Anise-scented Wild Rice & Quinoa Salad With Kidney Beans, Mesclun & A Tangy Orange Dressing

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WILD RICE NUTRITION Contrary to what many people think, wild rice isn’t a rice at all, but the seed of a semi-aquatic grass that is native to North America. Wild rice is low on the glycemic index and, while not a great source of vitamins, it is rich in several minerals, including phosphorous and magnesium. It’s also very versatile and can be used in warm and cold salad, stuffings, casseroles, soups, and pilafs.

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Anise-scented Wild Rice & Quinoa Salad With Kidney Beans, Mesclun & A Tangy Orange Dressing

By Diane Kochilas

Prep Time 20

Cook Time 55

Servings

Recipes, The Ikaria Diet

Prep Time 20

Cook Time 55

Servings

Recipes, The Ikaria Diet

Ingredients

1 cup wild rice
1 cup quinoa
2 pieces star anise
Sea salt to taste
2 cups cooked kidney beans drained good quality canned beans are fine
Grated zest of 1 orange
1 - 2 small hot peppers to taste, seeded and finely chopped or minced
1 small red onion minced
1 garlic clove minced
2 cups mesclun or other medium size leafy salad green or mixed salad greens
Dressing
½ cup extra virgin Greek olive oil
Juice of 1 orange
2 - 3 Tbsp balsamic
Dash of hot sauce
Sea salt and pepper to taste

Instructions

Place the wild rice and 1 star anise in a medium saucepan with enough water to cover by three inches. Bring to a boil, reduce heat to a simmer, add salt to taste and cook until al dente but tender, about 40 – 50 minutes. Drain and remove the star anise.
While the wild rice is cooking, cook the quinoa, too. Place it in a separate pot with enough water to cover by three inches. Season with salt and add the star anise. Bring to a boil and simmer for about five minutes, or until tender. Drain well, remove the star anise and fluff with a fork.
Combine the wild rice, quinoa, kidney beans, orange zest, minced hot peppers, onion and garlic in a mixing bowl.
Whisk together the ingredients for the dressing. Add all but 2 tablespoons of the dressing to the grains and toss gently to lubricate.
Toss the greens in a separate bowl with the remaining dressing. Place the greens on a platter, pushing them out toward the periphery. Mound the quinoa-wild rice mixture in the center and serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Anise-scented Wild Rice & Quinoa Salad With Kidney Beans, Mesclun & A Tangy Orange Dressing