While I'm calling this a salad, it appeals to even the most salad-averse hungry people. The nutty flavor of the wild rice is a perfect complement to the tangy soy sauce, and toasted almonds give it that satisfying crunch. I've brought it to approximately 500 potlucks, and have always come home empty-bowled.
- Chopped Spinach (Frozen): 10 ounces
- Wild Rice (Cooked): 3 1/2 cups
- White Rice (Cooked): 1 1/2 cups
- Slivered Almonds (Toasted): 3/4 cup
- Green Onions: 3/4 cup
- Vegetable Oil: 1/2 cup
- White Vinegar: 2 tablespoons
- Soy Sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Salt: 3/4 teaspoon
- Black Pepper: 1/2 teaspoon
- Chili Flakes: A pinch
*Adapted from Betty Crocker's Cookbook (circa 1991), and after that, my mom Melinda.
The How To:
- Prepare the wild rice and white rice according to package directions.
- While your rice is cooking, whisk together the oil, vinegar, soy sauce, sugar, salt, and black pepper.
- Rinse frozen spinach under running water to thaw. Drain well.
- Combine spinach, green onions, toasted almonds, and both rices.
- Pour dressing mixture over rice mixture.
- Refrigerate three hours, serve, devour.
A Few Notes:
- I know, I know - frozen vegetables. I've tried this with fresh spinach, and believe me, it's just not worth the fuss.
- Try adding a handful of fresh dill - it changes the vibe, but it's equally delicious.
- Cooking wild rice can be tricky, but in my experience the best ratio is 4 parts water to 1 part rice.
- Make sure to drain your spinach really, really well. I like to do this by squeezing it in paper towels.
- Toast the almonds! It's worth it.