Romantic Wild Rice Salad
photo by DeliciousAsItLooks
- Ready In:
- 43mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 236.59 ml wild rice
- 29.58 ml apple cider vinegar
- 44.37 ml olive oil
- 14.79 ml Dijon mustard
- 29.58 ml honey
- salt or pepper
- 1 garlic clove, minced
- 9.85 ml dried tarragon
- 2 scallions, chopped
- 113.39 g walnuts
- 4-6 ripe strawberries
directions
- Cook rice according to package directions. You could use chicken broth instead of water.
- In a bowl whisk together vinegar, oil, mustard, honey, salt, pepper, garlic and terragon.
- As soon as the rice is done, mix it with the dressing.
- Fold in the scallions.
- Chill in the refrigerator 30-60 minutes. This salad tastes great when it is not too cold.
- Taste and adjust seasonings. Mix in half of the walnuts. Sprinkle rest on top. You could roast them first if you wanted.
- Thinnly slice strawberries and arrange them on top.
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Reviews
-
Made for Fall 09 PAC Orphange adoption. I doubled the recipe and used a ziplock put-away container to mold it into which worked wonderfully as it slipped out of the mold cleanly and nicely. I enjoyed the flavor and beauty of this recipe, and only wish I had someone to make it for a nice romantic picnic salad. I am adding this to my Salad Cookbook and will make again for a family gathering tripling the recipe, and adding just a touch more dijon for added flavor. Thank you for sharing this recipe. 11/12 Just a note, made this recipe up to serve at my daughters wedding dinner (see pic) So many people enjoyed this recipe and asked for it...of course I referred them to this site and gave them the recipe number...Way to go girl for a real winner!!!
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This is a very good salad and a tasty dressing to boot! I plan on trying it without the wild rice which I know was a required ingredient, but wild rice is just not for me. I do like a mixture of wild rice and brown rice which I think would make for a better tasting. Also in my survey, I mentioned I thought the walnuts should be toasted, which I didn't notice was a suggestion in directions.
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I absolutely loved the dressing. I couldn't keep from dipping my fingers in it as I was waiting for the rice to cook. I think I'm going to give it a try on a bed of mixed greens too. :yummy: Now this is the first time I've ever had a rice salad, and unfortunately, I don't think it's for me. I found it different, which is a good thing, but not something I'd probably make again. Doesn't mean it isn't a good recipe, I expect I'm just not a 'rice salad' kind of person. Thanks so much for contributing to the contest, and good luck.
RECIPE SUBMITTED BY
I grew up in Germany but my background is German/Spanish/Irish/Native American.
I would say my cooking style is a mix of all of them.
I like to cook simple clean food. I usually don't use any packaged or processed products. Most of the time I make everything from scratch.
I use only organic meat and dairy products and many other organic products and I believe it makes a big difference not only healthwise but also in taste.
We have two kids. A 3 year old and a 9 year old. I try not to adapt the food for them too much. They are used to eating what we eat.
Growing up I didn't really learn how to cook. At least I didn't care enough to remember anything.But living centrally in Germany I was able to travel and eat European food in it's respective Countries: Italian food in Italy, Spanish food in Spain, French food in France and so on. I really missed that when I moved to the States.
I started cooking the week after I got married and have been cooking and teaching myself ever since.
Now cooking is not only one of my two hobbies (photography being the other one)but I also see it as therapy. It calms me down after a stressful day, it cheers me up when I feel down and it helps me center my thoughts when I have a lot on my mind.
:) Thank you so much to whoever gave me the gift of premium membership. I really appreciate it :)
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