Cold Rice Salad
User Reviews
5
Cold Rice Salad
Description
The Cold Rice Salad features a wild rice blend cooked until tender yet firm, then cooled completely to avoid wilting the other ingredients. Pickled cherries add a distinctive sweet-tart flavor, complemented by sharp scallions and fresh parsley. Toasted pistachios provide crunch and nutty notes. The assembly avoids mixing hot rice with other ingredients to maintain texture and flavor contrast.
A specially prepared cherry spiked vinaigrette—made with shallot, Dijon mustard, sherry vinegar, pickled cherry juice, honey, olive oil, salt, and pepper—ties the salad together with balanced acidity and sweetness. The vinaigrette emulsifies smoothly and coats the salad well, adding brightness.
This salad is best served chilled, either as a side dish or light main. It can be prepared up to a day in advance, allowing flavors to meld. The combination of ingredients offers an appealing blend of sweet, savory, and crunchy elements making it a versatile option for various meals.
Ingredients
FOR COLD RICE SALAD
- 1½ cups wild rice blend or all wild rice
- 1 cup cherries drained and patted dry, pickled
- 1 bunch scallions thinly sliced
- ½ cup parsley chopped
- ½ cup pistachios roughly chopped, toasted
- 4-6 tablespoons vinaigrette or more as needed (Recipe below, cherry spiked
CHERRY SPIKED VINAIGRETTE
- 2 shallot minced
- 1 tablespoon Dijon mustard
- 1½ tablespoons sherry vinegar
- 1½ tablespoons pickled cherry juice from recipe of pickled cherries
- 1 tablespoon honey
- 6 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
FOR THE RICE:
- Bring a large pot of water to a rapid boil. Add a teaspoon of salt and 1½ cups wild rice blend. Cook until the rice is done according to package directions. The wild rice should still be firm and the softest rice will be done.
- Drain the rice in a fine mesh strainer until all the liquid is drained.
- Transfer the rice to a large sheet pan and spread it in an even layer. Cool it to room temperature. This will also help the rice dry out.
- DO NOT MIX HOT RICE WITH THE OTHER INGREDIENTS. It should be room temperature and slightly sticky or tacky.
MAKE THE CHERRY VINAIGRETTE
- Combine 1 bunch scallions, 1 tablespoon dijon mustard, 1½ tablespoons sherry vinegar, 1½ tablespoons pickled cherry juice, 1 tablespoon honey, 6 tablespoons extra virgin olive oil, ¾ teaspoon kosher salt and ½ teaspoon black pepper to a medium bowl and whisk until emulsified. Taste for seasoning and adjust as necessary. Set aside.
ASSEMBLE THE RICE SALAD
- In a large bowl, combine the cooled wild rice blend, 2 shallots, ½ cup chopped parsley, 1 cup pickled cherries and ½ cup toasted pistachios.
- Add 3-4 tablespoons of the Cherry Vinaigrette and toss to coat. Taste the salad and see if it needs more dressing. Add additional dressing 1-2 tablespoons at a time, tasting after each addition.
- You want the rice salad to be lightly coated in the dressing but not goopy. You can serve the wild rice salad chilled or at room temperature.
Notes
- Prepare the wild rice fully and cool it completely before assembling the salad to prevent wilting ingredients.
- The salad can be made a day ahead, which helps flavors develop further.
- Adjust vinaigrette quantities to your taste, adding more if needed for flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 327mg | 14% |
| Potassium | 393mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 35mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
