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Jeweled Rice Salad
Jeweled Rice Salad
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate your meals with Persian Jeweled Rice Salad, bursting with butternut squash, toasted nuts, fragrant spices, and dried fruit. Perfect for special occasions or a weekend culinary adventure!
Ingredients:
  • For the salad:
  • 1 1/2 cups wild rice
  • 8 cups water
  • 1 1/4 teaspoons salt, divided
  • 1 half butternut squash, peeled (about 1 pound), cut into 3/4-inch cubes
  • 3 tablespoons Filippo Berio Delicato Extra Virgin Olive Oil, divided
  • 1/8 teaspoon ground black pepper
  • 1/3 cup blanched slivered almonds
  • 1/3 cup shelled pistachios
  • 1/2 red onion, finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon ground cloves
  • 1/3 cup dried cranberries
  • 1/3 cup golden raisins
  • 1/3 cup apricots, finely diced
  • Finely grated zest from 1 orange
  • 1/2 cup pomegranate seeds (from about 1/2 pomegranate)
  • 1 handful torn mint leaves
  • For the dressing:
  • 1/3 cup freshly squeezed orange juice
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/3 cup Filippo Berio Delicato Extra Virgin Olive Oil
Instructions:
  • To cook the rice, simply bring 8 cups of water and 1 teaspoon of salt to a boil in a large pot. Add the rice, bring it back to a boil, then lower the heat to a gentle simmer. Let it simmer for 45 minutes until tender. Drain using a sieve or fine-mesh colander, then transfer to a large bowl.
  • Preheat the oven to 450oF. Place the squash on a rimmed baking sheet and drizzle with 2 tablespoons of olive oil, sprinkle 1/4 teaspoon salt, and some pepper. Toss gently to coat the squash evenly. Roast for 20 to 25 minutes until tender. Let it cool on the baking sheet.
  • Toast the almonds and pistachios in a medium skillet over medium heat until golden and fragrant, about 4 minutes. Transfer to a plate.
  • Enhance flavors: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onions for 4 to 5 minutes until softened. Sprinkle in cinnamon, coriander, turmeric, and cloves. Stir in the cranberries, raisins, and apricots for 30 seconds before removing from heat.
  • Prepare the dressing by combining orange juice, vinegar, honey, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the dressing is well blended. Adjust the seasoning with more salt or pepper to suit your taste preferences.
  • To make the salad, combine the squash, toasted nuts, onions, spices, dried fruits, and orange zest with half of the dressing in a bowl of rice. Adjust seasoning with more salt, pepper, or dressing to taste. Serve by arranging the rice on a platter or in a serving bowl, and topping it with pomegranate seeds and fresh mint leaves. Enjoy the salad at room temperature.

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