Adding luck to pot-luck …
We’ve all been there. Trying to find that perfect, fabulous, Martha-worthy accompanying something to share at a pot-luck gathering. It must be beautiful. And delicious. And (here’s the kicker) gluten-free. Well, you’ve gotta eat, right?
This recipe never fails to amaze everyone who tries it. It’s hearty, yet light. A little nutty and citrus-y. It’s a side dish that never fails to satisfy. This recipe is given to you from your book club girlfriend, is a staple at the annual church picnic, rounds out a family barbeque, and always goes on vacation. And how lucky … it’s gluten-free!
Wild Rice Salad
From Noteworthy, the Ravinia Festival cookbook
1 cup uncooked wild rice (try a gluten-free rice blend like Lundberg Country Wild)
2 ¾ cups chicken stock
2 ¾ cups water
1 cup pecan pieces
1 cup currants
rind of 1 orange, grated
10 ounces frozen tiny peas, thawed
1/4 cup oil (your choice)
1/3 cup fresh orange juice
1 teaspoon salt
fresh ground pepper to taste
Rinse rice in strainer under cold water. Combine with chicken stock and water in saucepan. (Note: This is a high ratio of liquid to rice. Don’t worry.) Bring to boil. Reduce heat and simmer uncovered 45 to 50 minutes. Rice should not be too soft. Drain.
Combine rice with remaining ingredients. Mix well. Let stand 2 hours. Serve at room temperature.
Serve your friends and family. Smile knowing that you created something beautiful, flavorful, and gluten-free. And share the recipe with someone. They’ll be lucky you did.