I recently made the Stuffed Chicken Roast from Better Home & Garden’s December 2015 issue – I couldn’t help but be inspired by their Harvest Wild Rice Salad, served alongside. Gorgeous greens, wild rice and a citrus dressing caught my eye. Toss in a few apples, pears and toasted pecans and sprinkle on a few dried cranberries or cherries and you have a salad!
The original recipe serves 22, so it would be great on a buffet or for a larger dinner party – I cut back on some of the ingredients for our smaller party by a fourth the other night but still managed to make a bounteous wonder. I always wanted to say bounteous, but an opportunity has never really presented itself in conversation, so I can’t really be blamed for saying it now, can I? I’m done… 🙂
I didn’t cut back on the dressing – I made the full amount, thinking I’d like some stashed in the fridge. And I also generally make the full amount or at least extra wild rice – it takes a good amount of time to cook, so I stash it in the freezer in reasonable amounts to use as a side, mix with veggies, or use for a salad or a soup.
Some of the pricier ingredients were swapped out and proportions changed up – I like a salad that has mostly “goodies” and less of the less nutrient dense lettuce. Mixed greens replaced watercress (an ingredient I’ve only seen once in a store in my area!) and pecans replaced pistachios. Pistachios are plentiful and at their lowest pricing (along with most nuts) around Christmas time – buy and stock up your freezer – but frankly, I was just too lazy to open all those shells up.
And I tossed in some dried cranberries. I love a little chewy texture in a salad. In retrospect, I think I couldn’t have gone wrong with a little bacon, instead. I also forgot to add the oranges – oops! So if you’d like to make the recipe as originally stated, check Better Homes & Garden‘s site – but of course, I would think mine is better simply because I customized it to my taste!
This was really a fitting salad to serve alongside the Stuffed Chicken Roast – as a matter of fact, that recipe suggests using some of the port reduction from the roast in the dressing, but unfortunately, there was so little I couldn’t. Next time I’ll make sure to increase, and increase the dried cherries or cranberries so the salad can be sprinkled with those little port infused beauties.
Harvest Wild Rice Salad
- 1 1/2 cups uncooked wild rice, rinsed and drained
- 4 cups water
- 1 1/2 teaspoons salt
Place rice, water, and salt in a large saucepan. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until rice is tender. Drain well and cool. Toss with 1/2 of dressing, reserve the rest for the salad, itself.
- 4 navel oranges, peeled, sectioned and cut into 1 inch pieces (about a cup)
- 2 stalks celery, cut on the bias, 1/4″
- 4 red apples, cored and sliced thinly
- 4 pears, cored and sliced thinly; Bosc work well as they hold up better than some of the softer pears
- 1 cup coarsely chopped pistachios (I used pecans)
- 1 cups watercress (I used mixed greens)
- 1 cup dried cherries or cranberries
Toss ingredients in a large bowl with wild rice. Add additional dressing and toss. Serve.
- 1/4 cup cider vinegar
- 2 tablespoons finely chopped shallot (I replace with thinly sliced green onion)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons of port reduction from Stuffed Chicken Roast *
- 1 tablespoon Dijon-style mustard
- 1 teaspoon finely grated orange zest
- 3 tablespoons freshly squeezed orange juice
- 1/4 cup olive oil
* The cherry cooking liquid can be replaced by 2 tablespoons freshly squeezed orange juice and 1 tablespoon honey
Place vinegar, shallot (or green onion), salt and pepper in a jar and allow to sit for 10 minutes. Add cherry liquid or substitute, mustard, zest and juice. Shake to combine. Add oil and shake.
From the kitchen of http://www.frugalhausfrau.com, adapted from Better Homes & Gardents
Make more Wild Rice or any Long Cooking Grain and portion and freeze!
I will be bringing this Harvest Wild Rice Salad to Throwback Thursday, No. 17, where I’m honored to be a co-host as well as to Fiesta Friday number 98, with two brand-new co-hosts, Sadhna @ Herbs, Spices, and Traditions and Natalie @ Kitchen, uncorked.
Make sure to stop by and check out all the posts, and please do contribute one of your own! See you there!