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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I had something similar at the cafe of the Museum of American Indian in Washington, DC. I liked it so much that I went home and reconstructed it, but replaced the cranberries with dried tart cherries. This is one of those recipes where you should use the nut and cherry measurements as a guide and adjust everything to your taste. Read more . This salad is good as an accompaniment to lamb chops or broiled or grilled salmon. It's also great to eat for breakfast! Ingredients:
1 cup wild rice |
3 cups slightly salted boiling water (you may substitute vegetable or chicken stick for a richer taste) |
1/4 cup good extra virgin olive oil |
1-1 1/4 cup toasted pinenuts |
1-1 1/4 cup roasted pumpkin seeds (i use tamari roasted or spicy tamari roasted ones) |
1-1 1/4 cup dried tart montmorency cherries (available at trader joe's or substitute dried cranberries if you can't find them) |
3-4 tbs finely chopped fresh chives |
freshly ground pepper and salt to taste |
Directions:
1. Wash the rice thoroughly; then strain in a strainer.
2. Add the rice to rapidly boiling water in a heavy saucepan.
3. Reduce the heat and simmer, covered, for 35 to 50 minutes or until the kernels just pop open.
4. Uncover, fluff the rice and simmer 5 more minutes.
5. Strain any excess liquid.
6. Place the rice in a bowl in the refrigerator to cool.
7. Finely chop the chives.
8. When the rice has cooled, add enough extra virgin olive oil to coat the rice. You want to be generous, but the result should not be greasy.
9. Mix in the pinenuts, pumpkin seeds and dried tart cherries
10. Add salt and freshly ground pepper to taste.
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