Summer Cocktail & Appetizer Linkup: Wild Rice Salad

Happy Thursday! Today, I’m linking up with Kate @ Daffodils to share one of my favorite starter dishes, Wild Rice Salad, which I adapted from the National Museum of the American Indian’s Mitsitam Café Cookbook.

As part of my ongoing effort to get healthy and be in better shape, especially given our upcoming fall trip to Hawaii (more details about that excitement coming soon!), I've recently decided to try going meatless during the week. While I’m not sure I’ll easily be able to cut meat out of my diet completely, especially when it comes to weekend dinners out or special occasions, I’m doing well so far and am hoping to start viewing it as more of an indulgence rather than a staple. 

Perhaps one of the best things about this salad is that the list of ingredients merely provides some good suggestions, and it is entirely possible to customize the recipe with whatever seasonal combination of veggies you prefer. This slightly fruity dish also pairs well with a crisp and somewhat sweet white wine, such as Vintage Ridge Vineyards' Summer Night, one of my all-time favorites! 

Image Source: National Museum of the American Indian

What's your favorite summer appetizer, side dish or wine? 

Wild Rice Salad

Salad Ingredients 

6 cups vegetable stock or chicken broth

1 ½ cups wild rice

1 carrot, peeled & cut into 2-inch matchsticks

3 tablespoons dried cranberries

1 plum tomato, finely diced

4-5 scallions, finely chopped

½ cup pine nuts, toasted and cooled

¼ cup unsalted raw pumpkin seeds, toasted and cooled

Apple Cider Vinaigrette Ingredients

6 tablespoons apple cider vinegar 

¼ cup honey

¾ cup canola oil

Salt and pepper to taste

Instructions

In a large saucepan, combine the stock and wild rice. Bring to a boil, then reduce heat to a simmer. Cover and cook until tender for about 45 minutes. Let cool. 

Scoop the rice into a large bowl and add the carrot, dried cranberries, tomato, scallions, pine nuts and pumpkin seeds. Toss to mix. Add 1/2 cup vinaigrette and toss to coat. Cover and refrigerate for at least one hour before serving. Serves 4-6.