Guest guest Posted October 8, 2000 Report Share Posted October 8, 2000 * Exported from MasterCook * Wild Rice And Asparagus Salad Recipe By : The Savory Way by Deborah Madison, page 66 Serving Size : 4 Preparation Time :0:00 Categories : Grains And Cereals Madison: Savory Way Salads, Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***WILD RICE*** 1 cup wild rice 1 quart water salt 1 pound asparagus -- to 1 1/2 pounds 2 tablespoons sesame seeds 3 handfuls napa cabbage or watercress leaves -- cut into squares whole cilantro leaves ***VINAIGRETTE*** 2 scallions -- finely chopped 1 tablespoon finely sliced orange zest 5 tablespoons orange juice 3 tablespoons light sesame oil 2 tablespoons dark sesame oil 1 tablespoon soy sauce 1 tablespoon balsamic vinegar 1 tablespoon grated ginger 2 teaspoons minced garlic 1 pinch sugar 2 tablespoons roughly chopped cilantro -- up to 3 Makes 4 to 8 servings. Wild rice, whether cultivated or actually harvested from the wild, has a vigorous, earthy taste, and in a salad it would be well matched with thin stalks of wild asparagus. Lacking that, here is a recipe using cultivated asparagus. This particular rice salad is seasoned with both light and dark sesame oil, orange peel, and ginger; the asparagus stalks are cut into small rounds and dispersed among the grains of rice. Rice salads are best when the dressing is mixed with warm grains; the heat releases the fragrant oils from the herbs and spices, and the oil is absorbed by the grain. But there's no reason why an impromptu salad can't be fashioned out of leftover rice. The aromatic explosion won't be as great, but it will still taste good. Wild rice can also be mixed with long-grain brown rice or white rice or both. (If you're using different types of rice, be sure to cook them separately, as they have different cooking times.) Serve this as a first-course salad or include it on a buffet table. It's good warm, chilled or at room temperature. Begin with the rice. While it is cooking, blanch the asparagus and make the vinaigrette. Rinse the rice and put it in a pot with the water and salt. Bring it to a boil; then lower the heat and simmer until the grains have expanded and the rice is cooked, about 40 minutes. Drain it well. Snap off the tough ends of the asparagus and discard them. Slice off the tips, leaving them 2 to 3 inches long, and cut the tender remaining portion of the stems into short pieces, using a zigzag motion so that they'll have an irregular shape. Or cut them into rounds. Drop them into boiling salted water and cook them until they're bright green and tender but still a little firm-the exact time depends on the size of the asparagus, but not more than a few minutes. When done, refresh them under cold water and set them aside on a towel to drain. Make the vinaigrette and toast the sesame seeds. Combine the asparagus, rice, and sesame seeds and toss with about two thirds of the dressing. Use the other third to dress the greens. Heap the rice on a platter and encircle it with the napa or watercress. Garnish with whole cilantro leaves. To make the dressing, combine all the vinaigrette ingredients. Be sure to taste and adjust the seasonings if necessary as various brands of oil and soy sauce differ in strength. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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