April 20, 2015I pulled a recipe out of my collection over the weekend that I typed up (with an old fashioned typewriter, I believe) for a gourmet club gathering in the mid 1980’s. I do not recall the recipe’s origin and I have also modified it over the years. It is a great do ahead side dish that is good any time of year. It can be made with leftover rice – but the key is a variety of different types of rice, especially a black or wild rice. It adds a nuttiness and really nice color contrast.
This is a side dish that does not have a variety of color – but the splash of green from herbs and celery brighten the dish beautifully and add great flavor and crunch. The original recipe called for just parsley. I like adding a few different herbs for added flavor. On saturday I used lovage (a strong celery flavor), mint, chives and parsley. The addition of sauteed mushrooms add chewey texture and meatiness. And finally, the walnuts or pecans add a great richness. I used some leftover jasmine rice along with some freshly cooked long grain wild rice with a cup of Trader Joes rice blend that had pearl black and brown rice.
A good rice cooker makes great rice – and is an excellent steamer for vegetables.
a variety of green color from chopped celery, onions and fresh herbs.
meaty, chewey mushrooms
rich, buttery pecans being toasted
I find that it goes well with any main dish protein. We had it with grilled pork chops on saturday night – but it would be great with fish, chicken or beef. It has enough protein to stand for a solid lunch too – I’m sure to finish it off this week for lunch! When you eat it leftover, I do suggest adding more vinegar – and possibly more olive oil as the rice absorbs the dressing quickly – and the added splash of vinegar gives it a fresh and vibrant flavor.
vinaigrette ingredients
Even when you are preparing this dish for a meal, I suggest tossing half the dressing ahead of time, then the last half just before serving for the best flavor. I like it best served at room temperature. The dressing is definitely better when you use a good sherry vinegar. A red wine vinegar will work fine too. The original recipe calls for it to be served with endive spears to use as scoops. In this instance, the recipe could be used as an appetizer – or in a grazing buffet easily.
Wild Rice Salad
Serves 6 to 8 as a generous side dish.
Preparation time about 1 hour.
Ingredients
1 1/2 cups rice blend (white, wild, black, brown)
3 to 4 cups water (salted and 1 Tbs oil added)
1/2 cup walnut or pecan halves
3 TBS plus 1/2 cup extra virgin olive oil
1/2 lb. mushrooms sliced
2-3 celery ribs, halved lengthwise and thinly sliced crosswise
1/2 cup chopped green onion – or sweet vidalia onion
1/2 to 3/4 cup chopped parsley (mint, lovage, chives also work well)
1/4 cup sherry wine vinegar (or red wine vinegar)
1/2 tsp dry mustard
pinch of cayenne pepper
freshly ground pepper, salt to taste
optional, endive spears for serving
Instructions
In a heavy saucepan, combine rice and water (with salt and oil). Cover and bring to a boil. Reduce heat nd simmer for about 45 minutes. Uncover and fluff with fork and cook an additional 5 minutes. Drain off any excess water and let cool. Alternately, use a rice cooker and follow instructions for wild rice.
In a large saute pan, heat up 3 Tbs olive oil and add mushrooms. Cook until lightly browned about 5 minutes. Remove mushrooms to a large bowl. Return pan to stovetop and adjust heat to medium low. Add walnuts or pecans and toast for 3-4 minutes until lightly toasted. Place nuts onto a cutting board and rough chop. Add nuts to the bowl with mushrooms.
In a small jar, combine 1/4 cup sherry vinegar, dry mustard, cayenne pepper and black pepper. Add 1/2 cup olive oil. Place a lid on the jar and shake well until the vinaigrette is emulsified. Add salt to desired taste.
Place the rice, celery, onions and herbs into the bowl with the mushrooms and nuts. Add half of the vinaigrette and toss well. Can be chilled ahead. Just before serving add additional dressing to taste preference. If chilling ahead of time, I think it is best to let it get to room temperature for about an hour before serving.
Notes
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