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RICE - Wild Rice and Dried Cranberry Dressing :]>
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| Emeril Lagasse Wild Rice and Dried Cranberry Dressing: | |
| 8 cups | water |
| 2 cups | wild rice |
| 2 teaspoons | butter |
| 1 teaspoon | salt |
| 1 cup | medium barley |
| 1 cup | dried cranberries |
| dried cherries, alternative | |
| 1/4 cup | fresh orange juice |
| 1 tablespoon | rice wine vinegar |
| 2 teaspoons | Dijon mustard |
| 1/2 teaspoon | ground black pepper |
| 1/2 cup | olive oil*** |
| 1/2 cup | chopped green onions |
| 1/4 cup | chopped shallots |
| 3 tablespoons | minced fresh parsley |
| 1 teaspoon | grated orange zest |
| 1 cup | roughly chopped pecans, toasted |
| 1 large | orange, segmented and cut into 3/4-inch dice |
Wild Rice and Dried Cranberry Dressing:
In a large saucepan, bring 4 cups of water to a boil. Add the rice, 1 teaspoon of butter, and 1/2 teaspoon of salt, and stir. Reduce the heat to low, cover, and simmer until the rice is tender (but not split), 40 to 45 minutes. Drain, rinse, and drain again, and transfer to a large bowl.
In a separate large saucepan, bring the remaining 4 cups of water to a boil. Add the barley, remaining 1 teaspoon of butter, and 1/4 teaspoon of the salt, and stir. Reduce the heat to low, cover, and simmer until the barley is tender but retains a crunch, about 40 minutes. Drain, rinse well, and drain the barley. Add the barley to the wild rice.
In a small bowl, place the dried cranberries. Pour in enough boiling water to cover by 1-inch and let sit until plump, about 5 minutes. Drain the cranberries and add to the barley/wild rice mixture.
In a small bowl, whisk together the orange juice, vinegar, mustard, pepper, and remaining 1/4 teaspoon salt. Slowly add the oil in a thin stream, whisking to emulsify. Add the green onions, shallots, parsley, and orange zest, and whisk to incorporate. Pour over the rice and toss to coat. Add the pecans and orange pieces, and toss. Adjust seasoning, to taste.
***NOTE : I did not add any oil to the dressing. I doubled the amount of orange juice, vinegar, mustard, pepper, and salt to replace the oil.
Yield: 8 to 10 servings
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