Every other week my wife and I attend a church small group with about 6-7 other young married couples. Every time we meet it is at a different couple’s house, and that couple makes a meal for everyone.
Last week our friends Jason and Erin hosted the meal and made a delicious wild rice salad. They gave us the recipe, so I thought I would share it here as well.
For the Salad
1 cup wild rice, rinsed and soaked overnight in the refrigerator (or fast cook wild rice)
Coarse sea salt
1 red bell pepper, seeded and diced
1/4 cup diced carrots
1/2 cup thinly sliced celery
1/2 cup golden raisins
1/2 cup thinly sliced scallions
1/2 cup cashews, toasted and chopped
Combine the wild rice with 3 cups of water in a medium saucepan over high heat. Bring to a boil, add 1/2 teaspoon salt, reduce the heat to low, cover, and simmer for 30 minutes, or until all the water is absorbed. (Or follow directions on package if fast cook wild rice is used.) Remove from the heat, transfer to a strainer or sieve, and rinse under cold water until the rice is completely cooled. In a large bowl, combine the cooked rice, bell pepper, carrots, celery, raisins, scallions and cashews.
For the Dressing
3 tbs. apple cider vinegar
1 tbs. fresh lemon juice
2 tsp. Dijon mustard
1 tsp. pure maple syrup
1 garlic clove, minced
2 tbs. chopped parsley
Fine sea salt
Freshly ground white pepper
1/4 cup extra-virgin olive oil
In a small mixing bowl, combine the vinegar, lemon juice, mustard, maple syrup, garlic, parsley, 1/2 teaspoon salt and white pepper to taste. Mix well. Slowly pour in the olive oil, whisking until emulsified.
Pour the dressing over the rice and toss well. Cover and refrigerate for one hour to allow flavors to combine. Remove the rice from the refrigerator 30 minutes before serving.
So there it is – I hope you enjoy this wild rice salad as much as we did! If you try out the recipe, please let us know what you thought!