Chewy wild rice absorbs a blender-emulsified dressing of orange juice, balsamic vinegar, dijon mustard, and maple syrup while still warm, then tosses with dried cranberries, walnuts, carrots, and scallions over radicchio and baby arugula.
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Combine rice in 2 1/2 quart pot with water and salt. Bring rice to , reduce heat, and , covered, until grains are tender but still chewy (about 20-25 minutes ). Drain rice.
Combine all dressing ingredients except for oil in blender. Slowly drizzle oil into blender until emulsified. Pour half of dressing over still warm rice.
When rice is completely cooled, combine with cranberries, walnuts, carrots, radishes, scallions, chives, and parsley. Season with salt and pepper, if needed.
Toss radicchio and arugula with remaining dressing, arrange on plate, and top with rice salad.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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