5 tablespoons olive oil
- 1 tablespoon hazelnut oil
- 1 tablespoon chives, sliced into narrow rounds
- 1 tablespoon chervil or fennel leaves, chopped
- 1 tablespoon parsley, finely chopped
Method
- Rinse the wild rice, and soak it in water for 1/2 hour; then drain.
- Add 4 cups fresh water and the salt, and bring to a boil.
- Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes.
- Pour the cooked rice into a colander and let it drain briefly.
- Preheat the oven to 350F.
- While the rice is cooking, toast the hazelnuts in the oven 7 to 10 minutes, or until they smell toasty.
- Let them cool a few minutes; then rub them in a kitchen towel to remove most of the skins.
- Don't worry about any flecks of skin that won't come off.
- Roughly chop the hazelnuts, leaving the pieces fairly large.
- Rinse the currants in warm water and squeeze them dry; then cover them with the orange juice and let them soak until needed.
- Prepare the vinaigrette.
- Put the orange peel, orange juice, lemon juice, and vinegar in a bowl with the salt, scallions, and crushed fennel seeds.
- Whisk in the oils, then the herbs.
- Taste, and adjust any of the ingredients if necessary.
- The dressing should be fresh and sparkly
- Add the soaked currants and the fennel to the warm rice, and toss with the dressing.
- Just before serving, cut the apple into small pieces, add it to the rice, along with the hazelnuts, and toss.
- Season with freshly ground black pepper, and additional salt if needed, and serve.
