10 March 2012

Wild Rice Salad

My MIL gave me some yummy Minnesota Wild Rice to take back to Chicago. Thanks! What is a girl to do with a whole bag of wild rice? Well, we've been enjoying a few batches of her Chicken Wild Rice Soup and I knew I wanted to make some type of salad with it too. HOLY YUM! I'm going to remember this salad to make as a side for family gatherings - perhaps at Thanksgiving (sans chicken) or for the next day with leftover turkey?! It makes a lot and can be made in advance. I hope you like it as much as we did!

Wild Rice Salad
(Adapted from NY Times)
Yield: 6 Servings

1 Quart Water
1 C. Wild Rice, rinsed
Salt, to taste
1/3 C. Walnuts, toasted and chopped
3-4 Celery Stalks, thinly sliced on the diagonal
1/2 C. Fresh Parsley, chopped
1 tsp. Fresh Sage, finely chopped
1/2 C. Dried Cranberries
2 Boneless Skinless Chicken Breasts, cooked and cubed (optional)

For the Dressing:
2 Tbsp. Lemon Juice, freshly squeezed
2 tsp. Red or White Wine Vinegar
1 Garlic Clove, minced
Salt and pepper, freshly ground, to taste
3 Tbsp. Walnut Oil
3 Tbsp. Olive Oil
2 Tbsp. Low-Fat Yogurt or Sour Cream

In a large saucepan, bring the water to a boil; add salt and wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss into a large bowl with the remaining salad ingredients.

Next, mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and yogurt or sour cream. Gently toss with the wild rice mixture. Taste and adjust seasonings. Serve room temperature or cold.

Chef's Note: You can prepare this salad several hours in advance. If you do so, just add the cranberries and parsley right before serving, otherwise the vibrant green color will fade and the cranberries will get too mushy.

1 comment:

  1. Yum!!! Wild rice freezes great too if you make too much. Great for a last minute elegant side for dinner!