We couldn't have an American potluck dinner that didn't include at least one thoroughly native dish. The wild rice, hickory nuts, and dried cranberries in this salad are a nod to the potluck's origins.
Salad keeps, covered and chilled, 3 days.
Recipe information
Total Time
1 1/4 hr
Yield
Serves 12
Ingredients
For vinaigrette:
Preparation
Step 1
Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 minutes to 1 hour.
Make vinaigrette while wild rice is simmering:
Step 2
Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.
Cook white rice:
Step 3
After wild rice has been simmering 20 minutes, boil white rice and 1 1/2 cups water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more. Remove from heat and let stand, covered, 5 minutes.
Assemble salad:
Step 4
Rinse cooked wild rice in a sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.
Step 5
Serve at room temperature.
