La migliore insalata di riso selvatico

Ingredienti

• 1 teaspoon olive oil
• 1 cup wild rice, rinsed
• 1 3/4 cup vegetable broth, chicken broth or water
• Pinch of Salt
• 1 tablespoon white miso
• 2 tablespoons orange juice, freshly squeezed
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon red wine vinegar
• 1/4 cup oil (canola, vegetable or olive oil)
• 1/2 cup halved seedless grapes
• 1/4 cup almonds, slivered
• 1/4 cup crumbled blue cheese
• 1/4 cup thinly sliced green onions (white and green parts)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Preparazione

1. 1

   --- To Make the Wild Rice ---

2. 2

   Cook the wild rice: Add the oil, rice and broth or water into a medium saucepan over medium-high heat and bring to a boil.

3. 3

   Cover with a tight-fitting lid, reduce the heat to low and cook for 45 minutes or until the rice is tender. Remove from the heat and let it rest with the lid on for 10 minutes. Remove the lid and fluff the rice with a fork. Set aside and let it cool for about 30 minutes.

4. 4

   --- Citrus Miso Vinaigrette ---

5. 5

   Mix the vinaigrette: In a jar place all the ingredients. Close the lid and shake vigorously until the miso is well incorporated and the vinaigrette is smooth and emulsified.

6. 6

   --- To Prepare the Salad ---

7. 7

   Combine Salad Ingredients: In a bowl toss together the wild rice, grapes, almonds, blue cheese and green onions. Season with salt and pepper.

8. 8

   Toss salad with vinaigrette: Drizzle with the vinaigrette to desired taste and toss well. Serve