Wild Rice Salad with Arugula

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Wild Rice Salad with Arugula

 

3 cups water

1 tsp. salt

1 cup uncooked wild rice

3/4 cup raisins

1 cup dry red wine

2 tbsps. sugar

2 to 3 small heads radicchio

2 cups shredded arugula

2 cups thinly sliced Belgian endive

5 or 6 fresh basil leaves, cut in thin slivers

4 ozs. pine nuts

Sesame Oil Dressing, recipe follows

 

Bring the water to a boil in a medium saucepan, add the salt and the wild rice,

lower the heat to a simmer, and cover the saucepan.  Simmer the rice, covered,

for 45 minutes, then turn off the heat and let it stand for 10 more minutes. 

Check for texture - the rice should be tender-firm.  Drain away any excess water

and allow the rice to cool.

Combine the raisins, red wine, and sugar in a small stainless steel or enameled

saucepan and simmer for about 10 minutes, then leave to cool gradually.  Drain

off the excess wine syrup.   Wash the radicchio, reserve 8-10 of the largest

nice leaves, and shred the rest.  Combine the shredded radicchio with the other

greens.  Toast the pine nuts by stirring them in a dry skillet over medium heat

for 5-6 minutes, or until they just begin to color and give off a fragrance. 

Toss together the cooled rice, the poached raisins, all the greens, and the

toasted pine nuts.  Shortly before serving, season to taste with Sesame Oil

Dressing, then mound the salad in the reserved radicchio leaves to serve.

 

SESAME OIL DRESSING: (makes 1/3 cup dressing) Combine in a bowl: 3 Tbs. peanut

oil, 1 Tbs. dark sesame oil, 1-1/2 Tbs. balsamic vinegar, or sweet rice vinegar,

1 tsp. soy sauce, fresh ground pepper to taste.

Whisk together briskly or process in a blender for a few seconds.  Optional:

chopped fresh chives.  If using a blender, add the chopped chives after

processing, and leave them out if you're not going to use the dressing the same

day; they should be added at the last minute.

Serves 8 to 10.