The salad is super easy, and adjustable. I love it because it feels celebratory and is easy to serve in a buffet. It’s a recipe I evolved from the Silver Palate’s “Nutted Wild Rice” recipe and a recipe I read years ago in the NYT Magazine. There are infinite variations!
Karen’s Confetti Rice Salad
- 1 package of Lundberg Wild Blend rice (or equivalent other rice). You can get the Lundberg blend at Whole Foods and other supermarkets. Sometimes I use other rices– I’ve even sometimes repurposed leftover rice from take-out chinese or indian, but for a “company dish”, the Lundberg blends are really pretty and they taste wonderful.
- Vegetable broth for cooking rice (or chicken stock if you aren’t doing a vegetarian dish)
- 1 cup slivered almonds (you can also use pecans, walnuts, whatever)
- 1 cup dried cranberries (you can substitute golden raisins or similar)
- (Optional: .5 c cognac for soaking berries )
- 1 cup pomegranate seeds (if possible– they give jeweled appearance. I have also used kumquats.
- small-chopped golden or red pepper (you can also substitute other pretty veggies, but avoid red beets because they stain everything.)
- 1 red onion, finely chopped
- 1 bunch scallions, chopped
- parsley, chopped
- salt, pepper, red pepper flakes
- olive oil, balsamic vinegar, fresh lemon juice
Prepare the rice with the broth (I use a rice cooker.) Place cranberries in saucepan, cover with cognac and bring to a boil. Turn off and let them soak. While the rice and cranberries cool, toast the nuts in a small frying pan in olive oil and prepare the veggies. Toss everything together and adjust seasoning– you want a little zing, so add more lemon/crushed red pepper if it seems too bland.
Advertisements
