Catering to Nobody

Wild Rice Salad

Wild Rice Salad

½ cup raw wild rice

2 cups chicken or vegetable broth

2 tablespoons mayonnaise

1 tablespoon tarragon vinegar

½ teaspoon Dijon mustard (or more, if desired)

1 tablespoon olive oil

2 scallions, finely chopped

3 radishes, diced

1 small tomato, drained, seeded, and diced

⅓ cup jicama, peeled and diced

1 cup baby spinach leaves, well washed and drained, plus extra for lining platter

Salt and pepper to taste

The night before you are to serve the salad, thoroughly rinse the rice, place it in a glass bowl, and completely cover the kernels with water. Allow the rice to soak overnight.

The next morning, carefully strain the rice and discard the water. In a large pan, bring the broth to a boil and add the rice. Cover the pan and immediately lower the heat to the lowest setting. Allow the rice to cook, covered, about 1 hour to 1¼ hours, or until the kernels have puffed and taste done (i.e., they are not chewy or hard). Drain the rice and measure it. You should have between 1¾ and 2 cups cooked rice. Spread the kernels out on two plates to cool completely. For the salad, the kernels must be dry and cool. Pat the kernels dry with paper towels, if necessary.

In a small bowl, combine the mayonnaise, vinegar, and mustard, and whisk well. Add the oil in a thin stream, whisking all the while, until you have a smooth, blended dressing. In a medium-sized bowl, gently combine the cool rice kernels with the scallions, radishes, tomato, jicama, and spinach. Pour the dressing over this mixture and mix very gently. Taste and correct the seasoning. Chill at least 2 hours before serving. Turn out onto a small platter that you may line with spinach leaves, if desired. The salad must be consumed the day it is made; it does not keep well.

Makes 4 to 6 servings