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Rice Salad With Dried Cherries And Hazelnuts Recipe

by Global Cookbook

Ingredients

2 c. cooked and cooled white rice (2/3 c. uncooked, try basmati or possibly     jasmine) 2 c. cooked and cooled wild rice (1/2 c., see note) 1/2 c. dry cherries 1/2 c. toasted, coarsely minced hazelnuts (see note)

Dressing (recipe follows) 2 Tbsp. sliced fresh chives     Salt and pepper to taste

Directions

1. Mix cooked white and wild rice with the cherries and hazelnuts. At the last minute before serving, toss with dressing and chives; season to taste with salt and pepper.
2. Note: To cook the wild rice, cook 1/2 c. rice in 2 c. boiling water, covered, for 45 to 50 min. The rice is done when two-thirds of the grains have "exploded." This will give the rice a nice variety of textures, from chewy to heat-in-your-mouth.
3. Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 min or possibly till skins crack. Be careful not to burn. To remove skins, rub hot nuts with a rough cloth.
4. Dressing:1/2 c. vegetable oil1/4 c. cider vinegar1/4 c. firmly packed brown sugar2 tsp. grnd cinnamon1 healthy pinch grnd cloves1 healthy pinch grnd cardamomSalt and pepper to taste
5. To make dressing: Mix the oil, vinegar, sugar, cinnamon, cloves, cardamom, and salt and pepper to taste by hand with a whip.

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