Wild Rice Salad
From pascale 16 years ago
- 45 minutes to make
- Serves 6
I had something similar at the cafe of the Museum of American Indian in Washington, DC. I liked it so much that I went home and reconstructed it, but replaced the cranberries with dried tart cherries. This is one of those recipes where you should use the nut and cherry measurements as a guide and adjust everything to your taste. Read more This salad is good as an accompaniment to lamb chops or broiled or grilled salmon. It's also great to eat for breakfast! See less
Ingredients
- 1 cup wild rice shopping list
- 3 cups slightly salted boiling water (you may substitute vegetable or chicken stick for a richer taste) shopping list
- 1/4 cup good extra virgin olive oil shopping list
- 1-1 1/4 cup toasted pinenuts shopping list
- 1-1 1/4 cup roasted pumpkin seeds (I use tamari roasted or spicy tamari roasted ones) shopping list
- 1-1 1/4 cup dried tart Montmorency cherries (available at Trader Joe's or substitute dried cranberries if you can't find them) shopping list
- 3-4 tbs finely chopped fresh chives shopping list
- Freshly ground pepper and salt to taste shopping list
How to make it
- Wash the rice thoroughly; then strain in a strainer.
- Add the rice to rapidly boiling water in a heavy saucepan.
- Reduce the heat and simmer, covered, for 35 to 50 minutes or until the kernels just pop open.
- Uncover, fluff the rice and simmer 5 more minutes.
- Strain any excess liquid.
- Place the rice in a bowl in the refrigerator to cool.
- Finely chop the chives.
- When the rice has cooled, add enough extra virgin olive oil to coat the rice. You want to be generous, but the result should not be greasy.
- Mix in the pinenuts, pumpkin seeds and dried tart cherries
- Add salt and freshly ground pepper to taste.
People Who Like This Dish 6
- trigger MA
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- shawdowsmom Fennville, MI
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- pascale CA
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The Rating
Reviewed by 1 people-
Wild about wild rice with pine nuts, the cranberries add another little bit of sunshine to the dish both with color and nutritionally.
Michael
trigger
in loved it
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" It was excellent "