Gourmet Local Cont’d

Courtesy of Gourmet Pantry and Cooking School
Mediterranean Wild Rice Salad : Serves 8


  • 1 1/2 wild rice, rinsed and picked over
  • 3 1/2 cups water
  • 1 cup chopped onion
  • 1 or 2 sprigs of fresh thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • Optional: Pinch of ground or 3 pieces of whole cloves

For the dressing:

  • 2-3 Tbsp white wine vinegar, plus more to taste
  • 4 Tbsp  virgin olive oil, plus more to taste
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp freshly ground pepper, plus more to taste
  • Optional: 1 Tbsp Dijon-style mustard
  • Drops of Tabasco to taste
  • 1 large tomato, chopped into 1/2 inch pieces (about 1 1/4 cup)
  • 1 small green pepper, finely chopped
  • 1 cup artichoke, marinated and chopped
  • 1/3 cup finely chopped shallots, scallions or onion
  • 2 cloves garlic, minced
  • 2 Tbsp slivered, toasted almonds


  1. Place rice, water, chopped onion, thyme, bay leaf, salt, and ground cloves into a medium size saucepan.
  2. Bring to boil, cover and reduce the heat to simmer.
  3. Simmer for about 30-40 minutes until the rice is cooked though. Cool to lukewarm. Drain any remaining liquid.
  4. Pour rice into a mixing bowl and discard herbs.
  5. Dressing: mix vinegar, olive oil, salt, and pepper, mustard and Tabasco.
  6. Stir in the chopped tomato, artichoke, green pepper, shallots, and garlic. Pour the dressing over the warm rice and fold in gently, then taste and adjust seasoning.
  7. Sprinkle with slivered almonds before serving.

Note: May substitute lentils for the wild rice for a variation on this recipe.


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