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Wild Rice Dried Cherry Hazelnut Salad

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

45-60 minutes


4-6 people


  • 1 cup wild rice (or brown rice)
  • water
  • 1/2 teaspoon salt
  • 1 teaspoon butter
  • 1/2 cup dried cherries
  • 1/2 cup chopped hazelnuts (toasted or untoasted)
  • 1/4 cup green onions, sliced thinly
  • 1 Tablespoon lemon juice
  • 2 Tablespoons Hojiblanca, Manzanillo, Picual or any other Ultra Premium EVOO
  • 1/2 teaspoon sugar
  • 1 teaspoon grated orange peel


  • Cook the rice, either wild or brown, according to directions on your package. When cooked, let the rice sit for 10-15 minutes, then take the lid off and let rice cool to almost room temperature. Fluff with fork.
  • When cooled, mix together the rice, dried cherries, hazelnuts, and green onions.
  • In a small bowl, combine the lemon juice, olive oil, orange peel, sugar, salt and pepper to taste until thoroughly blended.
  • Just before serving, mix the dressing with the rice mixture. Can be served warm, chilled, or room temperature.
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