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WILD RICE, FRUIT AND NUT SALAD WITH BALSAMIC VINEGAR VINAIGRETTE

WILD RICE, FRUIT AND NUT SALAD WITH BALSAMIC VINEGAR VINAIGRETTE

Preparation time: Above 60 Minuti

Nutritional information: 550 kcal / per serving

Course: First course

Geographic Area: Canada

Enviromental Impact: Very low (0.2kg CO2 eq)

Recipe in partnership with:

Manoomin (wild rice) is an aquatic plant cultivated by indigenous communities in the provinces of Canada ranging from Manitoba to the Atlantic Ocean. The traditional harvesting method of manoomin is to travel the waterways in canoes and beat the ears with a long stick by dropping the grains directly into the boats. Wild rice management has been passed down from generation to generation, and in some regions of the United States and Canada its production continues to this day. This colorful, fiber-rich salad will be even more appetizing if prepared a day in advance to allow all the flavors to meld.

Ingredients for 4 portions

  • Water 1 l
  • Wild rice (rinsed) 170 g
  • Orange peel 2 g
  • Bay leaves 2
  • Halls q.b.
  • Dried apricots 75 g
  • Dried cranberries 50 g
  • Red bell pepper, diced 100 g
  • Yellow bell pepper, diced 100 g
  • Spring onion, chopped 25 g
  • Walnuts (or pecans), chopped 120 g
  • Orange, cut into wedges, for garnish 1
  • Fresh leafy vegetables (spinach, arugula, lettuce) 300 g
  • Balsamic vinegar 30 ml
  • Shallots, chopped 6 g
  • Extra virgin olive oil 30 ml
  • Dijon mustard 2,5 g
  • Ground black pepper 0,5 g

Preparation

1.

To prepare the salad, bring water to a boil over high heat in a medium-sized saucepan. Add rice, bay leaves and 1.5 g salt. Cover and reduce the flame to medium-low heat. Continue cooking for 40-50 minutes or until the rice is tender and the water has been absorbed.
2.

Remove the bay leaves. Transfer the rice to a large bowl, shell it with a fork, and set it aside to cool.
3.

Cut the dried apricots into small pieces and plunge them along with the cranberries into a saucepan of boiling water, letting them blanch for 3 minutes; drain and set aside.
4.

In a large bowl, add the apricots, cranberries, orange peel, peppers, spring onion, and walnuts to the rice. Mix all ingredients well.
5.

To make the vinaigrette, combine all the ingredients in a small bowl with the remaining salt, whisk vigorously or use an immersion blender to blend them.
6.

Pour the vinaigrette over the salad and mix thoroughly.
7.

Spread the vegetables on 4 plates, add the wild rice salad and garnish with orange segments.

Enviromental Impact

Very low

Details

Per serving:

0.2kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.