NATIONAL MUSEUM WILD RICE SALAD
Categories Salad Side Fourth of July Vegetarian High Fiber Wheat/Gluten-Free Healthy
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Spread the pine nuts and pumpkin seeds in a small baking pan, and toast them in the oven for about 10 minutes, until they are golden brown. Let cool. Combine the chicken stock and wild rice in a stockpot. 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. When rice is cool, scrape it into a large bowl and add carrots, dried cranberries, diced tomato, toasted pine nut pumpkin seed mixture, and scallions. Toss all ingredients together with the vinaigrette, refrigerate for at least one hour, and serve over watercress. Place cider vinegar in a bowl and slowly mix in oil. Sweeten with just a touch of honey and whisk. Pour vinaigrette on top of salad and chill. Serve chilled or room temperature. variation: slide three chicken breasts thinly and marinate overnight in a second batch of the vinaigrette. Heat a skillet with olive oil over medium heat until oil shimmers. Drain and pat dry the chicken. Add chicken and saute until golden brown on the outside and cooked thoroughly. Add to the remaining ingredients per the recipe above.
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Gizmo Marsha
[email protected]I found this salad to be a bit bland. I would recommend adding some more herbs or spices to the dressing.
Anees Niaiz
[email protected]This salad was a bit too sweet for my taste. I would recommend using less honey in the dressing.
Isaiah Onyekezu
[email protected]I'm not a huge fan of wild rice, but I really enjoyed this salad. The dressing is light and flavorful, and the other ingredients really complement the wild rice.
Lorraine Jones
[email protected]This salad is a great way to use up leftover wild rice. I also like to add some grilled chicken or shrimp to make it a more substantial meal.
Mike Adair
[email protected]I'm always looking for new and exciting salads to try, and this one definitely fits the bill. The wild rice, cranberries, and pecans give it a unique flavor that I really enjoyed.
Izzy Rivera
[email protected]I made this salad for a picnic and it was a huge success. Everyone loved the combination of flavors and textures.
lenny vera
[email protected]This is one of my favorite salads to make in the summer. It's light and refreshing, and the wild rice gives it a unique flavor.
King Money
[email protected]I was pleasantly surprised by how easy this salad was to make. I was able to find all of the ingredients at my local grocery store and it came together in no time.
siboniso mhlanga
[email protected]I've made this salad several times and it's always a crowd-pleaser. The dressing is light and flavorful, and the wild rice gives it a nice nutty flavor.
Saqib Iqbal
[email protected]This wild rice salad was a hit at our last potluck! I love the combination of flavors and textures.