Italian Wild Rice Salad with Sherry Shallot Vinaigrette
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5.0
6 reviews
Excellent
Italian Wild Rice Salad with Sherry Shallot Vinaigrette
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A chewy whole grain salad. Delicious on its own or as a tasty side dish to grilled meats or a roast.
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Ingredients
FOR ITALIAN WILD RICE SALAD
- 1 cup wild rice
- 1 teaspoon salt
- ½ pound green beans or haricots verts trimmed (can also use thawed frozen green beans), cut into 1/2" to 1" pieces
- 3 scallions thinly sliced
- 3 large radishes julienned or thinly sliced
- ½ cup sun-dried tomatoes packed in oil chopped
- 1 cup fresh mozzarella cut into bite sized cubes
- ⅓ cup kalamata olives seeds removed, quartered
- 2 tablespoons Italian parsley chopped
FOR SHERRY SHALLOT VINAIGRETTE:
- 1 small shallot minced
- 1 tablespoon pommery or whole grain mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper flakes optional
- 1½ tablespoons sherry wine vinegar or white wine vinegar
- 4 tablespoons olive oil
Instructions
FOR THE WILD RICE:
- Fill a 3 quart saucepan about 3/4 full with water and bring to a boil. Add the salt and wild rice and stir. Reduce the heat to a medium simmer and place the lid askew on top of the pot, so that steam can escape. Cook for 40-50 minutes until the rice is tender, but still a bit chewy. (consult the package directions).
- Pour the rice through a fine mesh sieve and give it a shake to ensure all the liquid drains out. Return the rice to the pot you cooked it in and cover tightly with the lid. Let the rice steam for about 10 minutes, then remove the lid, fluff the rice with a fork and let it cool to room temperature.
- While the rice cools, assemble the rest of the salad.
- If you’re using frozen green beans, measure out about 2 cups and transfer to a large bowl to thaw and skip the next 4 steps.
BLANCH AND SHOCK THE BEANS:
- If you’re using fresh green beans, Bring a small pan of water to a boil and while the water heats, cut the beans into 1” pieces. Add 1 teaspoon of salt to the water once it boils and then add the green beans. Cook the beans for 3-4 minutes or until crisp tender.
- Set up an ice bath: Fill a medium bowl with equal parts water and ice and set aside.
- Use a kitchen spider or slotted spoon to transfer the cooked green beans to the ice bath to stop the cooking and retain the bright green color.
- Drain the beans and pat dry completely with paper towels. Set aside.
MAKE THE SHERRY SHALLOT VINAIGRETTE:
- In a small bowl, combine the shallots, mustard, Italian seasoning, kosher salt, crushed red pepper flakes, vinegar and olive oil. Whisk to combine and set aside.
ASSEMBLE THE SALAD:
- In a large bowl, combine the sliced scallions, radishes, sun dried tomatoes, kalamata olives and fresh mozzarella. Toss to combine.
- Add the cooled rice to the vegetables and gently toss to mix the ingredients. Add the dressing and chopped parsley. Toss again and serve. Salad can be served at room temperature or chilled.
Notes
- This salad will hold up for several days in the refrigerator -- even with the dressing. I actually think it's better the second day. Because I like to maintain the crunch of the almonds, I typically garnish this salad just before serving.
Nutrition Information
Show Details
Calories
285kcal
(14%)
Carbohydrates
27g
(9%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Cholesterol
15mg
(5%)
Sodium
877mg
(37%)
Potassium
400mg
(11%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
719IU
(14%)
Vitamin C
18mg
(20%)
Calcium
134mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 877mg | 37% |
| Potassium | 400mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 719IU | 14% |
| Vitamin C | 18mg | 20% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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