| wild rice christmas salad

November 9, 2010

This morning, riding to my studio, I saw the Melbourne City Square Christmas tree in parts, on the back of a series of trucks parked along Swanston Street. It was a strange scene. Out of context, and in giant pieces they didn’t look as shiny as I expected. This time last year I was in Berlin and at Christmas markets all over town were real pine trees two storeys high, strung with lights and ornaments. In London I watched men unfurl one of these types of trees, it was all trussed up and as they undid the ropes the arms of the pine relaxed out, and it was like it shook itself and settled into the square. Here in Melbourne we have a hot day, and a dusty metal and plastic giant tree, in pieces, on the back of trucks.

For Sarah and I, Christmas is normally in QLD, so that means hot, hot, hot. In my family, my mum always makes this wild rice salad, which is very refreshing on a hot day. You could make it any time, because it’s delicious, but it’s very festive. The colours of the salad are red and green (just like the tree!) and the currants add a sweet Christmas bite.

Wild Rice Christmas Salad

for the salad
200g wild rice
2 red capsicums, diced small
1 green capsicum, diced small
1 sprig of spring onion, sliced finely into rounds
200g pecans, chopped roughly
150g currants

for the dressing
2/3 olive oil
1/3 apple cider vinegar
1 tsp Dijon mustard
1 tsp tahini
1 small garlic clove, sliced very finely
pepper and sea salt

Cook the wild rice as per packet instructions, this should take about 45 minutes and the rice should crack and curl. Drain and fluff with a fork. Assemble in a bowl with other ingredients. Assemble dressing in a jar and shake. Dress salad and serve.

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wild rice christmas salad: 7 comments

  1. Imogen Says:

    This is going to be my contribution my family christmas fare this year! This and summer pudding. Nice one ladies! x

  2. P Says:

    This looks great; I think I’ll be making this at Christmas too! Just wondering a couple of things. I went to get some wild rice, and it was $3.50 for 100g. It was also really black, which doesn’t look like the photo. Do you use all wild rice, or a combination of wild rice and brown rice? Also do you think pine nuts would be an ok substitute for pecans (allergic to nuts, but, strangely, not pine nuts). If not, can you suggest anything else as a substitute? And are the oil and vinegar measurements are in cups?

    Also, any news on the next cooking club?

    Thanks

  3. Mark.S. Says:

    I’m salivating already! My family will be blown away when I present this number. Awesome blog, definitely bookmarked.
    Cheers
    Mark

  4. romy Says:

    Dear P – The rice is very black before it’s cooked – so don’t worry, as it cooks it cracks down the centre as it curls, and the insides are white – so that’s why in the photograph it looks like it’s a combination of white and black rice. I think rather than using pine nuts you should just leave out the nuts … but maybe have a try with the pine nuts and see what it tastes like? I normally use two packets of the wild rice – they are 100g I’ll adjust the recipe! I normally make my dressing in a jar so that I can shake it, and just use those ratios depending on how much dressing I need.

    Cooking Club is postponed to next year, despite Sarah and my best intentions we haven’t been able to fit another in this year – but will announce one early next year.

    Hope this has answered all your queries!

    Romy x

  5. P Says:

    Thanks Romy, I will give the wild rice a go.

    I did end up trying the pine nuts, and it was pretty good! Still light and refreshing, so seemed to suit the other ingredients well, and also provided a bit of texture.

    Haha, thanks

  6. Denise Taylor Says:

    Hi Romy, I love the look of your Christmas salad so I’m making it for my family on Saturday night when they come over to trim the tree! I’ll stuff some (small)chicken fillets with fetta, sundried tomatoes and spinach, lemon and bbq them. Served with your Christmas salad (substituting pinenuts for pecans) it will look ab fab – perhaps I’ll have a green salad too… then something with blackberries for dessert!
    ab fab blog…very cool ladies – your photos are superb!

  7. Tenina Says:

    Hey guys, love your site. I have a recipe similar to this one, but this is now on my list. Sounds like my kind of food.!
    Thanks :)

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