This wild rice and salmon dish is a perfect salad for your Thanksgiving lineup.
To mangle Robert Burns, the best laid recipe plans aft gang agly . . . but also sometimes turn out deliciously regardless. My original thought with this dish was to make a sort of wild rice maki, that would be fitting on a Thanksgiving table, rolled up in slices of lox-style smoked salmon. Round 1: Tastes great, but sliced salmon won’t hold the shape together well enough. Round 2: Chopped up salmon and mixed it into the rice, and tried using nori to wrap the whole mixture up. Not sticky enough to work. Round 3: Decide the tasty rice mixture does just fine all on its own. Tossed in a bowl it is!
As it stands, the salad is gluten-free (some would consider it grain-free as well, as wild rice is actually a kind of grass) and dairy-free, though I have it on good authority that some crumbled chevre in the mix is a lovely addition as well.
WILD RICE SALMON SALAD
1/2 cup wild rice
2 cups water
1/4 cup pine nuts
1/4 cup chopped flat-leaf parsley
zest of 1 lemon, squeeze or two juice
8 ounces smoked salmon, chopped
1/2 teaspoon salt
freshly ground black pepper to taste
Bring rice and water to a boil, then reduce to a simmer (not too low though, you still want some gentle bubbling) and cook for 45 minutes to an hour. Toss with a fork and transfer to a mixing bowl, then let cool while you prep the other ingredients.
Toast the pine nuts in a dry skillet over medium-high heat, shaking pan frequently, until just turning golden brown. Remove and let cool a bit, then chop. Add to rice with all remaining ingredients and toss together. Serve!
Other creative wild rice creations:
Wild Rice with Asparagus, Marinara and a Poached Egg by Foxes Love Lemons
Kale and Wild Rice Casserole by Half Baked Harvest
Wild Rice with Sausage and Mushrooms by Kalyn’s Kitchen
Chicken and Wild Rice Soup by Iowa Girl Eats
Sprouted Wild Rice and Beet Salad by My New Roots
Roasted Acorn Squash with Wild Rice Pistachio Stuffing by A Couple Cooks
– posted by Anne