Italian Wild Rice Salad with Sherry Shallot Vinaigrette
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
FOR ITALIAN WILD RICE SALAD
1/2poundgreen beans or haricots vertstrimmed (can also use thawed frozen green beans), cut into 1/2" to 1" pieces
3largeradishesjulienned or thinly sliced
1/2cupsun-dried tomatoes packed in oilchopped
1cupfresh mozzarellacut into bite sized cubes
1/3cupkalamata olivesseeds removed, quartered
2tablespoons Italian parsleychopped
FOR SHERRY SHALLOT VINAIGRETTE:
1tablespoonpommery or whole grain mustard
1/8teaspooncrushed red pepper flakesoptional
1 1/2tablespoonssherry wine vinegaror white wine vinegar
FOR THE WILD RICE:
Fill a 3 quart saucepan about 3/4 full with water and bring to a boil. Add the salt and wild rice and stir. Reduce the heat to a medium simmer and place the lid askew on top of the pot, so that steam can escape. Cook for 40-50 minutes until the rice is tender, but still a bit chewy. (consult the package directions).
Pour the rice through a fine mesh sieve and give it a shake to ensure all the liquid drains out. Return the rice to the pot you cooked it in and cover tightly with the lid. Let the rice steam for about 10 minutes, then remove the lid, fluff the rice with a fork and let it cool to room temperature.
While the rice cools, assemble the rest of the salad.
If you’re using frozen green beans, measure out about 2 cups and transfer to a large bowl to thaw and skip the next 4 steps.
BLANCH AND SHOCK THE BEANS:
If you’re using fresh green beans, Bring a small pan of water to a boil and while the water heats, cut the beans into 1” pieces. Add 1 teaspoon of salt to the water once it boils and then add the green beans. Cook the beans for 3-4 minutes or until crisp tender.
Set up an ice bath: Fill a medium bowl with equal parts water and ice and set aside.
Use a kitchen spider or slotted spoon to transfer the cooked green beans to the ice bath to stop the cooking and retain the bright green color.
Drain the beans and pat dry completely with paper towels. Set aside.
MAKE THE SHERRY SHALLOT VINAIGRETTE:
In a small bowl, combine the shallots, mustard, Italian seasoning, kosher salt, crushed red pepper flakes, vinegar and olive oil. Whisk to combine and set aside.
ASSEMBLE THE SALAD:
In a large bowl, combine the sliced scallions, radishes, sun dried tomatoes, kalamata olives and fresh mozzarella. Toss to combine.
Add the cooled rice to the vegetables and gently toss to mix the ingredients. Add the dressing and chopped parsley. Toss again and serve. Salad can be served at room temperature or chilled.
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.