6.30.2011

wild rice salad

I've been spending a lot of time cooking and researching new recipes lately. I like this one because it gets better the longer it sits and you can adjust the amounts of the ingredients however you like.

The components of the salad:
Cooked wild rice
Yellow pepper
Scallions
Pecans (toasted)
Dried cranberry
Parsley
Raspberry vinaigrette
Salt and pepper

The process:
Cool the rice completely. Since we were cooking for two we use these:

I am rice challenged so this stuff is great. Inside the box is always a coupon for your next box too. Anyway, after the rice is cooled, just mix all of your ingredients together. You can see I chopped everything about the same size. I used a store-bought raspberry vinaigrette because I couldn't find any raspberry vinegar to make my own. The Marie's brand in the refrigerated section was very tasty. A lot of salad dressings have a chemical aftertaste to me but this one was just the right combination of sweet and tart. I just kept adding and tasting it until I liked it. Here's the finished product:

We ate this as a main dish but you could definitely use it as a side. You can shred up some left over chicken if you want to add some protein but we found it satisfying as is. I like that this is more of a method than a recipe because you can swap out ingredients if you have something different. I put in roughly the same amount of everything but put in as much as you like until it tastes good to you.

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