Moosewood Restaurant Daily Special

[Guest guest]

I made this yesterday. Really good.

Tierso

 

Moosewood Restaurant Daily Special

 

Dried cranberries, also called craisins, are often not in the supermarket's

baking section next to the raisins, where you might expect them. Check in the

bulk section and in the produce aisle near other dried fruits and vegetables.

 

At Moosewood, we would choose an earthy salad or a hearty soup to complement

this appealing dish.

 

Serves 6

Preparation time: 55 minutes

Sitting time: 30 minutes

 

3 cups water

1 cup raw brown basmati rice

1/2 cup raw wild rice

1/2 teaspoon salt

1 tablespoon freshly grated orange peel

 

Dressing

 

Juice of 1 orange (1/4 to 1/3 cup)

2 tablespoons canola or other vegetable oil

3 tablespoons cider vinegar

3 tablespoons orange juice

2 teaspoons chopped fresh rosemary or sage

1/2 teaspoon salt

1/8 teaspoon ground black pepper, more to taste

1 1/2 cups hot water

1 cup currants, golden raisins, chopped dried pears, or dried cranberries, or a

combination

3/4 cup pecans

1/2 cup chopped fresh parsley

1/2 cup chopped scallions

 

In a small heavy saucepan with a tight-fitting lid, bring to a boil the water,

basmati rice, wild rice, salt, and half of the grated orange peel. When steam

escapes, reduce the heat to low, place the pot on a heat diffuser, and simmer

until the water is absorbed, about 35 minutes.

 

Meanwhile, preheat the oven to 325 degrees F.

 

In a small bowl, whisk together the rest of the grated orange peel with all of

the dressing ingredients and set aside. In another small bowl, pour the hot

water over the dried fruit, cover, and soak for 10 to 15 minutes, until

softened. Drain thoroughly.

 

Spread the pecans on an unoiled baking sheet and toast in the oven for 10 to 15

minutes, until lightly browned. Chop coarsely and set aside.

 

When the rice is done, place it in a large bowl and cool for 10 minutes. Add the

dressing and toss well. Stir in the drained fruit, pecans, parsley, and

scallions. Set aside at room temperature for at least 30 minutes to allow the

flavors to mingle. Serve at room temperature.

 

Per 10-ounce serving: 404 calories, 7.1 g protein, 17.9 g fat, 58.8 g

carbohydrates, 2.4 g saturated fatty acids, 0 mg cholesterol, 408 mg sodium, 4.7

g total dietary fiber