I made this wild rice salad last week and it's hands down one of my favorite rice dishes I've had. It tasted like Asian Thanksgiving. There's a small amount of soy sauce and rice wine vinegar, but there's also toasted pecans and dried cranberries (I omitted the parsley, bleeeck!)
Check out the recipe below.
http://www.foodess.com/2012/09/wild-rice-salad/
| wild rice salad |
Author:
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 4-6
To toast pecans, spread on a cookie sheet and bake in a 375 degree oven for about 6 minutes, shaking occasionally and watching closely.
ingredients
- 1 cup dry wild rice
- 4 cups water
- 1 tsp salt
- 1/3 cup chopped green onion
- 1/2 cup chopped, toasted pecans
- 1/2 cup dried cranberries
- 3 tbsp vegetable oil
- 1 1/2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/4 cup minced parsley
- Salt and pepper
instructions
- In a medium saucepan, combine wild rice, water and salt. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until tender. Drain in a fine meshed sieve, and run under cold water to cool completely. Let stand in sieve for 5 minutes to fully drain.
- In a medium bowl, combine wild rice, green onion, pecans and cranberries.
- In a liquid measuring cup, combine oil, soy sauce, rice wine vinegar and parsley. Pour over salad and stir well to combine. Taste and add salt and pepper to taste. Serve cold or at room temperature.
- May be made up 24 hours in advance and refrigerated until serving.
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