Wild Rice Spring Salad
MAKES 6 SERVINGS
(photo on page 76)
Wild rice isn’t technically rice, but it tastes terrific in this seasonal side dish.
4 cups water
1⅔ cups wild rice
2 teaspoons kosher salt
1 pound fresh asparagus
1 medium red bell pepper, chopped
¼ cup chopped red onion
2 stalks celery, thinly sliced
White Balsamic Vinaigrette (recipe follows)
2 cups quartered fresh strawberries
⅓ cup chopped pecans
2 ounces crumbled blue cheese
3 cups baby arugula
¼ cup fresh mint leaves
1. In a medium saucepan, bring 4 cups water, rice, and salt to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until rice is tender but not split, about 45 minutes. Drain, and rinse with cold water. Place rice in a large bowl.
2. Trim 1 inch off bottom of asparagus spears, and cut spears into ¼-inch pieces.
