Title: Wild Rice Salad
Categories: Steve raich
Yield: 6 Servings

1 c Wild rice
2 lg Oranges
1/4 c Golden raisins
2 Scallions; finely chopped
1/2 bn Flat-leaf parsley
-- finely chopped
(about 1/2 cup), plus sprigs
-- for garnish
1 1/2 tb Olive oil
1 1/2 tb Balsamic vinegar
1 1/2 tb Fresh lemon juice
2 ds Hot sauce; or less
Salt and peper

Recipe by: Steven Raichlen (1993). High-Flavor Low-Fat Cooking Preparation
Time: 5:00 Rinse the rice thoroughly in cold water in a sieve. Soak it for
at least 4 hours in a large bowl with water to cover.

Place the rice in a large pot with 6 cups cold water. Bring to a boil,
reduce the heat, and simmer for 30 minutes, or until tender. Meanwhile, cu
the rind (both zest and white pith) off the oranges to expose the flesh.
Make V-shaped cuts to remove the individual segments from the membranes,
working over a bowl to catch the juice. Soak the raisins in the juice, at
least 5 minutes.

Combine rice, orange segments, raisins and remaining ingredients in a large
bowl, reserving a few of the orange segments for garnish. Toss the salad,
adding salt, vinegar, and orange juice to taste. Mound the salad on a
platter or in a bowl and decorate the top with the orange segments and pars

Original recipe calls for "Sultanas" or yellow raisins.