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Wild Rice Salad with Raisins and Madeira Recipe

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    Source: www.ifood.tvReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, B1, B9, C, D
    MineralsNatrium, Fluorine, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Stock 2 1/2 Cup (16 tbs)

    2. Wild rice 4 Ounce

    3. Bulgur 1/2 Cup (16 tbs)

    4. Salt 1 1/2 Teaspoon

    5. 1/4 cup Madeira or sherry

    6. Golden Raisins 1/3 Cup (16 tbs)

    7. 2 tbsp sweet butter

    8. Green onions 6 , chopped

    9. Celery stalks 2 , sliced

    10. Garlic 1 Clove (5gm) , minced

    11. Rind of 2 oranges

    12. Orange juice 1/4 Cup (16 tbs)

    13. Parsley 2 Tablespoon , chopped

    14. Lemon juice 1 Tablespoon

    15. Ground black pepper 1/2 Teaspoon

    16. Chopped pecans 1/3 Cup (16 tbs)

    Instructions Jump to Ingredients ↑

    1. Directions 1. In large saucepan, combine stock and 1 tsp of the salt; bring to a boil. Stir in wild rice, bring to a boil, reduce heat, cover and simmer for 40 minutes. Stir in bulgur. Cover and continue cooking for about 15 minutes.

    2. Meanwhile, in a small saucepan combine Madeira and raisins. Boil for 2 minutes. Set aside.

    3. In a skillet over medium-high heat, melt butter. Add green onions, celery and garlic; cook 2 minutes. Stir in rind, orange juice, parsley, lemon juice, pepper, remaining salt, and raisin mixture. Cook 2 minutes. Remove from heat; keep warm.

    4. Drain wild rice and bulgur, and place in a large bowl. Toss with the vegetable-orange juice mixture and pecans. Serve warm or at room temperature.

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