Wild Rice Salad with Celery, Chard and Walnuts
I got this recipe off the internet about a year ago and have made it MANY times since. It’s a household favorite with the interns and the family, and I love it because it’s very quick and simple to prepare. I often find myself without any walnut oil in the house and it still taste good without (though it’s definitely better with). I also go heavier on the celery than the recipe calls for.
For the salad:
1 quart water, chicken stock or vegetable stock
1 cup wild rice, rinsed
½ bunch of chard leaves (optional)
Salt to taste
1/3 cup lightly toasted broken walnut pieces
3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
1/2 cup chopped fresh parsley
1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
For the dressing:
2 tablespoons freshly squeezed lemon juice
2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
1 small garlic clove, minced
Salt and freshly ground pepper to taste
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
2 tablespoons buttermilk or plain low-fat yogurt
1. Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
2. Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.
Yield: Serves 4 to 6