1 pound wild rice
For vinaigrette:
1/4 cup fresh orange juice
3 tablespoons chopped shallot
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 1/2 cups water
2 cups hickory nuts or chopped pecans, toasted
1 1/4 cups chopped fresh flat-leaf parsley
3/4 cup dried apricots, thinly sliced
3/4 cup dried cranberries
PreparationRinse 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.
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.
Salad keeps, covered and chilled, 3 days.
La Kocinera: Curried Wild Rice and Chickpea Salad
http://lakocinera.blogspot.com/2011/06/curried-wild-rice-and-chickpea-salad_13.html
Raw Wild Rice Salad
1 cup wild rice (soak for 2-3 days, no cooking)
1 or 2 fresh tomatoes, cubed
1 celery stalks, chopped
1 or 2 avocados
4 tablespoons hemp oil (can be replaced by other oil)
3 tablespoons apple cider vinegar
2 or 3 tablespoons tamari
1 or 2 cloves garlic (optional)
Soak raw wild rice for 2 or 3 days in cold water in a glass gar; drain when tender and rinse well.
Add all other ingredients; mix well then serve.
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Wild Rice Salad
This recipe is from Yotam Ottolenghi. He is one of the most exciting new talents in the cooking world, with four fabulous London Restaurants and a weekly newspaper column that’s read by foodies all over the world. His new cookbook, Plenty, is flying off the shelves at Hammertown. It is a collection of 120 vegetarian recipes. Yotam’s food inspiration comes from his Mediterranean background. This cookbook is a definite “must-have”…the best chefs in the area are purchasing it!
(Serves 4)
Ingredients:
1-1/4 cups wild rice
4 TBL peeled pistachio
2/3 cup soft dried apricot, soaked in hot water for 5 minutes
1 small bunch of mint, leaves picked
1 small bunch of arugula
3 to 4 shallots, roughly chopped
Zest and juice of 1 lemon
2 tbsp olive oil
1 large clove of garlic, crushed
Sea salt and freshly ground black pepper
Directions:
1. Place the rice in a large pot and cover with water, bring to the boil then reduce the heat and cook for 30-40 minutes, depending on the variety, or until the rice is cooked al dente. Drain and rinse under cold water.
2. While the rice is cooking, roast the pistachio in a dry pan over a medium heat for 8-10 minutes. Coarsely chop them with a large knife. Drain the apricot and coarsely chop them too.
3. In a bowl mix the rice, apricots and pistachios. Add the rest of the ingredients, toss well and season with salt and pepper to taste.
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Butternut Squash Wild Rice Salad
I find my cravings change with the seasons. And this recipe is essentially autumn in a bowl. It combines some of my favorite ingredients this time of year - butternut squash, wild rice, pomegranates, walnuts and arugula.
For most salads, I don't really measure ingredients. So I've done my best to estimate. If you end up with a lot more squash on your salad than you'd like - don't say I didn't warn ya! Fortunately, it keeps well and tastes great the next day.
Serves 4
1 small butternut squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons agave nectar
1 cup wild rice, cooked according to package instructions
1/2 cup pomegranate seeds
1/2 cup walnuts, chopped
2 tablespoons orange juice
1 1/2 tablespoons walnut or flax oil
1 1/2 tablespoons lemon juice
arugula or salad greens, washed
salt and pepper
Preheat oven to 425 degrees. Toss squash, olive oil, agave nectar in a large baking pan. Cover and roast in oven for 15 min. Remove from oven, turning squash in pan. Return to oven for another 10-15 minutes until squash is browned and tender. Sprinkle salt and let cool.
Once squash is done, insert walnuts in a baking pan. Let toast in oven for about 5 minutes. Make sure they do not burn. Turn with spatula if necessary, remove when fragrant.
Whisk orange juice, walnut oil, and lemon juice in a small bowl. Season with salt and pepper to taste.
Combine greens, pomegranate seeds, walnuts in a bowl. Serve with room temperature or warm roasted butternut squash and cooked wild rice. Toss and coat with dressing.
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Wild Rice and Cucumber Salad Recipe
Ingredients
1 cup wild rice
1 cup brown rice
2/3 cup freshly squeezed orange juice
zest from 1 large orange
1 shallot, chopped fine
1 bunch green onions, chopped fine
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
kosher salt to taste
freshly ground black pepper to taste
1 seedless cucumber, peeled and coarsely chopped
1 large sweet red pepper, chopped
2/3 cup dried cranberries
1/2 cup parsley leaves, coarsely chopped
additional salt and pepper, as desired
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Wild Rice Salad
Ingredients3 cups water
1 cup wild rice
Coarse salt
2 fresh poblano peppers
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 1/2 cups corn kernels (from about 3 ears)
1 can (15 ounces) black beans, drained and rinsed
Freshly ground pepper
2 scallions, thinly sliced (1/2 cup)
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice (from 2 to 3 limes)
Directions
Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.
Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.
Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.
Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.
Cook's Note
Make sure to use fresh summer sweet corn with plump kernels for the best results.
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Spring Wild Rice Salad RecipeYou can use tahini or experiment with other nut butters here. Also, If you like a bit more texture you can pan-fry the split peas for a minute or so - don't go too far or that get overly crunchy. You can easily make this vegan by omitting the goat cheese.
Almond Dressing:
1 garlic clove, smashed and chopped
1/4 cup almond butter
zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
scant 1/4 cup hot water
scant 1/2 teaspoon fine grain sea salt
1 bunch asparagus, trimmed and cut into 1-inch segments
4 cups cooked wild rice*
1 cup cooked yellow split peas**
1 bunch chives, chopped
1/4 cup goat cheese, crumbled (optional)
Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute - until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.
In a large bowl combine the wild rice, yellow split peas, asparagus, and abot half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.
Serves 8.
*To cook wild rice (SNC 60). Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.
**To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.
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Spring Wild Rice Salad RecipeYou can use tahini or experiment with other nut butters here. Also, If you like a bit more texture you can pan-fry the split peas for a minute or so - don't go too far or that get overly crunchy. You can easily make this vegan by omitting the goat cheese.
Almond Dressing:
1 garlic clove, smashed and chopped
1/4 cup almond butter
zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
scant 1/4 cup hot water
scant 1/2 teaspoon fine grain sea salt
1 bunch asparagus, trimmed and cut into 1-inch segments
4 cups cooked wild rice*
1 cup cooked yellow split peas**
1 bunch chives, chopped
1/4 cup goat cheese, crumbled (optional)
Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute - until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.
In a large bowl combine the wild rice, yellow split peas, asparagus, and abot half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.
Serves 8.
*To cook wild rice (SNC 60). Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.
**To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.
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Wild and Brown Rice Salad
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Rate 61100(5)5Comments(4) Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.
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Martha Stewart Living, September 2001
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Serves 8 to 10 as a side dish Add to Shopping List
Ingredients
For the Dressing
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard
For the Salad
1 1/2 cups cooked wild rice made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked), made according to package directions
1 yellow bell pepper cut into 1/2-inch pieces
1/2 red onion finely chopped
2 stalks celery cut into 1/2-inch pieces
1/2 seedless cucumber quartered lengthwise and cut into 1/4-inch slices
6 ounces red cherry tomatoes quartered
1/4 cup chopped fresh cilantro
Directions
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.
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Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing
Four to six servings
Feel free to use any root vegetables you like, or add a few other herbs into the mix; fresh dill or something else vaguely Mediterranean or Middle Eastern would be pretty tasty.
3/4 cup (125 g) wild rice
6 cups (750 g) peeled and cubed root vegetables; any mix of carrots, parsnip, celery root, beets, and butternut squash, or other favorites
Olive oil
Sea salt and black pepper
2 spring onions or green onions, minced
1/2 cup (15 g) chopped fresh parsley and chives (or other favorite herbs)
Lemon-Tahini Dressing
1/4 cup (80 g) tahini
1 tablespoon fresh squeezed lemon juice
3 tablespoons water
1 clove garlic, peeled and minced
1 teaspoon soy sauce
1. Put the wild rice in a saucepan and cover with plenty of salted water. Bring to a boil, then reduce the heat to a gentle boil and cook the rice until it’s tender, about 45 minutes.
2. While the rice is cooking, preheat the oven to 375ºF (190ºC). Drizzle a few spoonfuls of olive oil on a rimmed baking sheet. Spread the cubed vegetables over the pan and season well with salt and freshly ground pepper.
3. Toss the vegetables with the olive and spread them on the baking sheet in an even layer. Bake for 30 to 45 minutes, stirring once or twice during cooking, until the vegetables are fully cooked.
4. When the rice is done, drain it well and toss it in a large bowl with the cooked vegetables and let cool to room temperature. Once cool, stir in the onions and herbs.
5. Make the lemon-tahini dressing by stirring together the tahini, lemon juice, water, garlic, and soy sauce, then pour it over the salad and stir it in well. Taste, and add a bit more salt and lemon juice, if desired.
Serving and Storage: This salad is best enjoyed at room temperature; when chilled, it tends to dry out a bit because of the tahini. If you wish to make it in advance, best to make the dressing and the vegetable & rice mixture separately, then stir them together before you serve it.
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Baba Ganoush Recipe
58 comments - 07.29.2008
French people often drink apéritifs before dinner, but rarely cocktails. Americans who come to Paris are often perplexed when the waiter asks them: “Vous desirez un apéritif?” and a few minutes later, they’re handed a glass of red Martini & Rossi instead of the straight-up, dry martini that they thought they had ordered.
And another heads-up: tourists are equally perplexed when the check arrives and they find that that dinky demi-flute of kir Royale costs more than their main course.
Few French people that I know order an apéritif in a restaurants, unless it’s a special occasion. Sometimes visitors assume they’re supposed to order one, thinking that the waiter will think they’re a skinflint if they don’t. But they’re mostly just asking to be polite, since they’re not on the “take”…er, I mean…the tip-system.
So it’s no skin off their derrière if you don’t order a pre-dinner drink. I doubt they order one when they go out either. Just like salesclerks in fancy clothing stores, who I’m never afraid of: the only reason they’re able to wear those clothes is because they work there. I don’t worry about what they think of me since they can’t afford them either.
Parisians often take their pre-dinner drink at a café, where they can sit outside and it’s decidedly more pleasant. Oh yeah, and of course, where you can still smoke. At dinner parties, though, apéritifs are served because it allows for stragglers and late-comers, an especially big problem for the hosts and hostesses of Paris.
During that time, there’s always something to nibble on. Even though most French gag when they taste peanut butter, for some reason, they enjoy salted peanuts with their drinks. What makes me gag are the little bâtons de fromage that are offered a bit too-frequently: the bacon-flavored ones leave the worst aftertaste imaginable. I haven’t figured out where the French developed a taste for snacks like this, but it’s probably because they’re easy and cheap. Not the French, I mean…If only!…I’m talking about the boxes of snacks.
Sometimes I’ll make something like Baba Ganoush, which is called caviar d’aubergines, a tasty spread which is not only easy to make, but improves if made a day or two in advance. And I’ll serve it with toasted bread or pita triangles. Sometimes I’ll tone down the garlic for les Parisiennes, and in the spite of their penchant for cigarettes, I tame the smoky-flavor, too, depending on who’s on the guest list.
One dinner party habit this American hasn’t acclimated to is the Parisian habit of sitting down to eat at 10pm—and not leaving until 3am, or later. I’m a lightweight compared to them, and begin nodding off just after midnight. When the métro stopped at 1am, it was the perfect excuse to break up the party so I could catch my beauty sleep, as everyone made a mad dash for the underground. But now, with the extended hours and the free bikes scattered around Paris, you need a crowbar to get folks to leave. No wonder my looks are fading.
I’m still working on getting folks to leave and I haven’t figured out that one out, yet. Maybe garlic ice cream should be next on my docket, so I can get some sleep around here.
Baba Ganoush
Eight servings
I like my Baba Ganoush super-smoky, and leave the eggplants on the stovetop for a good 10 to 15 minutes, but for most people, that’s probably too much. Five or so minutes, until the skin gets a bit charred, is probably right for most “normal” folks. If you have smoked salt, you can use that to give it another hit of smoked flavor, too.
Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Baba Ganoush shouldn’t taste predominantly of cumin, which can quickly overwhelm.
3 medium-sized eggplants
1/2 cup (130g) tahini (roasted sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves
1. Preheat the oven to 375F (190C).
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.
Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.
http://www.davidlebovitz.com/2008/07/baba-ganosh/
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Cabbagetown Hummus Recipe
68 comments - 06.08.2008
I began my cooking career at a vegetarian restaurant in Ithaca, New York. Although you’ve probably heard of the other vegetarian restaurant in town, I worked up the hill at the Cabbagetown Café. While we weren’t as famous, the food was quite good. (I say we were better, but I’m somewhat biased). I guess the public agreed since by the time we opened the door each day for lunch and dinner, there was already a line down the sidewalk of hungry locals and regulars waiting to get in.
We cooked everything from scratch from produce brought to us by farmers in the area, directly, before it was trendy or cool to pat ourselves on that back and write an article about it.
We just did it.
Farmers would come in lugging crates of dirty root vegetables, crispy radishes, and slender green pea pods, and we’d make what we could with them. The food wasn’t especially fancy, but we did do some creative things and almost everything was pretty delicious that we whipped up.
There was a creamy garlic dressing that was based on French aïoli, bowls of chili made with cashews (don’t laugh…it was good), and it was the first time in my life I ever tasted really good, freshly-ground, brewed coffee, at a time when most people were content scooping instant crystals into cups of boiling water and chugging that.
Sure there were some hippy-dippy things, like tempeh burgers, tofu-based sauces—and the cook who put everything from raisins in her enchiladas and spoonfuls of cinnamon in tomato sauce. But the soups were excellent, the spinach lasagne packed full of whole-milk ricotta and just-picked greens—if I was making it, I’d skip the cinnamon—and we couldn’t fry the corn chips fast enough to go with the best refried beans I’ve ever tasted in my life.
We didn’t have any machines, except for a blender, and used our hands to stir and chop. There was no white flour or sugar in the kitchen either…(!) We made our own bread each day from scratch, and had fantastic cornbread, which we’d serve very hot, slathered with lots of butter from the nearby Cornell University Dairy Store. Many of the recipes were published in Cabbagetown Café Cookbook, a compendium whose recipes hold up surprisingly well today.
One of our most popular popular lunch dishes was the Cabbagetown hummus; a slightly-chunky chick pea spread made with sesame paste and lemon juice. And lots of garlic. When I moved to Paris, I didn’t realize how popular hummus was here, but Parisians love it and it’s sold in small tubs in every supermarket and by Arab merchants at outdoor markets.
But it isn’t always very good and it’s so easy to make yourself, especially if you use canned or jarred chickpeas. Since the water is heavily calcified in Paris, dried beans can be stubborn to soften during cooking, so I don’t have any problems opening a jar. And since I no longer live in Ithaca or California, I don’t have to worry about things like preservatives or care about the planet anymore. And let me tell you, that’s quite a load off.
Oddly, when I was living in upstate New York, the Three Mile Island nuclear accident happened nearby and one of my co-worker’s mother was a nuclear physicist at nearby Cornell University. Right afterward, she said, “Everyone should leave here—now!” I didn’t go (which may explain a few things), but she and her family did, until the danger (allegedly) had passed. When I saw these homely lemons at the market, they reminded me of when we used to call oddities like this “Three Mile Island Lemons.”
I bought them because they were so homely that I feared no one else would give them a good home. So I guess I still have a bit of that hippie-dippy spirit in me.
Hummus
Makes 6 to 8 servings
Adapted from the Cabbagetown Café Cookbook (Crossing Press) by Julie Jordan
Although I’ve never seen it on offer in cafés here, hummus makes a great tartine: an open-faced sandwich, which I would top with sprouts. If cooking your own dried chick peas: it takes about 1 cup (140g) of dried chickpeas to make 2 cups (350g) of cooked ones. Incongruously, at the vegetarian restaurant, we used a meat grinder to make hummus. Nowadays I use a blender (or food processor) to whip this together.
3 large cloves of garlic, coarsely chopped
1 teaspoon coarse salt
3/4 cup (180g) tahini (sesame paste)
2 tablespoons olive oil
1/3 cup (80ml) freshly-squeezed lemon juice
2 cups (350g) drained canned chickpeas, (reserve the liquid)
1 cup (15g) gently-packed parsley leaves, preferably flat-leaf
1/8 teaspoon chile powder
6 tablespoons (or more) of chickpea liquid
1. In a blender, whiz together the garlic, salt, tahini, olive oil, and lemon juice until the garlic is finely-chopped.
2. Add the chick peas, parsley leaves, chile powder, and 6 tablespoons of chick pea liquid, and pulse until smooth. Stop the machine a couple of times during blending to scrape down the sides to make sure everything gets well-incorporated.
3. Taste, and add more lemon juice or salt if desired, and more of the chick pea liquid until it reaches a thick, but spreadable consistency. You can make it as smooth, or as coarse, as you want. I like mine mid-way between the two.
Serving: I make a well in the center and drip in some good olive oil and cracker pepper in the crater. Serve with toasted pita chips, baguette slices, or whole wheat crackers. Sometimes I’ll add a generous sprinkle of chopped chives or scallions along with the parsley to my hummus as well. It’s also good with raw vegetables, as a dip.
Storage: Hummus will keep in the refrigerator for up to four days. You can also freeze hummus, well-wrapped, for up to two months.
http://www.davidlebovitz.com/2008/06/cabbagetown-hum/
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Wild Rice and Edamame Salad RecipeBy Sarah Karnasiewicz Saved 175 Save to profile 175 5.0 (9)WRITE A REVIEW Difficulty: Easy
Total Time: About 40 mins, plus chilling time
Makes: 6 to 8 servings (about 7 cups)
Fast, healthy, and surprisingly addictive, this salad could easily become your go-to dish for barbecues, potlucks, and picnics. It comes together in mere minutes, but be sure to leave time for the salad to chill and the flavors to meld before serving.
More wild rice recipes.
INGREDIENTS1/2 cup blanched slivered almonds 2 tablespoons white sesame seeds 4 cups cooked wild rice 3 medium scallions, thinly sliced (white and light green parts only) 2 cups shelled cooked edamame, thawed if frozen 2 medium carrots, peeled and small dice 1/2 cup dried cranberries 3 tablespoons olive oil 2 tablespoons toasted sesame oil 1/4 cup rice vinegar, plus more as needed 2 teaspoons honey Kosher salt Freshly ground black pepper INSTRUCTIONSPlace the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds. Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine. Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.
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Wild Rice Salad With Celery and Walnuts
Andrew Scrivani for The New York Times
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Published: November 14, 2008
I think of this lemony salad as a main dish salad, one that makes a perfect lunch, but it would be a welcome addition to a Thanksgiving table.
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For the salad:
1 quart water, chicken stock or vegetable stock
1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
1/2 cup chopped fresh parsley
1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
For the dressing:
2 tablespoons freshly squeezed lemon juice
2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
1 small garlic clove, minced
Salt and freshly ground pepper to taste
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
2 tablespoons buttermilk or plain low-fat yogurt
1. Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
2. Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.
Yield: Serves 4 to 6
Advance preparation: You can assemble the salad several hours before serving. If you wish to toss it with the dressing so that the rice marinates for a while, do not add the parsley. Add just before serving, or the color will fade.
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