My sister Aimbot got married in the summer of 2006, in gorgeous southern California. Her friend Cat threw her a bridal shower a few days before (so everyone flying in could attend). Just the sweetest little shower I've ever attended: much giggling and chatting and glasses of champagne, no games or other such things. Good conversation and good food, what could be better?
The lunch included yummy little sandwiches and sides and an awesome strawberry tiramisu, but it was the wild rice salad that really did me in. I didn't want to be a total pig, so I took a very ladylike portion, but seriously I could've eaten an entire vat of the stuff. It was fruity and nutty and yet savory. Quite good. And Cat was gracious enough to share the recipe, that lovely woman. I'm forever indebted.
I have dubbed this Bridal Shower Wild Rice Salad because that's my fond memory of it, plus it is something that's perfect for just such an occasion: dainty and healthy, with a charming mix of ingredients. Blueberries and nuts with onion and celery to round out the flavors. Probably more of a summery salad, but I love to make this one year-round.Bridal Shower Wild Rice Salad
2 c. water
1 tsp. salt
1 c. wild rice (about 6 oz)
1/2 c. dried blueberries
1/3 c. chopped toasted pecans (About 1 ½ oz)
1/3 c. chopped unsalted cashews (About 1 ½ oz)
1/4 c. chopped green onion tops
2 Tbsp. finely chopped celery
2 Tbsp. finely chopped red onion
2 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
1 garlic clove, minced
1 tsp. Dijon mustard
1 tsp. sugar
1/3 c. oil (I use a vegetable and olive oil mix)
Combine water and salt and bring to boil. Add rice, reduce heat to medium low and cover and simmer until rice is tender, about 45 minutes. Drain well and cool.
Transfer rice to large bowl. Add next 6 ingredients. Can be prepared one day ahead. Cover and refrigerate.
Mix next 5 ingredients in blender. With blender running gradually add oils. Pour dressing over rice and toss. Season with salt and pepper.