17 June 2011

Wild Rice Salad with Ginger Dressing




Today the weatherman came through and then some! The sun is shining and the sky is that beautiful shade of clear blue that lends precision to every detail of our gorgeous landscape in the Pacific Northwest.

From my vantage point on the back deck there isn’t a cloud in sight.  The air is clean and  scented with late spring blossoms. The bees are busy about their work on the lavender and the bunnies have an extra bounce in their step as they dart around the garden.

This fresh and beautiful weather is the perfect setting in which to enjoy a Wild Rice Salad with Ginger Dressing. This salad first found its way into my recipe collection some years ago from a newspaper clipping. I’m sure it was the ginger that attracted my attention but the result exceeded expectations both in good looks and flavor.

This salad's bright mixture of crisp confetti colored vegetables, nutty grains of wild rice and tender orzo provide a colorful contrast that dresses up almost any main dish. The flavor blends particularly well with grilled salmon or many Asian inspired dishes. It also holds its own as an anchor for a salad buffet where it’s light gingery dressing sets it apart as uniquely fresh and flavorful.




Wild Rice Salad with Ginger Dressing

Salad

8 ounces wild rice
16 ounces orzo
8 ounces snow peas, cleaned and diced
2 large yellow or red bell peppers, diced
¾ cup red onion, finely chopped
8 radishes, cut in matchsticks

Ginger Dressing

½ cup cider vinegar
1/3 cup olive oil
1/3 cup minced fresh parsley
3 Tablespoons grated gingerroot
1 teaspoons salt
1 teaspoon Dijon mustard
1 teaspoon pepper

Cook both wild rice and orzo according to package directions.

In a very large bowl stir together the prepared wild rice, orzo, snow peas, bell peppers, onion and radishes.

To prepare the dressing: In a glass jar with a lid or in the container of a blender, combine the cider vinegar, olive oil, parsley, gingerroot, mustard, salt and pepper.  Shake or process until thoroughly blended.

Up to two hours before serving, combine the rice mixture with the dressing.  Mix until the dressing evenly coats the salad.

Note: The dressing can be made up to three days ahead and refrigerated separately.  Prepare remaining ingredients and wrap separately up to 24 hours before assembling.

Another thought: This salad makes a lot so be sure to share it with friends.

Enjoy!

7 comments:

Maureen said...

wow this looks so fresh and healthy! Makes me want to poke a fork through the screen. Lovely photos!

Kalyn said...

Love the sound of this, especially the dressing!

Anonymous said...

This is a new family favorite. I fixed it for Father's Day as a side dish for Salmon. Thanks, Arvy

grace said...

pretty, pretty, pretty! i'm glad it makes a lot, as it seems to be something that i could nosh on day after day after day!

Martha said...

This looks so good -- I love rice salads -- so much better than pasta ones!

Alanna Kellogg said...

Yum! I've got a wild rice / brown rice mixture already cooked, now I know how to use it up!

Anonymous said...

Have you tried using puffed rice in that recipe ? It looks similar to an Indian dish "bhelpuri" that uses it.