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.
Serves 4 to 6.
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.