Wild Rice Salad with Xoconostle and Pine Nuts

This recipe was in our January newsletter. You can sign up for it using the form on the left, if you’d like. This salad was a huge hit and I keep getting asked for copies, so here you are.

You may be surprised but I read Everyday Food each month. It’s not haute cuisine but it’s a great source for inspiration when you are faced with the “What to cook for dinner” dilemma. They recently had a Wild Rice with Dried Fruit and Nuts side dish and I decided to noodle around with the recipe and came up with the following. I thought it was delicious and my kids ate it all with no prompting. i think it would make a fine stuffing for poblano or bell peppers. Everyday Food notes the original goes well as a side dish with roasted chicken, turkey, or braised pork shoulder but I think it stands on its own.

Rice_salad

Ingredients
Serves 4 to 6.

4 scallions
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 1/4 cup Rancho Gordo wild rice
2 tablespoons Stivalet Banana Vinegar
1/4 cup Xoxoc sweet dried xoconostle
1/4 cup Xoxoc sweet dehydrated xoconostle
1/2 cup pine nuts, toasted

1.Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and 2 cups of water and bring to a rapid boil. Reduce heat to a bare simmer, cover and let cook for an hour.

2. Meanwhile, cut up the dried xoconostle pieces into small bite-sized pieces. Kitchen scissors are idea. Then, in a small saucepan, combine vinegar, dried xoconostle, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and whole pine nuts. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

Leave a comment

Your email address will not be published.


*