Wild Rice Salad

This earthy salad is a perfect accompaniment to soup.

Yield 4-6 servings
Time 1½ hours
  • medium saucepan
  • small non-reactive saucepan
  • whisk
  • small frying pan
  • large bowl
  • small bowl
  • 1½ c water
  • ½ t salt
  • ½ c wild rice
  • ¼-½ c raisins
  • ½ c dry red wine
  • 1 T sugar
  • 2 oz pine nuts
  • 2 small heads radicchio, shredded
  • 1 c arugula, shredded
  • 1 c Belgian endive, thinly sliced
  • 3 fresh basil leaves
  • 1½ T peanut oil
  • ½ T dark sesame oil
  • 1 T balsamic or rice vinegar
  • ½ t soy sauce
  • pepper
  • fresh chives, chopped
Directions Boil water, add salt and rice, lower heat, cover, and simmer for 45 minutes. Turn off stove and let rice stand for 10 minutes. Taste – it should be only slightly firm. If not, cover and let stand another 10 minutes. Drain and let cool.

In the small saucepan, combine raisins, wine, and sugar. Simmer 10 minutes, whisking gently and occasionally. Cool, then drain.

Toast pine nuts in dry frying pan over medium heat, until they begin to brown, about 5 minutes.

Combine radicchio, arugula, endive, and basil. Toss with rice, raisins, and pine nuts.

Whisk the oils, vinegar, soy sauce, and pepper, drizzle over salad, and top with fresh chives.

Notes Adapted from Anna Thomas’ The New Vegetarian Epicure.
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Salad Index     Vegan Recipes     Vegetarian Cookbooks