Here’s a Wild rice salad recipe that I brought to the Thanksgiving party at our dear friends home. Recipe is from Cooking Light magazine. I tweaked it just a little bit to make it a little more tastier. It is colorful and festive looking. It is great addition to the holiday buffet table or as a filling weeknight meal.
Wild Rice Salad with dried Cranberries and Pecans
- 1 cup Wild Rice
- 2 cups Brown Rice Long grain (I used brown basmati)
- 1 Leek Large , finely chopped
- 2 cloves Garlic , finely minced
- 1 Carrot Large , peeled and diced
- 1 Turnip Medium , peeled and finely chopped
- 1 tbsp Thyme Fresh , chopped
- ½ cup cherries Dried
- 2/3 cup Pecans , toasted and chopped
- 1 tbsp Lemon juice
- To taste Salt Pepper &
- 3 Green Onions , chopped
- Cook Wild Rice: Thoroughly rinse and drain wild rice. Bring 4cups of water to a boil, add rice along with salt to taste. Bring to a boil, lower the heat, cover and simmer for 45 minutes or until rice is tender. Drain the excess water, fluff the rice and keep aside.
- Cook Brown Rice: Combine rice and 3cups of water. Bring to a boil, lower the heat, cover and simmer till all the water is absorbed and the rice is tender, about 25~30 minutes.
- Heat 2tbsp olive oil in a large saute pan, add leeks, garlic and thyme. Cook for 3~4 minutes.
- Next add carrot, turnip, salt and pepper. Cover and cook till the veggies are tender, about 6~8 minutes.
- Add dried cherries, toasted pecans, wild rice and brown rice. Check and adjust the seasoning. Cover and cook for 3~4 minutes for the flavors to mingle. Turn off the heat and stir in the lemon juice. Sprinkle the chopped green onions on top and serve warm or at room temperature.