April 2017 Recipe of the Month

Hearty Wild Rice Salad

This was a much requested recipe from our Holiday Party.
Nora S. has graciously shared it with us.

Hearty Wild Rice Salad
Equipment Needs: 3-quart saucepan, 12-inch sauté pan, medium bowl, large bowl
Ingredients:

1 cup uncooked wild rice, rinsed and drained
½ teaspoon salt
3 cups water
2 to 3 cups winter squash (preferably butternut squash) chopped small, about ½ inch pieces
½ cup plus 1 tablespoon olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon ground cumin
1 teaspoon sweet curry powder
¼ teaspoon Hungarian sweet paprika
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15 ounce) can red beans, rinsed and drained
½ cup sliced green onions
¼ cup dried cranberries, chopped
Salt and freshly ground pepper, to taste

Directions
  1. Preheat oven to 400o F.
    2. Put rice, ½ teaspoon salt and water into a medium-sized pot. Bring to a boil. Reduce heat to a simmer. Cover and cook for about 30 to 40 minutes. Rice should be tender, not mushy. Drain rice and return to pot. Keep covered while preparing ingredients for salad.
    3. Put squash in an oven-proof skillet large enough to accommodate the squash in one layer. Drizzle with 1 tablespoon olive oil and sprinkle with some salt and pepper. Roast in preheated oven for 20 to 30 minutes, until tender when poked with fork. Remove from oven and set aside.
    4. Make the dressing by whisking together the lemon juice, red wine vinegar, Dijon mustard, honey, cumin, curry powder, paprika, cayenne, and minced garlic. Gradually add the remaining ½ cup olive oil and continue to whisk until well blended.
    5. Put wild rice into a large glass mixing bowl. Drizzle a little of the dressing over the rice and stir to coat the rice. Set the remaining dressing aside.
    6. Add chickpeas, red beans, green onions and dried cranberries. Mix with a wooden spoon. Gently fold in roasted squash. Add more dressing to taste. Season to taste with salt and pepper. Store salad in a covered bowl in refrigerator. Allow the salad to come to room temperature before serving.

Makes 6 large main-dish servings.

Variation: Substitute cooked chicken or turkey for the garbanzo beans.

From Homemade with Honey by Sue Doeden. Minnesota Historical Society Press. 2015.

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