Curried wild rice salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Vegetable or other stock |
| ½ | cup | Wild rice washed and drained |
| 1 | tablespoon | Olive oil |
| ½ | cup | Shallots, chopped |
| 1 | tablespoon | Curry powder |
| 1 | cup | Basmati rice washed and drained |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Pepper |
| ½ | cup | White raisins |
| ½ | cup | Carrots, chopped |
| 1 | cup | Red bell pepper, chopped |
| ½ | cup | Black olives, sliced |
| ¼ | cup | Parsley, chopped |
| Lettuce or | ||
| 1 | bunch | Watercress |
| ¼ | cup | Roasted pine nuts |
| 2 | teaspoons | Dijon mustard |
| 4 | tablespoons | Olive oil |
Directions
LEMON VINAIGRETTE
1. In a 2-quart saucepan with a tight-fitting lid, bring 1« cups of the stock to a rolling boil. Add the wild rice and stir. cover, turn the heat to low and simmer until all the liquid has been absorbed, about 1 hour. turn the heat off and let wild rice relax, covered, for about 30 minutes.
2. In a separate saucepan with a tight-fitting lid, heat the olive oil. Add the shallots and saut‚ until they begin to color, 2-3 minutes. Add the curry powder and saut‚ another minute.
3. Add the basmati rice and stir until the rice is coated with the oil. Add the remaining 1« cups stock, salt and pepper. Turn the heat to high until the liquid reaches a rolling boil. After 15 minutes, check to make sure that the stock has been absorbed. Turn off the heat.
4. Add the raisins, carrots and bell pepper to the basmati rice. Stir, covered, and let rice relax for 15 minutes.
5. Combine the cooked wild rice and basmati rice, gently tossing the grains together as you would a leafy-green salad. Add the olives and 2 tbs of the parsley and toss again.
6. To prepare the vinaigrette, combine the lemon juice, salt, pepper, mustard and oil in a jar with a tight-fitting lid; shake until blended.
7. Add the vinaigrette to the rice and toss gently, but thoroughly.
Can be prepared to this point up to 2 hours ahead and left at room temperature. Do not refrigerate.
8. Just before serving, spread the lettuce or watercress around the outer edges of a large plate. Pile the rice in the center. Sprinkle the remaining parsley and the roasted pine nuts on top of the rice.
Serve at room temperature.
Variation: Add blanched snow peas, sugar snap peas or cooked corn.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 122-123 Submitted By DIANE LAZARUS On 10-05-95