Close

Wild Rice Salad

Print Recipe
Wild Rice Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 40 minutes
Servings
6-8 servings
Ingredients
For the pear and horseradish vinaigrette:
  • 1 pear peeled and halved
  • 2 teaspoon horseradish finely grated
  • 1 teaspoon honey
  • 2 tablespoons lime juice
  • 4 tablespoons extra virgin olive oil
  • 5 sage leaves
  • salt and pepper to taste
For the wild rice:
  • 2 cups wild rice
  • 1 bay leaf
For the sweet potatoes:
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 3 sweet potatoes peeled and diced into 1/2-inch cubes
  • 4 sprigs thyme
  • 1 tablespoon honey
  • 1/2 teaspoon cayenne pepper
For the salad assembly:
  • 2 cups frisée torn into 1-inch pieces
  • 1/2 cup curly parsley to garnish
  • Edible flowers (e.g. violets, marigolds, lavender), to garnish
Prep Time 10 minutes
Cook Time 40 minutes
Servings
6-8 servings
Ingredients
For the pear and horseradish vinaigrette:
  • 1 pear peeled and halved
  • 2 teaspoon horseradish finely grated
  • 1 teaspoon honey
  • 2 tablespoons lime juice
  • 4 tablespoons extra virgin olive oil
  • 5 sage leaves
  • salt and pepper to taste
For the wild rice:
  • 2 cups wild rice
  • 1 bay leaf
For the sweet potatoes:
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 3 sweet potatoes peeled and diced into 1/2-inch cubes
  • 4 sprigs thyme
  • 1 tablespoon honey
  • 1/2 teaspoon cayenne pepper
For the salad assembly:
  • 2 cups frisée torn into 1-inch pieces
  • 1/2 cup curly parsley to garnish
  • Edible flowers (e.g. violets, marigolds, lavender), to garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In Vitamix® or blender, combine pear, horseradish, honey, lime juice, olive oil and sage; blend until smooth. Season vinaigrette with salt and pepper, and refrigerate until needed.
  2. Bring large pot of salted water to boil, add rice and bay leaf, and cook until rice is tender, 25 minutes. Remove bay leaf, drain rice and spread on baking sheet to cool. Set aside.
  3. In large fry pan, heat butter and olive oil over medium-high heat and cook sweet potatoes and thyme, stirring occasionally until potatoes are tender, 20–25 minutes. Stir in honey and cayenne pepper, remove from heat and set aside.
  4. Transfer cooked rice and sweet potatoes to serving bowl and toss with dressing. Serve topped with frisée, curly parsley and edible flowers.

Leave a Comment

Your email address will not be published. Required fields are marked *

I Made ThisQuestions

Pinterest
Facebook
Google+
Twitter