Salad Archive

WILD RICE AND PINE NUT SALAD

The woodsy rustic taste of wild rice - is actually a grass and not a rice grain (click here for more information) combined with flavorful pine nuts, olive cured black olives, currants, tomatoes, jalapeno peppers and a basic vinaigrette can be used as a stuffing for Cornish hens but mostly as a side dish for grilled lamb, pork, or fish.  On its own, it's a vegetarian's delight.

1 cup wild rice
3 cups water
2 teaspoons salt

Combine wild rice, water and salt to taste in a heavy saucepan.  Bring to a boil.  Cover closely, lower heat to just above a simmer and cook about 45 minutes.   Wild rice should be slightly chewy when cooked - but not mushy. Spoon onto a cookie sheet pan and let cool.   There should be approximately four cups of cooked wild rice.

½ cup pine nuts, lightly browned
½ cup olive cured black olives, pitted and chopped
1  cup currants
1  cup diced Roma tomatoes (remove seeds and cut flesh into small dice
½  cup rice wine vinegar (red wine vinegar can also be used)
½  cup Extra Virgin olive oil
3   jalapeño peppers, seeds removed and flesh finely minced (use plastic gloves when removing seeds)

salt and pepper to taste
Sprigs of cilantro or flat leaf parsley for garnish

In a large mixing or serving bowl, combine all ingredients except cooked wild rice and garnish.  Blend ingredients well and then add the cooled wild rice and toss well.  Garnish with cilantro and/or parsley.
 

Yield: 6 servings