Wednesday, November 16, 2011

my best salad

For most Americans, next week is the week to travel, if you’re going to, or have the house fill up with guests for Thanksgiving. We, however, are starting early. Our school’s Grandparents/Special Friends Day is Friday, so tomorrow Alexi’s mother and stepfather are arriving. I haven’t gotten so far as to put sheets on the guest bed, fresh towels in the bathroom, or vacuum, but I have stocked the kitchen, and I’ve cooked. Everything will somehow come together or it won’t, and either way, we’ll all be glad to see each other. This afternoon I prepared a chicken for roasting tomorrow night, and made a salad for these Minnesotan, wild rice-loving relatives.

I’ve been making this for over a decade. Every time I share it with a crowd, I end up giving out the recipe. I’ve made it for Thanksgiving on more than one occasion.

Nutted Wild Rice
Slightly adapted from The Silver Palate Cookbook by Julee Rosso & Sheila Lukins

1 cup (1/2 pound) raw wild rice
5 ½ cups chicken stock or water
1 cup shelled pecan halves
1 cup yellow raisins
zest from 1 orange
¼ cup chopped fresh mint
4 scallions (green onions), thinly sliced
¼ cup olive oil
1/3 cup fresh orange juice
1 teaspoon salt
freshly ground black pepper, to taste

Put the rice in a strainer and rinse it thoroughly under cold water.

Place the rice in a medium sized heavy saucepan. Add the stock or water, and bring it to a rapid boil. Adjust the heat to a gentle simmer, and cook, uncovered, for 45 minutes. After 30 minutes check the rice for doneness; you don’t want it to get too soft. Place a thin towel inside a colander and turn the rice into the colander to drain. Transfer the drained rice to a bowl.

Add the remaining ingredients to the rice; toss gently. Adjust the seasonings to taste. Let the mixture stand at least 2 hours to allow the flavors to develop. Serve at room temperature.

Yield: 6 portions

9 comments:

Joanna said...

I love this salad! My mom and I have both been making it since that cookbook first came out, usually with the salmon with mint-mustard sauce. Yum

Emma said...

I love wild rice - it's not a super common ingredient in Australia but I had a dad who loved it and now always make a salad with it around Christmas time. Thanks for a lovely recipe!

Tracy said...

I've told myself that tomorrow is the last sane market day before the holiday. So I have to prepare a list today—a complete list. I love how autumnal the colors are in the wooden bowl.

un arc-en-ciel dans le lavabo said...

it must be very tasty ! we like wild rice too, and i want to try & make it now !!
totally different but this year we ate purple rice for the first time and it has become a family favorite.

katiedid said...

Sounds and looks fantastic! Must try it.

Denise | Chez Danisse said...

This looks so good.

addicted to dessert said...

Perfect vegetable salad for a vegan person like me. Thanks for sharing it to us as I add it to my recipe collection. :)

Lyndsay said...

This looks wonderful! I am on a very restricted dietary plan right now, and this fits the bill! I am so happy to see that. :) Thanks for this!

KPiep said...

I think that photographing food is a very special talent...and you've got it!