1 cup salted, roasted pistachios chopped so they are about the same size as arils and rice
4 green onions (Some goes in the dressing.)
1 cup feta cheese
4 cups of cleaned salad greens or Spring Mix (mesclun, spinach, red leaf, frisée, radicchio, and arugula)
Zest from 1 large lemon
Juice of 1 large lemon
3 TBSP thinly sliced green onion tops (Save the rest for the salad)
1 tsp maple syrup
1/2 tsp ground ginger
1/2 tsp ground coriander
2 TBSP high quality extra virgin olive oil
Maldon salt flakes to taste
Pepper to taste
Bring the wild rice to a boil in lightly salted water. Turn down to a simmer, put the lid on, but not completely (I put a wooden spoon in to keep the lid slightly ajar) and let cook for about 20-30 minutes, stirring occasionally, remove from heat, put the lid completely on for about 5 more minutes. Dump into a large colander and let it drip dry. Leave it for an hour or more. I made it the day before and just fluffed it up when I was ready to make the salad.
Remove the arils from the pomegranate and clean, removing all the pith. This method I learned on YouTube works well.
In a large bowl, add the wild rice and put the dressing on. If you dress the wild rice first, all the rest of the salad gets dressed as it is added. Add the greens and the remaining half of the green onions. Stir a bit, then add the pomegranate and pistachios.
Just before serving, break up the feta cheese and add it.
It’s crunchy, nutty, tart, umami, and ever bite is delicious. Except for the greens, everything is small.
In a saucepan, bring 3 cups of salted water to a boil, add 1 cup of rinsed wild rice. Let cook on a low boil for 40 minutes or until rice is tender. Check frequently and stir so it does not boil dry. Pour into a colander when done and let drain until completely dry. I left it in the fridge overnight. I added salt and pepper to taste in the morning. Seasoning during each step makes for a richer flavor without over-seasoning.
Clean 1 pound of Brussels sprouts, cut the bottoms and any damaged leaves, then slice into thin strips that you can break up into individual pieces. After I finished cutting all the sprouts I broke the slices up by working with my fingers.
Chop one small red onion
Heat a skillet on medium, grate fresh nutmeg into the pan and toast until the aroma rises. Add a few handfuls of sprouts and saute until just warmed through. Repeat until all the Brussels sprouts have been sauteed.
.In same pan, toast 1/4 cup of slivered almonds.
Mix onion, Brussels sprouts, and wild rice in a large bowl. You can either add the almonds or set to the side and add when serving (It keeps them crunchier.)
Make mustard vinaigrette to dress the salad.
1/4 cup extra-virgin olive oil.
1 tablespoon maple syrup.
Juice from 1 fresh-squeezed lemon
1/2 teaspoon Dijon mustard.
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper.
Stir this into the salad and let rest. It really takes a couple hours minimum to reach its best flavor, so make ahead and let rest. I made this for Thanksgiving Dinner. It makes 8 servings. It was a hit, there’s a nice toothiness from the rice, a nutty flavor, and a bit of crunch. It’s also colorful with the brown, bright green, and the purple of the onions, looking lovely on the table.