Ingredients with Measurements:
- 1 cup wild rice
- 2 cups water
- 1/2 teaspoon salt
- 1/2 cup chopped camas bulbs
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped parsley
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the wild rice in a fine mesh strainer and add it to a large pot with 2 cups of water and 1/2 teaspoon of salt.
2. Bring the water to a boil, then reduce the heat to low and cover the pot with a lid.
3. Cook the rice for 45-50 minutes or until it is tender and the water has been absorbed.
4. Remove the rice from the heat and let it cool to room temperature.
5. In a mixing bowl, combine the chopped camas bulbs, red onion, celery, parsley, walnuts, and dried cranberries.
6. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
7. Pour the dressing over the salad ingredients and toss to combine.
8. Add the cooled wild rice to the salad and mix well.
9. Adjust the seasoning to taste with salt and pepper.
10. Serve the salad chilled or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
Substitutions for ingredients:
- Camas bulbs can be substituted with chopped carrots or parsnips.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped apricots.
Variations:
- Add cooked chicken or tofu for a protein boost.
- Substitute the wild rice with brown rice or quinoa.
- Add chopped kale or spinach for extra greens.
Tips and tricks:
- Rinse the wild rice before cooking to remove any debris.
- Toast the walnuts in a dry skillet for a few minutes to enhance their flavor.
- Make the salad ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold or at room temperature.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped parsley or dried cranberries.
Garnishes:
- Chopped parsley
- Dried cranberries
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a crisp white wine or sparkling water.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
Troubleshooting advice:
- If the wild rice is not tender after 45-50 minutes, add more water and continue cooking until it is fully cooked.
Food safety advice:
- Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Camas bulbs were a staple food for many Native American tribes in the Pacific Northwest.
Flavor profiles:
- Nutty, sweet, and tangy.
Serving suggestions:
- Serve as a side dish or a light lunch.
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