|Wild rice salad|
Wild rice is a special type of edible grass and an excellent low fat, high fiber grain. The rice has a dark chocolate-like color with a nutty, smokey taste due to the outer case it retains after harvesting. It contains protein and dietary fiber as well as B vitamins and numerous minerals. It is an excellent source of grain due to its high nutritive value. Like true rice, it does not contain gluten.
This recipe will serve 6 – 8 and keeps easily for several days in the refrigerator. Given all these facts, it is a great side dish to many meals and transportable for a summer picnic.
I use my rice cooker to cook the wild rice. If you do not have one, take 4 C of water, chicken or vegetable broth and 2 tsp salt in a medium saucepan and bring to a boil. Add 1 C wild rice (about 6 oz). Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well.
While the rice is cooking, make the dressing: whisk 2 Tb raspberry vinegar or red wine vinegar, 1 Tb fresh lemon juice, 1 minced clove of garlic, 1 tsp Dijon mustard and 1 tsp sugar in a bowl. Alternatively this can be mixed in a blender. While whisking or with blender running, add ¼ C vegetable oil and ¼ C olive oil. Mix thoroughly.
Add about half or more of the dressing to the cooked warm wild rice. Mix thoroughly. Let cool. This can be prepared 1 day in advance if you wish. Cover and refrigerate.
|Cooked wild rice with green onions after adding vinaigrette|
Once cool, add ½ C finely chopped dried Calimyrna or Mission figs, ½ C chopped toasted pecans (approximately 2 oz), ½ C chopped toasted unsalted cashews (approximately 2 oz.), ¼ C finely chopped green onion tops, 2 Tb finely chopped celery, 2 Tb finely chopped red onion, 1 - 2 fresh corn on the cob, corn cut off.
|....and now with all the good stuff!|
Adapted by Larue from a recipe by Rutherford Grill, Napa Valley, California.