MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Wild Rice & Hazelnut Salad
  Categories: Salads
       Yield: 6 servings
  
     3/4 c  Wild rice
     1/2 ts Salt
     1/2 c  Hazelnuts
       5 tb Currants
       1 lg Orange, juice only
            Citrus Vinaigrette
            - with Hazelnut Oil
            - (See RECIPE)
       1 sm Fennel bulb
            - cut into small squares
       1    Crisp apple
            Freshly ground black pepper
            Salt
  
   PREHEAT OVEN TO 350F. Rinse the wild rice, and soak it in water for a
   half hour, then drain. Add 4 cups fresh water and salt, and bring to
   a boil. Cook, covered, at a simmer until the grains are swollen and
   tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice
   into a colander and let it drain briefly. While the rice is cooking,
   toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell
   toasty. Let them cool a few minutes; then rub them in a small kitchen
   towel to remove most of the skins. Don't worry about any flecks of
   skins that won't come off. Roughly chop the hazelnuts, leaving the
   pieces fairly large. Rinse the currants in warm water and squeeze
   them dry; then cover them with the orange juice and let them soak
   until needed. Prepare the vinaigrette. Add the soaked currants and
   the fennel to the warm rice, and toss with the dressing. Just before
   serving, cut the apple into small pieces, add it to the rice, along
   with the hazelnuts, and toss. Season with freshly ground black
   pepper, and additional salt, if needed, and serve.
   
   DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
  
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