There are occasions I’m going into growing recipes the place I anticipate failure. I anticipate that sure flavors gained’t work effectively collectively or textures gained’t be interesting. The cause I nonetheless strive? This wild rice salad is an ideal instance. The salad has some sturdy flavors that in idea, I assumed would work effectively collectively. The ensuing salad was higher than even I anticipated. The earthiness from the beets and wild rice are introduced collectively properly with the pistachios. However, it’s actually the lemon and salt that meld every thing.
In phrases of the wild rice, I’ve comfortable spot for this grain. It’s one of many few gadgets that may be simply traced again within the historical past of the United States. It’s a higher midwestern staple that can be produced in California. Just be ready, it’s not like white/brown rice. The taste is is extra pronounced which is why I like it on this salad.
An earthy and filling grain salad utilizing wild rice, beets, and pistachios all introduced along with my favourite lemon French dressing.
Servings: 2 servings
Calories: 452 kcal
- ½ cup raw wild rice
- ¼ teaspoon salt
- 1 pound small crimson beets
- 1 tablespoon lemon juice
- ¼ cup pistachios toasted
- ¼ cup minced contemporary parsley
- ¼ cup lemon vinaigrette
- Salt as wanted
Rinse the wild rice totally. Place in a pot together with 2 cups water. Bring to a boil, cut back to a simmer, cowl, and prepare dinner till the rice is tender; 50 minutes or so till the vast majority of the water has been absorbed. Remove from warmth and permit to relaxation for five minutes. Add salt and fluff the rice.
While the rice is cooking, trim the ends from from the beets. I like to make use of beets which are a bit bigger than a golf ball. Place in a pot of boiling water together with the lemon and prepare dinner till tender, 30 to 50 minutes (time will depend upon the dimensions of the beets). The beets needs to be tender sufficient to pierce with a knife however not disintegrate. Drain and let beets cool sufficient to the touch. Peel the beets and lower into quarters.
Combine the new rice with beets, pistachios, and parsley. Pour the dressing over the salad and toss till every thing is effectively mixed. Taste and add extra dressing and/or salt as desired.
Tips & Tricks: I discovered the stability of salt and lemon juice to be the make or break of this salad. I like to start out out gentle on each and add a pinch and drizzle as wanted.
This salad can be very nice with roasted beets.
Nutrition: See the information.
Wild Rice Salad
I’ve to be sincere, I’ve not deviated from the recipe as written above. It is scrumptious as is and I’m going out of my solution to make. The flavors simply work effectively collectively and if you happen to take one out, the wild rice salad simply isn’t the identical. However, you may all the time riff. So a couple of choices:
Grains: Wild rice not your favourite? The taste of the general salad will probably be completely different however you may use brown rice, sorghum, or a faster cooking grain like freekeh. Really any grain would work however keep on with one that also have a little bit of texture after cooking.
Greens: Make a extra conventional salad by tossing the beets/wild rice with spinach or kale.
Cheese: I actually love this salad as is however a sprinkle of feta can be good. You may additionally fry halloumi to cut and add to the salad.
During the autumn and winter months, I all the time have beets stowed away in my crisper. The greens make for a pleasant addition to stir-frys and sautés. Also, the beet roots hold for a few weeks and can be utilized in many various methods (the cupcakes are a selected favourite of mine). Look for all of the completely different varieties as they can be utilized interchangeably, every including a stunning pop of shade to meals.