Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 Wild Rice Salad with Corn and Black-eyed Peas Serves 8 or more An invigorating melange of flavors, textures and colors, this is an attractive dish to serve at room temperature, any time of year. 1 cup wild rice 3 medium carrots, thinly sliced 2 large celery stalks, finely diced 3 to 4 scallions, thinly sliced 16-ounce can black-eyed peas, drained and rinsed 3 cups cooked fresh corn kernels (scraped from 3 to 4 medium-large ears) 3 tablespoons olive oil 3 tablespoons balsamic vinegar Juice of 1/2 to 1 lemon, to taste 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley Salt and freshly ground pepper to taste Toasted pumpkin seeds for topping, optional Combine the wild rice in a saucepan with 3 cups water. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 40 minutes. Combine the cooked grain with the remaining ingredients in a serving container while still hot and stir together. Allow to cool to room temperature before serving. If making ahead of time, cover and refrigerate, then bring to room temperature before serving. Top with a scattering of pumpkin seeds, if desired. ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2006 Report Share Posted October 14, 2006 Tamara I had a salad very similiar to your salad last year at a potluck.. I tried to reproduce itbut it was not nearly as good. yours looks at least as good and it has fresh herbs to booot. I'll have to try it. GB In , Tamara L <tamara534 wrote: > > Wild Rice Salad with Corn and Black-eyed Peas > Serves 8 or more > > An invigorating melange of flavors, textures and colors, this is an attractive dish to serve at room temperature, any time of year. > > 1 cup wild rice > 3 medium carrots, thinly sliced > 2 large celery stalks, finely diced > 3 to 4 scallions, thinly sliced > 16-ounce can black-eyed peas, drained and rinsed > 3 cups cooked fresh corn kernels (scraped from 3 to 4 medium-large ears) > 3 tablespoons olive oil > 3 tablespoons balsamic vinegar > Juice of 1/2 to 1 lemon, to taste > 1/4 cup chopped fresh dill > 1/4 cup chopped fresh parsley > Salt and freshly ground pepper to taste > Toasted pumpkin seeds for topping, optional > Combine the wild rice in a saucepan with 3 cups water. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 40 minutes. > > Combine the cooked grain with the remaining ingredients in a serving container while still hot and stir together. Allow to cool to room temperature before serving. If making ahead of time, cover and refrigerate, then bring to room temperature before serving. Top with a scattering of pumpkin seeds, if desired. > > ______ > PeoplePC Online > A better way to Internet > http://www.peoplepc.com > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.