Drumroll please! Presenting the last recipe in the Beets, Limes, and Rice: Salad Selection for Heads menu!
Wild-Style Salad
Grub: Ideas For An Urban Organic Kitchen
By Anna Lappe and Bryant Terry
Makes 4 Servings
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Ingredients:
Salad-
1 cup wild rice, rinsed and soaked overnight in the refrigerator
Coarse sea salt
1 red bell pepper, seeded and diced
1/2 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
Dressing-
3 tablespoons apple cider vinegar
1 tablespoon fresh lime juice
2 teaspoons Dijon mustard
1 teaspoon pure maple syrup
1 garlic clove, minced
2 tablespoons chopped parsley
Fine sea salt
Freshly ground white pepper
1/4 cup extra-virgin olive oil
For the Salad:
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.
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 with clean hands.
For the Dressing:
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 with clean hands. Cover and refrigerate for 1 hour to allow the flavors to combine.
Remove the rice from the refrigerator 30 minutes before serving.
My Thoughts:
Okay, this recipe totally blows this recipe away for a good picnic salad, no questions about it. I’m almost tempted to go back and re-evaluate the bulgur salad because it doesn’t even come close in yumminess factor when compared to this salad. The bulgur salad is a bit healthier, as this Wild-Style Salad comes in at 470 calories per serving, but man, this is WAY better! And you could always trim the olive oil to two tablespoons instead of a fourth of a cup to cut some of the calories if you were that concerned. Okay, I’m ready to go on a picnic just so I can make this salad again! Who’s joining me?
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