Molly’s Nutty Wild Rice Salad

by Sarah on February 14, 2012

This is one of those salads that you look at and say to yourself internally “that isn’t going to be very good”, because really, how good can some boiled wild rice and peas be?  Even with vinaigrette on it, it seems hecka boring.

SURPRISE KER-BLAM, its effing delicious and guess what my darlings?  It’s frigging good for you too.  My cousin Molly made this when we were all together at her sister’s place (my other cousin, duh!)–it was this beautiful, scenic, perfect Minnesota lake property.  I thought I died and went to heaven. Of course it snows there, but in June, it was perfection.

I’ve talked about Molly a little bit here and there on this here blog–she is originally from Nana’s hometown of Owatonna, Minnesota and is the daughter of Nana’s brother John. She came out to live with Nana and Boppa for a while when I was a wee lass.  I thought she was the COOLEST OF ALL COOL CATS.  She stayed with N & B for a while, and also was good pals with my Auntie Anne and lived in San Jose for a minute.  She is now a Georgia Peach and is a graphic designer and I think she is probably still one of the coolest of ALL THE COOL CATS.

What does any of this have to do with anything?  Nothing!  But it’s Molly’s recipe and that’s Molly.  She’s cool.  And made so much cooler now that she gave me this recipe—because it’s awesome.  I know that wild rice is available anywhere, but Molly’s big brother Barney actually mailed me Minnesota Wild Rice and that’s what I made this recipe with (Thanks Barney!  I think you’re cool, too!).  So, you know, if you could get some wild rice from Minnesota, I’m sure it will be better.

One of the strange parts of making this salad is the dressing.  Just don’t even taste it.  It tastes kind of weird on it’s own.  I thought maybe I’d done something wrong, or maybe Molly didn’t send me an ingredient or something. But I just went with it.  Poured it over the rice and let it absorb.  Mixed in the other salad ingredients.  Then finally tasted it again.

And there it was.  The most wholesome and scrumptious salad you’ll eat this year.  You just can’t mess with it.  Don’t challenge it.  It improves with age too. One note: Molly says if you are making more than one batch, make them one at a time, do not try to double or triple the rice–it won’t absorb right.

Molly’s Nutty Wild Rice Salad

Ingredients

  • FOR SALAD:
  • 1 cup wild rice
  • 2 cups beef stock
  • 1 cup frozen peas, thawed
  • 2 stalks celery, sliced thin and on the bias
  • 4 green onions, sliced thin and on the bias
  • 1/4 cup sliced almonds, toasted
  • FOR DRESSING:
  • 2 Tbsp red wine vinegar
  • 1 Tbsp soy sauce
  • 1 tsp sugar
  • 1/4 cup vegetable oil
  • 2 tsp sesame oil

Instructions

  • Cover rice with cold water. Heat to boiling, then drain water and add beef stock. Simmer until absorbed, approximately one hour (or until tender, then drain excess stock).
  • Combine dressing ingredients.
  • While rice is still warm, toss with dressing and cool.
  • Add the rest of the salad ingredients.
  • Toss and chill.
http://www.undercovercaterer.com/2012/02/mollys-nutty-wild-rice-salad-recipe/


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