Friday, February 10, 2012

SHAWTV Recipe - Wild Rice Salad with Blueberry Vinaigrette

This is a great, hearty salad which can also double as a side dish - either cold, or warmed up slightly. Saskatoon berries can be used in place of the blueberries.


1 cup wild rice
1/2 TSP salt
1/2 cup cranraisins (or fresh blueberries/saskatoon berries, if in season)
1/2 cup dried apricots, chopped
1/4 cup pan-toasted pine nuts
1/4 cup pan-toasted pepitas (pumpkin seeds)
1 cup chopped snap peas
1/2 cup chopped, fresh parsley

2 TBSP balsamic vinaigrette (can use the raspberry flavoured variety)
1/4 cup extra virgin olive oil
~2 TSP honey
1/3 cup blueberries or Saskatoon berries (frozen is fine, thaw first)
1 small shallot, finely chopped
1 clove garlic (small), minced
salt (~1/4 TSP to 1/2 TSP), freshly-ground pepper, to taste

To Cook Wild Rice:

Rinse the rice in cold water, then drain in a sieve. Combine the rice, 4 cups water and 1/2 TSP salt. Bring to a boil; cover, then reduce heat to a simmer. Cook for 40 minutes. Remove from heat. Fluff, then allow to rest 5 minutes. In a sieve, drain excess water, then run cold water over to cool completely. All to continue draining in sieve while you prepare vinaigrette and remaining ingredients.

Place all vinaigrette ingredients in a food processor or blender. If you don't have a processor or blender, mash the berries into a paste and push through a coarse sieve. Taste, and adjust for seasoning if need be.

In a large bowl, place the cooled rice, cranraisins, nuts, peas and parsley. Toss to combine. Drizzle the vinaigrette over top, tossing to combine. Garnish with additional fruite and/or parsley, if desired.