Welcome to What's Cooking, our version of a good old fashioned recipe exchange! Share your recipes with us to be featured! Our team created this series as a way to exchange recipes between club members and friends around the country—sort of like setting the table together, even with miles between us. This recipe is shared by Anna, our Ops and Customer Service Superstar.
CHESTNUT, WATERCRESS, AND WILD RICE SALAD
Adapted from the Root to Leaf Cookbook // Serves 4-6
INGREDIENTS
• 2 tablespoons unsalted butter
• 1 cup Carolina Gold rice (or basmati if Carolina Gold is not available)
• ½ cup wild rice
• 1 teaspoon salt, plus more to taste
• 3 cups of water or stock, heated
• 1 tablespoon finely diced shallot
• ¼ teaspoon Dijon mustard
• 1 tablespoon champagne vinegar
• 2 tablespoons extra virgin olive oil
• ¾ cup chopped roasted chetsnuts
• 1 large handful watercress, roughly chopped
INSTRUCTIONS
Place two small saucepans on the stove. Melt 1 tablespoon butter in each pan over medium heat. Add the Carolina Gold rice and ½ teaspoon of salt to one pan, and the wild rice and remaining ½ teaspoon salt to the other pan.
Stir both rices frequently until the Carolina Gold rice turns opaque and the wild rice becomes fragrant, about 5 minutes.
Add 2 cups hot stock or water to the Carolina Gold rice pan and 1 cup hot stock or water to the wild rice pan. Bring each to a boil, then immediately reduce to a simmer over low and cover.
Cook the Carolina Gold rice until all the liquid is absorbed, about 15 minutes, and the wild rice until it reaches the desired tenderness., 40 to 45 minutes. Turn off the heat, let rest of five minutes, fluff with a fork, and then turn the rices out into a shallow dish together to cool.
In a small bowl, whisk together the shallot, mustard, vinegar, and olive oil to make the dressing. Add the chestnuts and watercress to the rice and toss with the dressing. Taste and adjust the seasoning as needed.
Serve at room temperature with a glass of Honeymoon!
