Wild Rice Salad

Wild Rice Salad

Ingredients

SALAD

  1 cup wild rice

  4 cups stock or salted water

  ¾ cup raw seeds & nuts (pine, pumpkin, walnuts, pecans, etc.)

  ½ cup dried cranberries

  Fresh vegetables, some examples are:

      1 carrot, cut into ½ inch long matchsticks

      1 roma tomato, finely diced

      3 – 5  green onions or scallions, finely chopped

      1 ½ Tbsp chopped chives

      Several inner stalks of celery with leaves, finely chopped

  3 bunches watercress or seasonal salad greens

VINAIGRETTE

  1 ½ Tbsp vinegar (apple cider, raspberry, rice, etc.)

  1 Tbsp maple syrup

  1 tsp Dijon mustard

  Juice from ½ orange

  Zest of 1 orange

  ¼ cup olive oil

Preparation

1. Roast seeds and nuts. If using large, whole nuts, break or chop before roasting.

     In oven: 300F. Spread the nuts & seeds in a small baking pan. Roast 15 minutes. Cool

     On stovetop: Medium heat. Stir nuts & seeds in heavy skillet until golden brown. Cool.

2. Cook wild rice.

• Rinse wild rice until water is clear.
• Combine the stock and wild rice in a stockpot, rice cooker, or stovetop sauce pan.
• Bring to a boil, reduce heat to low, and simmer, covered, for about 45-55 minutes, until the grains are just opened up and tender.
• Spread the hot rice on a baking sheet and let cool.

3. Make vinaigrette.

• Mix together vinegar and seasonings – whisk or shake well.
• Add oil and mix vigorously.

4. Make salad.

• When rice is cool, scrape it into a large bowl and add seeds & nuts, dried cranberries, and fresh vegetables.
• Toss all ingredients together with the vinaigrette.
• Refrigerate for at least one hour, and serve over watercress or greens.

5. Variations:

• Top with marinated, cooked, and thinly sliced meat.
• Use a mixture of brown rice and wild rice, cooked together.
• Use fresh cranberries – cut in half, cook 10 minutes in simple syrup, drain.