Wild Rice Salad with Corn, Blueberries, and Almonds
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A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.
- ½ garlic clove, finely grated
- 4½ teaspoons fresh lemon juice
- 2 teaspoons Champagne vinegar or white wine vinegar
- Kosher salt, freshly ground pepper
Rice and Assembly
- ½ cup long-grain brown rice
- 1 ear of corn, kernels cut from cob
- 2 tablespoons chopped red onion
- 2 tablespoons finely chopped parsley
- Freshly ground black pepper
Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.
Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
Rice and Assembly
Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45–50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.
Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out next to brown rice; let cool.
Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Toss both rices, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.
Do Ahead: Rice can be cooked 3 days ahead. Bring to room temperature before serving.