wild rice salad
I buy wild rice only for this salad. In fact, I don’t eat wild rice any other way because it’s unappetizing to eat by itself.
It’s a healthy salad and believe it or not, it comes from a (controversially diabetic) Paula Deen recipe. If you don’t know who Paula Deen is, she is the queen of southern cooking and even has her own brand of butter flavoured lip gloss. Yes you read that right – butter flavoured! A salad recipe from someone who loves fat that much, well, is going to be good.
Though wild rice is technically not a rice, there is something about its resemblance to white rice and its toothiness that makes them both together very satisfying in texture. It’s crunchy, tender and wholesome. It’s what a rice salad should be. Even better, this salad can literally be thrown together with ingredients from the pantry and freezer. The key is to dice everything evenly and voila! – a dish that’s a winner at barbeques and pot lucks.
Wild Rice Salad
Inspired by Paula Deen’s Wild Rice Salad
Unlike the original recipe (which has 100% wild rice) I mix it up with basmati. The cooked basmati rice should be freshly cooked, so it absorbs the dressing. This salad is particularly good with grilled meats and I imagine, turkey. Don’t forget to reserve the artichoke marinade for the dressing!
1 cup water
1/2 teaspoon salt
1/2 cup wild rice
4 cups cooked basmati rice
1 small jar marinated artichoke hearts, reserve marinade
1 cup baby peas, cooked from frozen or canned
1/2 red or green capsicum, finely diced
3 spring onions, finely sliced
1 cup cherry tomatoes quartered or 1 tomato, deseeded and finely diced
1/2 cup white vinegar
1/4 cup grated Parmesan
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery salt
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced
1 1/3 cups canola oil (can be reduced to 1 cup)
1/4 cup toasted slivered almonds, for garnish
In a small saucepan over medium heat, add the water, salt and wild rice. Boil until the wild rice is cooked (about 15 minutes). To tell if it’s cooked: the husks will be cracked and will yield when pressed.
Drain the wild rice.
In a large bowl, combine the wild rice and cooked basmati rice.
Drain the artichoke hearts and reserved the marinade in a small bowl. Set the marinade aside for the dressing.
Halve the artichoke hearts and add to the rices, along with the peas, capsicum, spring onions and tomatoes.
Toss the mixture lightly and set aside.
For the dressing add all the dressing ingredients, except the oil, to the reserved artichoke marinade.
Stir and add salt to taste.
Add the oil and stir to combine.
Now, if you are serving this straightaway, pour all the dressing over the salad and toss to coat.
If you are serving later, toss half the dressing through the salad, refrigerate and add the remaining salad just before serving.
Sprinkle with the toasted slivered almonds and eat up!
p.s. Just realised this salad is a no brainer with turkey! Some cranberries tossed in and pecan pieces instead of almonds…
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