Ingredients
- 1½ cups wild rice
- 4 navel oranges
- 1 large fennel bulb, trimmed of its fronds and stalks
- 1 cup chopped pistachios
- ¼ cup olive oil
- 2 tablespoons sherry vinegar
- ½ teaspoon salt
How to Make It
- Pour the wild rice into a large saucepan, cover with a generous amount of water, and bring to a boil over high heat. Reduce the heat a bit and simmer steadily until tender, between 30 and 55 minutes, depending on the varietal and the grains’ residual moisture content. Check the package for more information.
- Make orange supremes from those oranges: Cut a small slice off each fruit’s top and bottom so the round fruit can stand steadily on a cutting board. Use a sharp paring knife to cut the rind off the flesh in long arcs, starting at the top and following down along the natural curve of the fruit. Cut far enough into the flesh to remove the white pith and membranes but not so far as to damage the pulp. Once peeled, hold the fruit in one hand over a serving bowl, then use that paring knife to cut between the flesh and the white membranes separating the individual segments, allowing the segments to fall into the bowl along with any juice. Discard the membranes and peel.
- Shave the fennel into thin strips: You can either do this over the shaving blade on a box grater or with a mandoline, provided you have the hand-guard in place to hold the bulb as you run it over the blade. You want very thin, limp pieces, almost translucent. Cut them into bite-sized bits and add them to the bowl with the oranges.
- Drain the wild rice in a fine-mesh sieve or a lined colander set in the sink. Run cool water over the grains to return them to room temperature. Drain thoroughly, shaking the sieve to get rid of excess moisture.
- Scrape the wild rice into the bowl. Add the pistachios, oil, vinegar, and salt. Toss well.
