A chewy whole grain salad. Delicious on its own or as a tasty side dish to grilled meats or a roast.
Course Salad, Side Dish
Keyword sun dried tomatoes, wild rice
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
1/2poundgreen beansends trimmed
1/2cupsun-dried tomatoes packed in oilreserve some oil for dressing, drained, chopped
2scallionsthinly sliced on the diagonal
1/4cupred onionfinely diced
1/4cupkalamata olivesseeds removed, quartered
2tablespoonsalmondssliced, lightly toasted
1tablespoonwhole grain dijon mustard
1/4teaspoonblack pepperfreshly ground
2tablespoonsoil from jar of sun-dried tomatoes
2tablespoonssherry wine vinegar
In a 3 quart saucepan, bring water and salt to a boil. Add green beans to water and cook for 3-4 minutes, until crisp tender.
Meanwhile, prepare an ice bath. In a medium bowl add 2-3 cups of ice and equal amounts of water.
With tongs or a slotted spoon, transfer green beans to the ice bath to halt cooking and preserve their bright green color.
Add rice to the green bean water and stir. Reduce heat to medium and cook for 30 minutes with lid slightly askew to allow steam to escape. Strain water from rice and return rice to pot, cover with lid and set back on burner with the heat off for 20-30 minutes. Rice will steam and soften during this time.
Remove green beans from ice bath. Dry them with paper towels. Cut green beans into bite size pieces and transfer to a large bowl.
Add sun-dried tomatoes, scallions, red onion, kalamata olives, dried cranberries and italian parsley. Toss to combine.
In a small bowl combine garlic, mustard, salt, pepper, oil from sun-dried tomatoes, olive oil and sherry wine vinegar. Briskly whisk to emulsify dressing. Set aside.
Add wild rice to green bean mixture. Toss to combine. Add dressing, toss to combine. Just before serving, sprinkle salad with toasted almonds.
This salad will hold up for several days in the refrigerator -- even with the dressing. I actually think it's better the second day. Because I like to maintain the crunch of the almonds, I typically garnish this salad just before serving.