Sunday, May 08, 2005

Wild Rice and Summer Succotash Salad

Wild Rice and Summer Succotash Salad (Adapted from CL)

3 cups water
1 cup wild rice
1/3 cup red wine vinegar
1/4 cup chopped fresh parsley
1/4 cup Dijon mustard
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped green onions
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3 tablespoons extravirgin olive oil
1 cup frozen edamame
1 cup fresh shelled green peas
1 cup finely chopped celery
1 cup finely chopped red bell pepper
1 cup finely chopped red onion
1 cup diced plum tomato
4 romaine lettuce leaves
1/4 cup sliced almonds, toasted

In a medium saucepan, add water and bring to a boil. Stir in rice - cook, covered, until tender, about 40 to 45 minutes.

While you wait for the rice to cook, whisk together vinegar, parsley, Dijon, basil, green onions, thyme, salt, pepper and garlic in a medium bowl. Whisk the oil into the bowl in a slow stream until thoroughly combined.

Drain the rice well and scoop it into a large bowl - add 1/4 cup of the vinegar mixture - toss well. Set aside to cool.

In a medium saucepan of boiling salted water, add frozen edamame and cook until tender, about 5 minutes. Two minutes into the cooking time, add in the fresh green peas. Drain and plunge the edamame and peas into ice cold water to cool them down. Drain again. Stir the cooked edamame, peas, remaining vinegar mixture, celery, bell pepper, onion and tomato into rice mixture.

To serve, place a large romaine leaf on each plate and evenly divide the rice salad between them. Scatter the top of each with a tablespoon of the toasted almonds.

Makes 4 servings.

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