Serves 8 with leftovers
Mary Anne here. This recipe is delicious served hot, cold, or at room temperature. It’s been a staple in my catering business for years and the type of work-horse recipe I can’t imagine living without. We hope you enjoy it as much as we do!
¾ lb. premium quality wild rice (generally three, 4 oz. boxes) - $3.49
3 ½ cups salted water – from stock
3 ½ cups chicken or vegetable stock – from stock
¾ cup minced scallions - $0.69
¾ cup currants - $2.99
¾ cup chopped pecans – $4.99
6 oz. Montrachet cheese - $9.98
1 1/3 cups best quality olive oil – from stock
2/3 cup Balsamic vinegar – from stock
Salt and pepper to taste – from stock
Grand Total Assuming Well-Stocked Pantry: $22.14
Cost per Serving: $2.77
1. Wash rice thoroughly in a strainer.
2. Place wild rice in a heavy pot along with chicken stock and water and bring to a boil.
3. Cover pot and reduce heat. Simmer for about 45 minutes until tender. Be careful not to overcook, as rice will become mushy. (If the rice is tender but there is still water in the pot, simply drain it in a colander.)
4. Uncover pot and fluff the rice with a fork. Simmer another 5 minutes and remove from heat.
5. Quickly rinse rice in strainer to cool. (Once cooled, I pat the rice with paper tow els to absorb excess moisture.) Set aside in medium to large serving bowl.
6. Combine minced scallions, currants, chopped pecans and crumbled Montrachet cheese. Toss into wild rice, cover and refrigerate.
7. Before serving, whisk oil and vinegar, season to taste. A sprinkle of garlic powder is a nice touch – just go lightly with it.
8. Toss salad with dressing and arrange either on individual plates or a serving platter.