Mexican Wild Rice Salad (Insalata di Riso Selvatico alla Messicana)

I finally made the move to NY to begin the Chef’s Training Program at The Natural Gourmet Institute and once again have INTERNET!  Here is the last meal I made pre-move…a whole foods approach to Ameri-Mex fare.   It is both winter and summer friendly…serve it warm in the winter (leftovers sauté nicely) or cold in the summer (great for picnics and barbecues).  Add the jalapeño if you like some heat.

Wild rice is especially high in fiber and vitamins compared to other types of rice (it’s not really a rice, actually) and yes, it’s gluten free.  I hear the Native American hand cultivated wild rice is the best in quality, nutrition and taste, but I have yet to try it.  In the meantime, I use the common black variety.

About the corn…if it’s summer, get it fresh, slice the kernels right off the cob and throw it in the water with the asparagus.  However, this time of year you’ll want to go ahead and get it frozen.  Don’t worry about cooking it, it will thaw as the rice cooks and especially once it’s tossed with the warm rice.

Serves 4-6

Ingredients:

1 cup wild rice, soaked for 2-8 hours and rinsed

3 cups light vegetable broth or well salted water

2 teaspoons extra virgin olive oil

2 heads Belgian endive (red or white), cut into 1/2″ slices

1 cup corn (frozen or fresh)

1 jalapeño, seeded and minced

1 teaspoon ground cumin

2 tsp fresh thyme leaves, minced

1 golden beet*, peeled and chopped into small chunks

1 bunch fresh asparagus, stems snapped off and the rest cut into 1″ pieces

juice of 1 large (or 1 1/2 small) lemons

salt and black pepper, to taste

avocado, to serve

cilantro, rinsed well and finely chopped

What to do:

Begin to cook soaked wild rice in the broth or water, covered, in a medium pot.

In the meantime, place olive oil, endive, corn (if using frozen), jalapeño, cumin and thyme in a medium bowl and toss together.

After the rice has cooked for 15 minutes, add the beet chunks.  After 10 more minutes, begin to test the rice for doneness.  Once the rice is just a few minutes from doneness, add the asparagus (and corn if using fresh) and let steam with the rice.

Test the rice, asparagus and beet chunks to ensure doneness.  Pour into a strainer to allow everything to cool and to let any excess water drain off (about 10 minutes).

Add cooled rice, lemon juice, salt and pepper to bowl with vegetables.  Toss gently and serve with sliced avocado and cilantro.

Great alongside roasted tomatillos and “refried” black beans :).

*Unfortunately, I didn’t have yellow beet for this photo and had to use turnip instead.

Mexican Wild Rice Salad - The Clean Gourmet

Insalata di Riso Selvatico alla Messicana:

4-6 porzioni

Ingredienti:

200 gr di riso selvatico, impregnato per 2-6 ore e sciacquato

700 ml di brodo leggero oppure d’acqua salata

2 cucchiaini di olio d’oliva extra vergine

2 indivie, tagliate in pezzi a 1 cm

175 gr di mais fresco o 200 gr di mais surgelato

1 peperoncino fresco, tritato coi semi tolti (facoltativo)

1 cucchiaino di cumino in polvere

2 cucchiaini di timo fresco, tritato

1 barbabietola gialla, pelata e tagliata in cubetti

1 grappolo di asparagi, tagliati in pezzi da 2 cm coi gambi rimossi

succo di un limone grande

sale e pepe, a piacere

avocado, per servire

coriandolo fresco, tritato

Cosa fare:

Fate cuocere il riso selvatico nel brodo o nell’acqua, coperto, in una pentola media.

Intanto, metteteci l’olio, l’indivia, il mais (se congelato), il peperone piccante, il coriandolo, il cumino ed il timo in una scodella media e mescolate.

Dopo 15 minuti di cottura, aggiungete i pezzi di barbabietola al riso.  Dopo altri 10 minuti, cominciate a controllare il riso per la cottura.  Poco prima che sia pronto il riso, aggiungete i pezzi d’asparagi (ed il mais se usando fresco) e fateli ammorbidire col riso.

Controllate il riso e l’altra verdura per la cottura.  Scolate e lasciate raffreddare per una decina di minuti nel colino.

Unite il cotto al crudo ed aggiungete il succo di limone, del sale e del pepe.  Agitate e servite con delle fette d’avocado.

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