WILD RICE, WALNUTS cranberries, and roasted vegetables—a finer, more seasonal salad could not grace a Thanksgiving table.
SERVES: 6 TO 8
INGREDIENTS:
- 1½ cups wild rice
- 4½ cups water
- 1 teaspoon salt
- 1 small shallot, minced
- 3 tablespoons sherry vinegar
- ½ teaspoon Dijon mustard
- 1 teaspoon sugar
- 6 tablespoons walnut oil (see Note)
- Salt and freshly ground black pepper
- ½ pound pearl onions or white boiling onions, halved or quartered if large
- 1 medium-size fennel bulb, cut into matchsticks and stalks discarded
- 1 cup walnut pieces
- 1 cup dried cranberries
INSTRUCTIONS:
- Rinse the rice in a sieve under cold running water. Drain. In a medium-size saucepan, combine the rice, water, and salt. Cover and bring to a boil, then reduce the heat and simmer for 40 to 60 minutes, until the rice is tender and most of the grains have burst open. Drain off any excess water.
- To make the vinaigrette, combine the shallot, vinegar, mustard, and sugar in a small bowl. Whisk in the oil until emulsified. Season with salt and pepper to taste.
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the onions and fennel. Add 2 tablespoons of the dressing and toss to coat. Arrange in a single layer in the pan.
- Roast for 20 to 30 minutes, until the vegetables are just barely browned, stirring or shaking the pan occasionally for even cooking.
- Meanwhile, spread out the walnuts on a baking sheet. Roast until fragrant, about 5 minutes. Check after a few minutes and remove as soon as the nuts begin to color; do not allow them to scorch.
- In a large serving bowl, combine the rice, roasted onions and fennel, walnuts, and cranberries. Pour the remaining dressing over the salad and toss to mix. Season with salt and pepper to taste.
- Chill for at least 1 hour to allow the flavors to blend. If chilling for longer than 1 hour, let the salad lose its chill before serving.
NOTE:
- Walnut oil, at its best, is dark, heavy, and fragrant with walnuts.
- It makes a superior addition to this salad. Look for walnut oil in natural food and specialty food stores.
- Like all nut oils, it should be stored in the refrigerator and used within 2 months.
PEELING PEARL ONIONS:
- It is a lot easier to peel pearl onions if you first give them a soak in boiling water to loosen the skins.
- Put them in a bowl with boiling water to cover and let them stand while you prepare the other ingredients.
- By the time the water has cooled enough to put your hands in, the onions are ready to slip out of their skins.
