wild rice salad
(from Joanna’s recipe box)
mrs. robison (aka dr. robison or elaine robison) made this recipe up and it’s awesome. especially for shabbat lunch
Source: elaine robison
Ingredients
- 1.5 cups wild rice cooked w/o salt
- 1 each red pepper; yellow pepper; orange pepper diced
- 1/2 cup minced parsley
- 1/2 cup minced cilantro
- approx. « small red onion -- minced
- 1 cup toasted, coarsely chopped salted cashews
- Dressing
- 6 oz. olive oil
- 3 oz. fresh lemon juice
- 2 tsp salt (or to taste)
- 30 twists black pepper, approx.
- 3 cloves garlic - minced
- 1 tsp ground coriander
- 3/4 tsp Chinese 5 spice powder (contains anise)
Directions
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ing 3 to 3.5 cups water to boil in pot. Add wild rice, cover pot & lower flame. Boil slowly
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for anywhere between 45 and 55 minutes depending on how tender you like your wild rice to be. It
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should have at least a little crunch. If your rice seems to be absorbing all the water, add more water;
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but I have never seen this happen. When you are satisfied that your rice is well-enough cooked, line a
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colander with 2 thickness of paper towel & drain rice. Leave rice to dry off somewhat: it need not be
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perfectly dry, but should be on the dryish side.
- Cut off tops of the 3 peppers & save tops if you like for garnishing salad. Then remove seeds &
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membranes from peppers & cut each into a not-too-small dice (1/3 inch sq???)
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Wash parsley & cilantro & dry them (I suggest using salad spinner & then laying them on paper towels.
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When dry, mince the greens.
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Combine rice, peppers, parsley, cilantro, & onion in large bowl.
- Make dressing.
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Toast cashews & let them cool to room temperature.
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If serving immediately add as much dressing as you like and then add cashews, mix again, & add
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garnish if you like.
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If making for shabbat, use less dressing than you think you will need. Store cashews separately.
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Just before serving, add the cashews & more dressing.