Ingredients with Measurements:
- 2 cups cooked wild rice
- 2 cups cooked pheasant, shredded
- 1 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup chopped celery
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Special Equipment Needed:
- Large mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a large mixing bowl, combine the cooked wild rice, shredded pheasant, dried cranberries, chopped pecans, chopped celery, chopped green onions, and chopped fresh parsley.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
3. Pour the dressing over the rice and pheasant mixture and toss to coat.
4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes (for cooking the wild rice and pheasant)
Temperature:
- Serve chilled
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 15g
- Fiber: 4g
Substitutions for ingredients:
- Instead of pheasant, you can use cooked chicken or turkey.
- Instead of dried cranberries, you can use raisins or chopped dried apricots.
- Instead of pecans, you can use walnuts or almonds.
- Instead of olive oil, you can use avocado oil or grapeseed oil.
- Instead of apple cider vinegar, you can use red wine vinegar or balsamic vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of Dijon mustard, you can use whole grain mustard or spicy brown mustard.
Variations:
- Add some crumbled feta or goat cheese for extra flavor.
- Add some sliced apples or pears for a fruity twist.
- Add some cooked bacon or pancetta for a smoky flavor.
- Add some chopped fresh herbs, such as thyme or rosemary, for extra freshness.
Tips and Tricks:
- Make sure to cook the wild rice and pheasant ahead of time and allow them to cool before adding them to the salad.
- If you don't have cooked pheasant, you can roast it in the oven at 375°F for 25-30 minutes until cooked through.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- Toast the pecans in a dry skillet over medium heat for a few minutes to bring out their flavor.
Storage Instructions:
- Store any leftover salad in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- This salad is best served cold, so there's no need to reheat it.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra chopped parsley or green onions.
Garnishes:
- Chopped fresh parsley or green onions
Pairings:
- This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Serve this salad with some crusty bread or crackers on the side.
Troubleshooting Advice:
- If the salad seems dry, add a little more olive oil or dressing to moisten it up.
- If the salad seems too sweet, add a little more apple cider vinegar or lemon juice to balance out the flavors.
Food Safety Advice:
- Make sure to cook the wild rice and pheasant to the appropriate temperature to avoid any foodborne illnesses.
- Store any leftover salad in the fridge and consume within 3 days.
Food History:
- Wild rice is a staple food of Native American cuisine and has been harvested for centuries in the Great Lakes region of North America.
- Pheasant is a game bird that is popular in many cultures, particularly in Europe and Asia.
Flavor Profiles:
- This salad has a sweet and savory flavor profile, with the nuttiness of the wild rice and pecans balancing out the sweetness of the cranberries and honey.
Serving Suggestions:
- Serve this salad as a main course for lunch or dinner, or as a side dish for a holiday meal or potluck.
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