From the blog For Love of the Table
3/4 c. (125 grams) wild rice
1/2 c. (90 grams) brown Basmati rice
2 chicken leg quarters (about 1 lb. total weight)
olive oil
salt & pepper
1 small red onion (5 to 6 oz.), trimmed and thinly sliced
1 T. olive oil
1/2 c. dried cranberries
Juice and zest of 1/2 orange
1/4 c. cider vinegar
2 t. honey
1/4 c. olive oil
2 medium-sized (5 or 6 oz. each) crisp, sweet to sweet-tart apples (Gala, Honey Crisp, Pink Lady, etc.)
1/2 c. pecans, toasted and coarsely broken
1/2 c. thinly sliced celery (from one large or two small stalks—if the stalks are fat, halve lengthwise before slicing)
2 handfuls arugula (1 1/2 to 2 oz.), roughly chopped if leaves are large
Rinse both kinds of rice and drain well. Place in a medium saucepan and cover with five cups of cold water. Add 3 or 4 good pinches of kosher salt (about 3/4 t.) and bring to a simmer. Simmer gently—uncovered—until the rice is tender, but still has texture...about 40 to 45 minutes. Don't allow the wild rice to blow open like popcorn (when done, wild rice has a vertical split, giving it the look of a split hot dog bun). Drain the rice and spread on a sheet pan to cool.
While the rice cooks, rub the chicken with olive oil and season well with salt & pepper. Place in a casserole or roasting pan that is just large enough to hold the pieces without touching. Roast in a 450° oven until the juices run clear and the skin is crispy—about 40 minutes. Transfer to a plate to cool. Pour the fat off from the pan and discard. Deglaze the pan with a splash of water. When the chicken is cool enough to handle, remove and discard the skin. Pull the meat from the bones, tearing it into large bite-sized pieces. Toss the shredded chicken with the pan deglazings and any resting juices. Taste and season with salt & pepper. Set aside.
While the chicken and rice cook, warm a sauté pan over medium to medium-high heat. Add a tablespoon of oil to the pan, followed by the onions along with a pinch of salt. Sauté the onions until tender & golden...about 10 to 15 minutes. Set aside to cool.
Place the dried cranberries in a small bowl and toss with the orange juice. Let sit for 10 to 15 minutes. While the cranberries soak, make the vinaigrette. Place the zest, cider vinegar and honey in a small bowl. Season with salt and pepper. Whisk in a quarter cup of olive oil.
When ready to pull the salad together, quarter and core the apples (peel them only if the skin is tough). Cut the quarters in half lengthwise. Cut these eighths crosswise a scant quarter inch thick. Place the apples, rice, chicken (with its juices), onions, craisins (with any unabsorbed orange juice), pecans and celery in a large bowl. Season with salt and pepper and pour the vinaigrette over. Toss well. Taste and correct the seasoning with salt, vinegar and honey. Add the arugula and toss in just before serving. Serves four generously as a salad entrée.
Notes:
After roasting and shredding the chicken legs, you will have 7 or 8 oz. (200 to 225 grams) cooked meat. If you have leftover (or rotisserie) chicken, you can use it in this salad. Simply weigh out this amount and add it to the salad instead of cooking fresh.
I only add arugula to what I will be serving immediately…and then add fresh arugula to leftovers as I eat them. It is fine to add it all at once, but the arugula in the leftovers will have softened and lost its crispness.
If you don’t like arugula, baby spinach would be a good alternative.
If you don’t have an orange on hand, you may substitute apple cider (or juice) for the orange juice (use about 3 T.) and simply omit the zest from the vinaigrette.
This salad would be delicious with shredded duck confit or roast, shredded pheasant in place of the roast chicken.
http://www.forloveofthetable.com/2014/11/wild-rice-salad-with-apples-roast.html
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