You won’t see any other rice recipe in this book, but wild rice is really a grass, and I love this salad too much to leave it out. When cooked properly, wild rice has an irresistible bite, and the nuts, berries, and scallions are like colorful, nutritious confetti. The vinegar may seem dominant at first, but after about 30 minutes, the flavors mellow. If you’re sensitive to the sharp flavor of vinegar or you’re serving the salad immediately, add 1 teaspoon less vinegar to the dressing.
Serves 4 to 6
Combine the wild rice and the water in a small saucepan and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed and the rice is firm yet cooked through, 45 to 50 minutes (If necessary, uncover and raise the heat to medium for the last 5 minutes of cooking to evaporate any additional liquid). Remove the rice from the heat and let it rest, covered, for 5 minutes. Fluff with a fork and transfer to a medium bowl.
In a small bowl, whisk together the oil, vinegar, mustard, salt, and pepper. Add to the rice, along with the scallions, radishes, almonds, and mulberries, and toss to combine. If possible, let the salad rest for at least 30 minutes before serving to allow the flavors to blend. Serve cold or at room temperature.