Wild Rice Salad with Slivered Almonds and Currants

An easy weekday dinner from the Natural Gourmet Institute
Wild Rice Salad with Slivered Almonds and Currants

Recipe by Chef Olivia RoszkowskiRecipe by Natural Gourmet Institute

  • 6 cupsServings


For the vinaigrette:

  • Zest of 1 orange
  • 1/4 cup fresh orange juice
  • 1 lemon, juiced
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • 3 scallions, white only, minced
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon chives, sliced
  • 1 tablespoon chopped fennel fronds (optional)
  • 1 tablespoon parsley, minced

For the salad:

  • 3/4 cup wild rice, soaked overnight in 2 cups water
  • 4 cups water
  • 1/2 teaspoon sea salt
  • 1/2 cup slivered almonds
  • 1/3 cup dried currants
  • 1/2 cup orange juice
  • 1 small fennel bulb, small dice (reserve fronds for vinaigrette)
  • 1 red apple, small dice
  • 1 orange, supremed
  • Sea salt and pepper, to taste


1. Pour orange zest, orange juice, lemon juice and vinegar into bowl with salt and scallions. Slowly whisk in oil, and then fold in fresh herbs.

2. Drain soaked rice and place in medium saucepan. Add 4 cups water and salt and bring to boil. Lower heat and simmer, covered, until grains have burst and are tender but still chewy (about 30 – 35 minutes). Drain and set aside in medium bowl.

3. In small pot, heat ½ cup water until warm. Rinse currants in warm water and squeeze until dry. Soak currants in orange juice for 5 to 10 minutes. Add the soaked raisins and the fennel to the warm rice. Toss with vinaigrette.

4. Combine apples and slivered almonds with rice. Season with salt and pepper to taste. Garnish with supremed orange.

See Also: Chickpea-Arugula Salad Sesame-Garlic Dressing