Wild Rice and Pine Nut Salad

May 22, 2013

I am still on the prowl for recipes that can bridge the gap between "comfort food season" (in Minnesota, this lasts from October to April) and the start of our CSA in mid-June.  I have had half a box of wild rice sitting around since I made Mahnomin Porridge, so I found a Real Simple recipe for a cold wild rice salad.  The original recipe calls for "a wild and long-rice blend."  Since I live in Minnesota, where wild rice is the state grain, I used 100% wild rice instead of a blend.  I also cut the recipe in half to make it a more manageable size for two.

I had never used fresh tarragon before, and was pleasantly surprised by the licorice flavor it brought to the salad.

Serves two as a main course or four as a side dish

Adapted from the Real Simple recipe by Charlyne Mattox


Wild Rice and Pine Nut Salad Ingredients  
  • 1 cup uncooked wild rice
  • 1/4 cup pine nuts
  • 1/2 cup chopped fresh parsley
  • 2 tablespoon chopped fresh tarragon
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Bring four cups of water to a boil in a large saucepan.  Stir in rice.  Reduce heat and simmer, loosely covered, for 50 minutes.  Cool rice completely in refrigerator (rice can be made the day before if desired).

Once the rice has cooled and you're ready to assemble the salad, place pine nuts in a medium skillet over medium heat.  Cook, stirring occasionally, until golden brown, about 5 minutes.  Remove from heat.

Combine cooled rice, toasted pine nuts, parsley, tarragon, olive oil, lemon juice, salt, and pepper in a medium bowl.  Toss until combined.

Wild Rice and Pine Nut Salad