On our first heavy meat-course day of culinary lab, I made a wild rice salad to act as a bed for the cracklings and meat (duck? pork loin? I can't remember and I don't know my meat well enough to identify in the photo).
We improvised on the fly when a few ingredients were missing from our lab. This salad is a combination of wild rice, white rice, dried apricots, red onion, and dressing. The dressing is similar to one we did a few weeks ago--but slightly different enough that I'll post it below.
Wild Rice Salad
Yield: 24 2.7-oz. servings
1 Lb. Wild Rice
1 1/2 Lb. Long Grain White Rice
4 oz. Apricots, dried
12 oz. Red Onion, chopped
4 oz. Walnuts, toasted, chopped
Water, as needed
Kosher Salt, as needed
1. Rinse the wild rice and place in a stock pot with 1 gal. salted water; simmer about 40 minutes or until the ends of the grains have begun to split open.
2. Cook the long grain rice using a rice maker.
3. Steep the apricots in boiling water until hydrated, then drain.
4. Drain the wild rice and toss with 3 fl. oz. vinaigrette (below). Cool to room temperature. Add the long grain white rice. Combine well.
5. Add the remaining ingredients and mix the salad; toss with more vinaigrette to bind and season. Rest at room temperature for 30 minutes.
Red Wine Vinaigrette
3 fl. oz. Red Wine Vinegar
1 fl. oz. Dijon Mustard
6 fl. oz. Vegetable Oil
1 Tbsp. Shallots, minced
1 tsp. Garlic, minced
3 Tbsp. Parsley, minced
Salt & Pepper, to taste
Whisk all ingredients together and adjust seasoning to taste.