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Wild Rice Salad

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Wild Rice Salad

Last year for Thanksgiving, we went to Idaho to visit with Craig's parents. My mother-in-law made a delicious wild rice salad. She sent me the recipe and I immediately ran out and bought a box of wild rice. And then I never made the salad. The wild rice sat in our pantry for almost a year and I finally decided to do something with it. But there was a problem - I couldn't find the recipe! So, I took a peak at what we had on hand, and threw a very simple salad together in its place. This was super easy to make and very satisfying to eat. There are just a handful of ingredients, but the salad is chewy and crunchy, slightly sweet and slightly sour, two of my favorite combinations. In fact, I made it a few weeks ago and I've been thinking of it since.

Wild Rice Salad
serves 4

3 cups cooked and chilled wild rice (or mix of wild rice and white rice, that's what I used)
1 serving red wine vinaigrette (about 1/3 cup)
2 oz feta cheese, crumbled
1 oz pine nuts
1/2 cup parsley, torn

Toast pine nuts in a small saute pan, taking care not to burn.

In a large bowl, mix rice, feta cheese, pine nuts and vinaigrette.  Once well mixed, add in parsley.

Serve, enjoy and marvel at how such a simple dish is so good.




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