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SAVORY WAY: Wild Rice And Asparagus Salad

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* 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.

 

 

 

 

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