By Scott Taylor
Wild rice
Eat Well
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Wild rice is actually the grain of a species of grass. The plants grow in shallow water in small lakes and slow-flowing streams. Often only the flowering head of wild rice rises above the water. The rice grains are gathered by beating the grass with long sticks and collecting the resulting grains in a wide basket.
Wild rice has a chewy outer sheath with a tender inner grain. The result is a lovely firm texture yielding to a slightly nutty and vegetal tasting inner core.
I like to serve wild rice as a side dish. It would be perfect served cold with poached chicken breast in the summer or served warm along side a nice piece of salmon.
This recipe plays up the texture of the wild rice. The pecans help express the nutty sweetness. The cranberries add a juxtaposing tartness to the dish.
Items marked with an asterisk (*) are available at Taylor's Provisions, 208 S. Mill St., Tehachapi. Near the corner of Mill and F Streets. Part of the Mill Town Marketplace collection of businesses. You can also reach Taylor's at (661) 750-0390.
Wild Rice Salad
Ingredients:
Salad: • *2 cups cooked wild rice • *1/2 cup chopped pecans • *1/2 cup dried cranberries
• 1/2 cup chopped parsley
Dressing: • 1/2 cup orange juice • *3 tablespoons cranberry pear vinegar • *2 tablespoons cashews
Directions:
1. Place all dressing ingredients in blender and blend at high speed until smooth.
2. Combine dressing in bowl with all other ingredients. Serve immediately.
Suggestions:
If preparing ahead, keep dressing and salad separate and combine at time of service.
Will hold for up to 1-week in the refrigerator.
