Wild Rice Salad With Ginger-Balsamic Dressing
Nutrition
Calories: 480 kcalCarbohydrates: 53 gProtein: 14 gFat: 34 gSaturated Fat: 11 gSodium: 888 mgFiber: 9 gSugar: 8 gVitamin A: 21.125 IUCalcium: 40 mgIron: 10 mg
Ingredients
- 1 ½ cup wild rice uncooked
- 1 teaspoon szechwan pepper salt
- 1 cup Scallions white and half the green parts, thinly sliced
- 1 whole Red bell pepper finely chopped
- ¼ cup rice bran oil or corn or peanut oil
- ¼ cup szechuan hot chili oil Szechwan Peppercorn Oil
- 2 tablespoons fresh gingerroot juice squeezed from finely minced fresh ginger
- 2 tbsp balsamic vinegar
- 1 ½ tablespoons freshly squeezed lemon juice
- 1-1/2 tsp kosher salt
Instructions
- Rinse the wild rice in several changes of cold water, stirring gently with your hand, until the water runs clear; drain.
- In a 3- to 4-quart heavy Saucepan, combine the wild rice, pepper-salt, and 4 cups water. Bring to a slow boil over moderate heat. Adjust the heat so the liquid simmers gently and cook, uncovered, for 20 minutes. Turn off the heat, tightly cover, and let sit for 10 minutes. The rice should be cooked but a bit al dente; about half the grains should be split. If under-done, return the liquid to a simmer and cook until done. Drain off any excess liquid. The rice can be dressed immediately or refrigerated overnight. Bring to room temperature before dressing.
- Shortly before serving, toss the rice with the red bell pepper and most of the scallions. Whisk all of the dressing ingredients to emulsify, then toss well with the rice. Let stand for 5 to 10 minutes, toss, and taste. Adjust with a dash more salt and/or lemon juice, if needed. The flavor should be very lively.
- Serve in large spoonfuls on plates to show off its color. Garnish with a sprinkling of the reserved scallion.