Swiss Chard, Wild Rice salad with Orange Dressing
This is an earthy wild rice salad with sauteed shallots, rainbow chard, orange slices (try blood orange if available), dried cherries, sunflower or pinenuts and an orange vinaigrette. In this recipe I used rainbow chard that I had frozen from my garden. Using blood oranges in season makes this a fun and different salad.
Make the vinaigrette first:
1 Tablespoon orange zest, plus about 3 tablespoons juice
2 Tablespoons minced shallot
1 tablespoon Dijon mustard
1/4 teaspoon Himalayan salt
1/2 cup or more extra virgin olive oil
In a pint canning jar, put the orange juice, zest, shallot, mustard, salt and shake until well combined. slowly add olive oil and whisk until emulsified or you can add all the oil and shake very vigorously until well emulsified and thick.
1 1/2 cups cooked wild rice
salt to taste
1/2 cup sunflower seed or pine nuts
2 tablespoons extra virgin olive oil
1 shallot, sliced
1 bunch of rainbow chard, chopped or 1 package of frozen thawed and drained
1/2 cup dried tart cherries
3 medium oranges, peeled and sliced into rounds
2 Tablespoons minced green onion or chives
Cook 1 1/2 cups of wild rice according to instructions. Drain and ad 1/4 cup of the vinaigrette to rice in a large bowl.
Over medium heat in a skillet, Add the nuts of your choice and toast ever so slightly. Set aside nuts. Add olive oil to pan with shallots, saute for about 2-3 minutes or until edges are just starting to brown. Add the chard, along with a bit of salt and pepper. Saute until the chard is wilted, add some more olive oil if desired.
In large bowl add rice, and sliced oranges, mix in chard. Save a couple slices of oranges for each plate.
Plate salad, adding in some oranges, more dressing, top with nuts and green onions.
Frozen Rainbow Chard from My Garden in Skillet with Shallots