When I went to prepare this recipe I realized just how long I had been making it – over 21 years. It was one of my first “go to” recipes when I decided that I was going to learn to cook. Ed and I hadn’t been dating long when Aunt Susie and Uncle Christopher M had us for dinner. Our contribution was homemade blueberry muffins which I assumed Susie would serve for breakfast the following day. But, my young cousins, Matthew and James, devoured them for dinner instead. Susie served this salad to the adults and I have been making it ever since.
The wild rice provides both a nutty flavor and good texture. Don’t skip the pine nuts (unless there’s a nut allergy) or the capers as they really make the salad. While I have never substituted brown rice for the white rice in this salad I see no reason why this can’t be done.
It seemed fitting to post this recipe at this time – my cousin, Matthew, was 6 at that dinner – he’s now 27 (and, much, much taller) and getting married to the love of his life, Caitlin, this weekend. I wish them many fabulous food memories together.
|Susie's Wild Rice Salad|| || |
- 1-1/2 cups long-grain rice (such as Uncle Ben’s)
- ½ cup wild rice
- 2 bay leaves
- 3-4 scallions, chopped
- 2 tablespoons fresh oregano or 2 teaspoons dried oregano
- ½ cup pine nuts, toasted
- ⅓ cup capers, drained
- 3 tablespoons fresh chives, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 dashes Tabasco
- ½ cup olive oil
- Cook both rices according to the package directions (the wild rice will take longer) and add a bay leaf to each pot.
- Remove the bay leaves when the rice is cooked.
- Whisk all of the dressing ingredients together (except olive oil) and then whisk in the olive oil.
- Transfer the rice to a large bowl, add the dressing, scallions and oregano. Toss well.
- Cover and refrigerate until cool – about 2 hours. When ready to serve add the pine nuts, capers and chives to the rice and season with salt and pepper.
Source: Susie McCawley’s book of recipes