Wild Rice Salad from Our Community Table

I have a few good recipes that use wild rice. We really enjoy it, so I am always on the lookout for more ways to use it. Recently, I tried this recipe, and it was a winner which could be a meal in itself. It is also a nice addition to a Shabbos or holiday meal if you like to have an assortment of different salads on the side.

Technically, wild rice isn’t really rice but categorized as a grass. Grass doesn’t sound very appetizing, so I understand if thus far this column doesn’t sound exciting if you have never tried wild rice. However, many of you are likely to have eaten and enjoyed it. If you’ve never had wild rice, you are missing out on something really good.

That being said, I’ve been having a harder time finding it on the shelves of our local stores. The last time I purchased it, I was thrilled to find it at Whole Foods. I am not an online food shopper, but I suppose that those of you who are might have no difficulty purchasing wild rice. Maybe I’ll get there someday. Who knows?

As someone who keeps kosher, there are not a lot of convenience items available for me here in town. The starting point for much of what I serve is my own kitchen. But grilled chicken breasts can be an exception. Sometimes Midwest Premium Kosher (formerly called Midwest Kosher Deli) has packages of fresh grilled chicken. When they do, I like to buy a package even if I don’t need it. It freezes well and is great to have on hand to use in a salad. It’s a really good product. You could grill your own chicken for this recipe, but being able to buy the chicken already grilled makes the recipe preparation super easy and faster.

Some notes: You can adjust the amounts of the vegetables, craisins, and nuts, or substitute other kinds of vegetables or use raisins or a different kind of nut. If desired, you could use a little more honey in the dressing and make it sweeter. (It’s always appropriate this time of year to use honey for a sweet new year, so feel free to use two teaspoons.) The wild rice can be made a day or two before and kept in the refrigerator until the recipe is assembled.

Deena Abraham
Community Contributor

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INGREDIENTS

• 3 c. broth or water

• 1 1/2 c. wild rice

• 1 Tbsp. oil

• 1 lb. grilled chicken breast, cut in small cubes

• 1/2 c. chopped celery

• 1/2 c. shredded carrots

• 1/2 c. finely chopped red pepper

• 2 Tbsp. diced red onion

• 1/4 c. craisins

• 1/4 c. chopped almonds, toasted

DRESSING

• 1/4 c. white wine vinegar

• 1 tsp. Dijon mustard

• 1 clove garlic, minced

• salt, to taste

• pepper, to taste

• 1 tsp. honey

• 2 Tbsp. oil

DIRECTIONS

1. Place the broth or water, wild rice, and oil in a pot. Bring to a boil. Cover, lower the heat, and simmer for 45 minutes. Cool.

2. In a serving bowl, combine the wild rice with the grilled chicken, vegetables, craisins and nuts.

3. Combine all dressing ingredients.

4. Pour dressing over the salad and toss to coat.

If you try this recipe, please write to info@thejewishfed.org to let us know what you thought!