Equipment
Ingredients
Wild Rice Base
- 150 g wild rice, rinsed well
- 600 ml water
- 3 g kosher salt
Mix-ins
- 150 g cherry tomatoes, halved
- 80 g kalamata olives, pitted and sliced
- 60 g golden raisins
- 50 g slivered almonds, raw
- 15 g fresh flat-leaf parsley, roughly chopped
Tangy Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 10 g dijon mustard
- 10 ml maple syrup
- 1 garlic, minced
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Combine the rinsed wild rice, water, and salt in a medium saucepan. Bring to a rolling boil over high heat.
Reduce the heat to low, cover the saucepan, and let it simmer until the wild rice grains are tender and some have popped open to reveal their light-colored interiors.
Drain any excess liquid from the wild rice using a fine mesh strainer. Spread the rice out on a baking sheet or large plate to cool to room temperature quickly.
While the rice cools, place the slivered almonds in a dry small skillet over medium heat. Toast them, stirring frequently, until they become fragrant and lightly golden brown. Transfer immediately to a cool plate to prevent burning.
In a small bowl, combine the olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and black pepper. Whisk vigorously until the mixture is fully emulsified.
In a large mixing bowl, combine the cooled wild rice, halved cherry tomatoes, sliced kalamata olives, golden raisins, toasted almonds, and chopped fresh parsley.
Pour the emulsified vinaigrette over the salad ingredients. Toss thoroughly until everything is evenly coated in the dressing.
Allow the salad to rest for at least 10 minutes before serving. This allows the wild rice to absorb the flavors of the vinaigrette.
Chef's Notes
- Rinsing wild rice is essential before cooking to remove any dust or debris from the harvesting process.
- Wild rice is actually a semi-aquatic grass seed, which is why it requires more water and a longer cooking time than standard white or brown rice.
- For an extra punch of flavor, you can cook the wild rice in vegetable broth instead of water.
- If preparing this salad a day in advance, hold back the toasted almonds and fold them in just before serving to maintain their maximum crunch.
- Golden raisins provide a bright, tart sweetness that contrasts beautifully with the briny olives, but dried cranberries or chopped apricots work beautifully as substitutes.
Storage
Refrigerator: 3 days — Store in an airtight container. The rice will continue to absorb dressing; you may need to add a splash of olive oil and lemon juice before serving leftovers.
