Recipe of the Week

Tonight is our annual church birthday party celebrating the organization of our women's group. I've been asked to take a side dish, so I'm making this wild rice salad. Afterward I'm going to sneak into dinner club late for Sarah's crab-stuffed shrimp with basil cream sauce on a bed of jasmine rice! Tomorrow I'll be back with the details and I'll finsh summing up my vacation.

WILD RICE SALAD
Serves 8 to 10
Recipe From Martha Stewart

This is a good addition to a buffet; the flavor develops as it stands at room temperature.

3 cups wild rice
Salt
4 blood oranges or navel oranges
3 tablespoons red-wine vinegar
3 tablespoons sherry vinegar
1 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
6 scallions cut into 1/8-inch rounds
1 cup dried cranberries
1 bunch flat-leaf parsley leaves finely chopped (1/2 cup)

1. Cook wild rice in a large pot of salted boiling water until just tender, about 40 minutes. Drain in a colander.

2. Meanwhile, cut away peel and pith from oranges; holding oranges over a bowl to catch the juice, remove segments from white membrane; place segments in the bowl.

3. Combine vinegars, 1 1/2 teaspoons salt, and pepper in a bowl. Slowly whisk in olive oil.

4. In a large serving bowl, combine rice, scallions, dried cranberries, parsley, and orange sections and their juice. Drizzle vinaigrette over the salad, gently toss, season, and serve.