4-6tablespoonsCherry Spiked Vinaigretteor more as needed (Recipe below)
CHERRY SPIKED VINAIGRETTE
1tablespoon dijon mustard
1 1/2tablespoonssherry vinegar
1 1/2 tablespoonspickled cherry juicefrom recipe of pickled cherries
6tablespoonsextra virgin olive oil
1/2 teaspoonblack pepper
COOK THE WILD RICE BLEND
Because this is a wild rice blend, some of the rice cooks faster than other varieties. For this recipe, you want to UNDERCOOK the rice compared to the package directions, so that the rice maintains a chew -- think "al-dente".
Bring a large pot of water to a rapid boil. Add a teaspoon of salt and the rice. Set the timer to about 15 minutes and cook the rice, stirring occasionally. At 15 minutes take some of the tenderest rice and determine if it needs more time anywhere from 4-7 minutes. The wild rice should still be firm and the softest rice will be done. Drain the rice in a fine mesh strainer until all the liquid has seeped out. Transfer the rice to a large sheet pan and spread it in an even layer to cool to room temperature. This will also help the rice dry out. Do NOT USE HOT RICE TO MIX WITH THE OTHER INGREDIENTS.
MAKE THE CHERRY VINAIGRETTE
Combine the shallots, dijon, sherry vinegar, pickled cherry juice, honey, olive oil, salt and pepper to a medium bowl and whisk until emulsified. Taste for seasoning and adjust as necessary. Dressing should be tart-sweet. Set aside.
ASSEMBLE THE RICE SALAD
In a large bowl, combine the cooled wild rice blend, scallions, parsley, cherries and pistachios. Add 3-4 tablespoons of the Cherry Vinaigrette and toss to coat. Taste the salad and see if it needs more dressing. Add additional dressing 1-2 tablespoons at a time, tasting after each addition. You want the rice salad to be lightly coated, but not goopy in the dressing. (Any additional dressing can be used over a green salad or to dress a piece of grilled chicken, pork or fish.)