SERVES 4 TO 6
We have great-tasting wild rice on the northern California Coast near Mendocino and we show it off to best advantage in this very delicious salad. It is nutty and spirited and also very pretty.
The rice can be made a night ahead, if you like. Tossing the salad is a very simple business.
It is impossible to specify exact amounts of water and the exact amount of time needed to cook rice, regardless of type. The size of the grain and the condition and length of the storage—among other factors—make hard-and-fast rules impossible. If you buy the exact same box of commercial rice time after time, you’ll hit easily on a formula. But, if you experiment with different sources (which you should, to experience the fabulously broad range of flavors and textures rice has to offer), then you’ll be left with a bit of guesswork.
What to do? Relax! Follow the remedies given here. Too wet: Put it uncovered in the oven or over low heat on your stovetop, stirring, until the excess liquid evaporates. Too dry: Sprinkle in some additional liquid, toss to glaze the grains, then cover and put the pot over low heat or in the oven to let the moisture be absorbed. The guests are waiting? Well, then pour them (and yourself) another glass of wine.
1½ cups uncooked wild rice
½ teaspoon Roasted Szechwan Pepper-Salt (page 5)
1 red bell pepper, finely diced
½ cup thinly sliced green and white scallion rings
DRESSING:
¼ cup rice bran, corn, or peanut oil
¼ cup Szechwan Peppercorn Oil (page 18)
2 tablespoons fresh ginger juice (squeezed from finely minced fresh ginger)
2 tablespoons balsamic vinegar
1½ to 2 tablespoons freshly squeezed lemon juice
1½ teaspoons kosher salt
1. Rinse the wild rice in several changes of cold water, stirring gently with your hand, until the water runs clear; drain.
2. In a 3- to 4-quart heavy saucepan, combine the wild rice, pepper-salt, and 4 cups water. Bring to a slow boil over moderate heat. Adjust the heat so the liquid simmers gently and cook, uncovered, for 20 minutes. Turn off the heat, tightly cover, and let sit for 10 minutes. The rice should be cooked but a bit al dente; about half the grains should be split. If underdone, return the liquid to a simmer and cook until done. Drain off any excess liquid. The rice can be dressed immediately or refrigerated overnight. Bring to room temperature before dressing.
3. Shortly before serving, toss the rice with the red bell pepper and most of the scallions. Whisk all of the dressing ingredients to emulsify, then toss well with the rice. Let stand for 5 to 10 minutes, toss, and taste. Adjust with a dash more salt and/or lemon juice, if needed. The flavor should be very lively.
4. Serve in large spoonfuls on plates to show off its color. Garnish with a sprinkling of the reserved scallion.
MENU SUGGESTIONS: We use this salad as a regular feature on our Peking antipasto plates. It mates perfectly with all of our smoked poultry, as well as with our sliced beef and lamb tenderloins. Add a green salad and you have a wonderful, light meal.