Wild Rice Salad
A hearty and delicious salad with a miso-maple-pepper dressing. Also great with other exotic peppers like Voatsiperifery or long pepper.
Ingredients
- 1 cup wild rice
- 4 cups water
- 3 Tbsp cider vinegar
- 2 cloves garlic, chopped finely
- ½ to 1 tsp miso or soya sauce
- A few grains of cardamom, ground
- ½ tsp pink pepper, ground
- ½ tsp white pepper, ground
- 3 Tbsp maple syrup
- 1/3 cup sunflower oil
- 1 pinch salt, if desired
- ¼ cup celery, diced
- ½ cup apples, diced
- ½ cup chives or green onions, chopped finely
- ¾ cup roasted pecans
Method
-
1
Rinse rice.
-
2
In a saucepan, add water and rice.
-
3
Bring to the boil. Cover and reduce heat. Steam for 45 minutes to one hour, or until grains of rice are well cooked and plump without having burst.
-
4
Drain and rinse with cold water. Set aside.
-
5
In a bowl, combine vinegar, garlic, miso or soya sauce, peppers, cardamom and maple syrup. Whisk together.
-
6
Add rice, celery, apples, chives, and pecans to the vinaigrette. Mix together. Taste for seasoning and adjust if desired. Let stand one hour at room temperature before serving.
