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Wild Rice Fennel And Orange Salad Recipe
|Fennel||3⁄4 Pound, washed|
|Uncooked wild rice||1⁄2 Cup (8 tbs)|
|Grated orange rind||1 Tablespoon|
|Navel orange||1 Large, peeled, seeded, and sectioned|
|Green onions||1⁄4 Cup (4 tbs), diagonally sliced|
|Chopped fresh parsley||2 Tablespoon|
|Freshly ground pepper||1 Dash|
|Champagne vinaigrette||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1623 Calories from Fat 436
% Daily Value*
Total Fat 52 g80.1%
Saturated Fat 1.8 g9.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 567.6 mg23.7%
Total Carbohydrates 277 g92.3%
Dietary Fiber 148.3 g593.2%
Sugars 19.6 g
Protein 69 g139%
Vitamin A 85.3% Vitamin C 428.7%
Calcium 425% Iron 374.5%
*Based on a 2000 Calorie diet
Trim off rough outer stalks and discard.
Cur bulb in half lengthwise,- remove core.
Cur crosswise into 1/8-inch slices.
Cook wild rice according to package directions, omitting salt and fat; drain well.
Combine reserved sliced fennel, minced leaves, rice, and next 6 ingredients in a medium bowl; toss gently.
Pour Champagne Vinaigrette over salad, and toss gently.
Cover; chill thoroughly.