Ingredients with Measurements:
- 1 cup wild rice
- 2 cups water
- 1/2 teaspoon salt
- 1/2 cup dried mushrooms
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Medium bowl
- Whisk
Step-by-step instructions:
1. Rinse the wild rice in a fine-mesh strainer and transfer it to a large pot with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low and cover the pot with a lid. Cook for 45-50 minutes, or until the rice is tender and the water is absorbed.
2. Meanwhile, place the dried mushrooms in a medium bowl and cover them with hot water. Let them soak for 20-30 minutes, or until they are soft and plump. Drain the mushrooms and chop them into small pieces.
3. In a large bowl, combine the cooked wild rice, chopped mushrooms, red onion, celery, parsley, and walnuts.
4. In a small bowl, whisk together the olive oil and red wine vinegar. Pour the dressing over the salad and toss to coat. Season with salt and pepper to taste.
5. Serve the salad at room temperature or chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 45-50 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 12g
- Carbohydrates: 35g
- Protein: 7g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of rice instead of wild rice.
- You can use any type of dried mushrooms instead of the ones specified in the recipe.
- You can use any type of nuts instead of walnuts.
Variations:
- Add some crumbled feta cheese or goat cheese to the salad.
- Add some diced apple or dried cranberries for a touch of sweetness.
- Add some cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to rinse the wild rice before cooking to remove any debris.
- Soak the dried mushrooms in hot water to rehydrate them before chopping.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the salad cold or at room temperature.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some fresh parsley or chopped walnuts.
Garnishes:
- Fresh parsley
- Chopped walnuts
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the rice is not tender after 45-50 minutes, add a little more water and continue cooking until it is fully cooked.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salad.
- Store the salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Wild rice is a type of aquatic grass that grows in shallow water. It has been a staple food of Native American tribes for centuries.
Flavor profiles:
- This salad has a nutty and earthy flavor from the wild rice and dried mushrooms, with a slight tang from the red wine vinegar dressing.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
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