WILD RICE SALAD
Categories Salad Rice Side Father's Day Dinner Winter Wild Rice Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 14
Steps:
- Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 minutes to 1 hour.
- Make vinaigrette while wild rice is simmering:
- Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.
- Cook white rice:
- After wild rice has been simmering 20 minutes, boil white rice and 1 1/2 cups water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more. Remove from heat and let stand, covered, 5 minutes.
- Assemble salad:
- Rinse cooked wild rice in a sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.
- Serve at room temperature.
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SALY gaming CS F F
[email protected]I would make this salad again, but I would make a few changes to the recipe.
MD BELAL HOSSAIN
[email protected]This salad is a great option for a potluck or picnic.
Tharusha Tashan
[email protected]This salad is a great way to get your daily dose of fruits, vegetables, and whole grains.
Alex Washington
[email protected]I would recommend this salad to someone who is looking for a healthy and easy-to-make side dish.
Shafqat Bhatti
[email protected]Overall, I thought this wild rice salad was just okay. It wasn't bad, but it wasn't anything special either.
Tahmida Akoter
[email protected]The walnuts in this salad were a bit too crunchy for my liking. I think they could have been chopped a little smaller.
Amina Abubakar
[email protected]This salad was a bit too sweet for my taste. I think it could have used less dried cranberries.
Raj Bos
[email protected]I found the dressing for this salad to be a bit too oily. I think it could have used less olive oil.
Imtiaz Malik
[email protected]The wild rice in this salad was a bit too chewy for my liking. I think it could have been cooked for a little less time.
Daniel Dutt
[email protected]This salad was a bit bland for my taste. I think it could have used more seasoning.
Shosi Islam
[email protected]I love the colors in this salad. The wild rice, dried cranberries, and walnuts make it so visually appealing.
tafara Msowoya
[email protected]This salad is a great healthy option for lunch or dinner. It's packed with nutrients and it's very filling.
Aisha Mauli
[email protected]I added some grilled chicken to this salad and it was delicious! It made it a more complete meal.
arman hoseen
[email protected]This salad is a great way to use up leftover wild rice. I always have some leftover after making a big batch of wild rice soup, and this salad is the perfect way to use it up.
mohammed abdella
[email protected]I'm not a huge fan of wild rice, but I really enjoyed this salad. The dressing was so flavorful that it made the wild rice taste delicious.
Capybara Memes
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Carrion Dan
[email protected]I love the combination of wild rice, dried cranberries, and walnuts in this salad. It's a great way to get a healthy dose of fiber and protein.
Jemimah Sachimbali
[email protected]The dressing for this salad was amazing! It was the perfect balance of tangy and sweet, and it really made the salad.
Zikhumbuze Mofokeng
[email protected]I was pleasantly surprised by how easy this wild rice salad was to make. I was able to find all of the ingredients at my local grocery store, and the preparation was quick and simple. The salad turned out great, and it was a hit with my family and fr
Brayden Meyers
[email protected]This wild rice salad was a delightful dish that combined unique flavors and textures. The wild rice had a nutty flavor that paired well with the sweetness of the dried cranberries and the crunch of the walnuts. The dressing was tangy and flavorful, a