Wild Rice Salad from Boston cafe

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* Exported from MasterCook *

 

Wild Rice Salad - Vicki Lee Boyajian Cafe

 

Recipe By : Vicki Lee Boyajian Cafe, Boston, MA

Serving Size : 6 Preparation Time :0:00

Categories : *Filed 2Send

Restaurants Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound wild rice

or 1+1/2 cups -- rinsed

2 celery ribs -- 1/4-inch dice

2 small tomatoes -- preferably

vine-ripened -- seeded

and cut into 1/4-inch dice

1/2 carrot -- 1/4-inch dice

1/2 red onion -- chopped fine

1/2 red bell pepper -- 1/4-inch dice

1/2 green bell pepper -- 1/4-inch dice

1/2 yellow bell pepper -- 1/4-inch dice

1/2 cup sliced almonds -- toasted until

golden

1/2 cup raisins

6 tablespoons balsamic vinegar

3 tablespoons vegetable oil

1 teaspoon minced garlic

 

In a large saucepan bring 5 cups salted water to a boil. Add wild rice and cook,

uncovered, stirring occasionally, until tender, about 40 minutes. Drain wild

rice and transfer to a bowl to cool. (Chill wild rice, covered, until cold,

about 2 hours.)

 

In a large bowl combine vegetables, almonds, and raisins and toss with wild

rice.

 

In a bowl whisk together vinegar, oil, garlic, and salt and pepper to taste

until combined well. Pour dressing over salad and toss well. (Salad may be made

2 days ahead and chilled, covered.)

 

Serves 6.

 

Vicki Lee Boyajian Cafe, American cuisine, 1019 Great Plain Ave Needham, Boston

Area, MA

 

Featured in Gourmet Magazine, July 1996

 

REVIEW at Epicurious:

* A Cook from Atlanta, GA on 03/08/99... " Great salad. Made it as far as 2 days

in advance and it was great. Travels well. If you let it sit for a day or two

you might want to cut back on the garlic, since it seems to intensify with

time. "

 

>kitpath on 3/99

 

 

 

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NOTES : vickie

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Pat Hanneman's Kitchen - recipe home page

http://home.earthlink.net/~kitpath/index.html