Wild Rice Salad

It’s been a while!  But look, I made food!

It’s simple and delicious, which is basically the new black around here.

Wild Rice Salad

(Adapted from Bon Appetit)

1 cup wild rice
1 cup radishes
1/4 c toasted unsalted pecans (or another nut)
3 T fresh chives
2 oz feta
1/4 c olive oil
2 T sherry vinegar
Salt and pepper

Make the rice: combine rice, 2 cups of water, and a pinch of salt in a saucepan. Bring to a boil, then cover, reduce heat, and simmer for 45-50 minutes. The rice will be chewy when cooked, and there may be leftover water. If so, just drain it in a colander.

Meanwhile, slice the radishes thinly (I used a mandoline) and then chop roughly, just so most pieces are smaller than a whole slice. Put these into a large bowl. Chop chives (or snip them with scissors) into the same bowl.

In a small jar or bowl, make dressing by combining the olive oil, vinegar, and some salt and pepper.

When the rice is done, add it to the bowl. If you’re impatient, rinse the rice under cold water to help it cool; otherwise you can just wait, stirring occasionally. Once it’s no longer hot, crumble in the feta, sprinkle on the pecans, and dress.  Taste and add more salt and pepper if you like.