12 December 2006

Wild Rice Salad with Walnuts and Corn

There is an old building in my town I've been eyeing rather lustfully. Made of creamy brick, is located along the river, in the very place where wild rice once grew. If my resources were unlimited, I would buy it and turn it into a double-decker restaurant.

Upstairs, at Queen Marinette, the food would be formal but inventive: Steak, of course, because this is Wisconsin. Fresh-caught fish would have a prime place on the menu, as would food that reflects the region's French, German, and Scandinavian heritage: Provincial dishes in an atmosphere of elegance.

I would concentrate on regional foods, building my menu around wild rice, of course, as well as cheese, cranberries, apples, cherries and game: Rather hearty, especially in the winter, but always healthy.

Downstairs, the fare would be more casual: Soups, salads, sandwiches and soufflés. I would call my bistro the Wild Rice Café.

It is, unfortunately, only a dream at this point in my life. But it's always been fun to dream.

One of my menu staples would be this wild rice, walnut and corn salad, adapted from the American Institute for Cancer Research. AICR's recipes are delicous and usually very easy to make.

Wild and Brown Rice, Walnut and Corn Salad
  • 2 cups cooked wild rice and brown rice mix
  • 3/4 cup corn kernels
  • 2 whole scallions, sliced
  • 3 tablespoon chopped walnuts
  • 2 tablespoon chopped red onion
  • 2 tablespoon chopped red and green pepper
  • 1 tablespoon rice vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoons parsley flakes
  • Salt and freshly ground black pepper, to taste
In a large bowl, combine everything but oil vinegar and seasonings in a large bowl. Blend vinegar, olive oil and seasonings in a smaller bowl. Toss and allow to stand for 30 minutes in the refrigerator so the flavors can marry.




13 comments:

Lydia said...

Mimi, hang on to your dream -- and when the restaurant opens, let me know!

Jann said...

oh yummy-this looks so good!I am glad to see corn in salads-I need more of these recipes as I love corn!

Mimi said...

Ah, Lydia, then there is the chocolate shop dream, too...

Jann, this is very good and very easy. AICR has some very good recipes.

Tanna said...

Always dream...
I love a rice salad and with walnuts, sounds really wonderful.
Have to check out this American Institute for Cancer Research.

Mimi said...

Tanna, I get their mailings at work (one of the advantages to food writing, even at a small paper, is you get recipes sent to you) and use them frequently in my column. I've gotten raves from readers!

Fiona said...

I should make this rice salad for Christmas, it looks very good and as you say would go well with cold meats. We always have a cold buffet at Christmas.

Lu said...

Mimi, what is the "mix" that you use? Something like the Uncle Ben's mix without the seasoning? Or just mix the 2 grains together?

Mimi said...

Just a 1/2 and 1/2 blend of wild rice and brown. I usually have both on hand. I've also used commercial mixes — Near East. I always freeze rice in 1/2 cup portions. I've made this with white, brown AND wild.

Kalyn said...

I would eat there if you had a restaurant in my town! This sounds fantastic.

Mimi said...

Kalyn, you would have your own table at my restaurant!

christine said...

I hadn't even read through the entire recipe before I posted it to my del.ici.ous site. This is one I'll be making soon, for sure!
And, Mimi, don't lose that dream of owning your own restaurant, in THAT building! Dreams sometimes have a way of coming true. And I would be there for your grand opening!

Mimi said...

Well, there are dreams and there are fantasies! This sald is great, Christine — I keep wondering how it would taste with turkey or chicken added. . .

4 You With Love said...

What a great recipe!