Wild Rice Salad Recipe
Photo: Danielle Acken
Serves 8
Wild rice, Minnesota's state grain, is actually the seed of an aquatic grass. Naturally abundant in Minnesota's rivers and lakes, wild rice was a staple in the diet of the native Chippewa and Sioux people. Today, some still harvest it by canoe.
Ingredients
2 cups wild rice
1 medium red onion, thinly sliced
1 cup dried cranberries
1 cup slivered (chopped) almonds
4 Tbsp. chopped fresh parsley
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper
Directions
In a medium saucepan, bring 6 cups of water to a boil. Stir in the wild rice and return to a boil. Reduce the heat, cover and simmer until the rice begins to pop open, 50 to 60 minutes. Uncover, stir and cook 5 minutes longer. Drain any remaining liquid and pour the rice into a large bowl. Let cool to room temperature.
Add the onion, cranberries, almonds, parsley, oil and vinegar and season to taste with salt and pepper. Let the salad stand at room temperature for 1 hour. (The salad may be made ahead and refrigerated, but tastes best when served at room temperature.)
Adapted from America: The Cookbook (Phaidon) by Gabrielle Langholtz.
Wild rice, Minnesota's state grain, is actually the seed of an aquatic grass. Naturally abundant in Minnesota's rivers and lakes, wild rice was a staple in the diet of the native Chippewa and Sioux people. Today, some still harvest it by canoe.
Ingredients
Directions
In a medium saucepan, bring 6 cups of water to a boil. Stir in the wild rice and return to a boil. Reduce the heat, cover and simmer until the rice begins to pop open, 50 to 60 minutes. Uncover, stir and cook 5 minutes longer. Drain any remaining liquid and pour the rice into a large bowl. Let cool to room temperature.
Add the onion, cranberries, almonds, parsley, oil and vinegar and season to taste with salt and pepper. Let the salad stand at room temperature for 1 hour. (The salad may be made ahead and refrigerated, but tastes best when served at room temperature.)
Adapted from America: The Cookbook (Phaidon) by Gabrielle Langholtz.
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