This week's recipe came from Deborah of "Old Shoes - New Trip" and it's a wonderful salad - super easy to make, healthy, and delicious. Plus I love the colors - it's a beautiful dish.
I'd never had wild rice "straight" (I'd only had it in pilaf mixed with regular rice), and I like it a lot. I cooked it "al dente" (the package said to cook it for an hour but I tested it at 40 minutes and it was almost soft enough but still had some bite to it. I turned the stove off and let it sit there and steam for a little while longer and then opened it up to cool).
I was curious about the difference between wild and regular rice and looked in Deborah Madison's "Vegetarian Cooking for Everyone" which says:
"Neither a true rice nor always wild, this long black grass is native to North America and was once a staple food of native North Americans. Chewy and very earthy tasting, wild rice has more B vitamins and proteins than true rice. It's a very labor intensive crop to harvest - in some places it's still hand-gathered. When cooked, it expands greatly, which helps offset its high price."
The recipe is below. I left the Craisins out, used scallions instead of red onion, and used both sunflower and pumpkin seeds. Thanks Deborah, this one's a keeper.
Links to other Sunday Salad Sampler participants can be found here. Next up is Jan's Shrimp Salad.
Roasted Corn and Wild Rice Salad
The recipe is very easy. It keeps well and freezes well. You can serve it both chilled or at room temperature. Great for picnics where you don't want to worry about spoilage.
1 4 oz. package uncooked wild rice. (the original recipe called for wild rice blend, but I prefer the stronger flavors of only wild rice.)
2 cups - frozen roasted corn nibblets (I use Trader Joes)
1 cup - finely chopped celery
3/4 cup - shredded carrot
3/4 cup - Craisins
2/3 cup - toasted sunflower seeds
1/2 cup - finely chopped red onion
1/3 cup - raspberry vinegar
1 tbs - olive oil
1 tbs - low-sodium soy sauce
1 tsp - grated orange peel
1/2 tsp - pepper
Cook rice according to package directions: omit salt and fat. Cool.
Combine rice, corn and all other ingredients in a bowl; stir well; chill overnight to blend flavors.
Serve cold from fridge or bring to room temp if you prefer. (I like room temp., Dan likes cold)