We had all of the ingredients on-hand, and we made this as a side to the Cedar Plank-Grilled Salmon recipe. It was a perfect side for that entree, but it works well alone or as a side with meat or chicken, too.
Wild Rice Salad
Adapted from Meat – Omaha Steaks cookbook
4 tsp olive oil, divided
1/2 cup miced shallot
1/2 cup wild rice, rinsed and drained
2 cups chicken stock (or vegetable stock)
1/2 cup brown rice, rinsed and drained
1 cup fresh corn kernels
1/2 cup finely diced red bell pepper
2 Tbsp julienned fresh basil leaves
1 Tbsp sherry vinegar
1 Tbsp freshly squeezed lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
Heat 2 tsp oil in a saucepan and add the shallots. Saute over medium heat for 3-4 minutes, until translucent. Add the wild rice and brown rice and stir for 1 minute, until well coated. Add stock and enough water to cover the rice by 2 inches. Bring to a boil, cover, and reduce the heat. Simmer for 40-45 minutes, or until al dente and the rice has absorbed the liquid. Transfer to a mixing bowl and let cool.
Meanwhile, prepare dressing. Blanch corn in a saucepan of boiling water for 1 minute, drain and add to the bowl with the bell pepper. Place the basil, vinegar, lemon juice, garlic, salt, pepper, and remaining olive oil, and whisk together. Pour the dressing over the rice, and toss to combine.
**Note** If you have cooked brown & wild rice on-hand, use 2 cups of each, and saute the shallots in the 2 tsp olive oil, then just mix everything together.
Total Fat: 4.9 g
Saturated Fat: 0.7 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 3.4 g
Cholesterol: 2.5 mg
Sodium: 777.0 mg
Potassium: 161.8 mg
Total Carbohydrate: 15.8 g
Dietary Fiber: 1.2 g
Sugars: 1.3 g