Peppered Wild Rice Salad with Grapes and Thyme Vinaigrette
Serves 4 Difficulty
For vinaigrette: 1/4 cup olive oil 2 Tablespoons red wine vinegar 1 teaspoon chopped fresh thyme Salt and fresh ground pepper
For rice: 2 cups vegetable stock 1 cup wild rice 1 Tablespoon canola oil 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped red pepper 2 teaspoons fresh cracked black peppercorns 1/2 lb. red seedless grapes
1/2 lb. baby spinach leaves, washed and dried
For vinaigrette: Combine oil and vinegar in a small bowl and whisk until emulsified. Add thyme and salt and pepper to taste. Set aside.
For rice: Combine stock and rice in a small heavy sauce pan and bring to a boil. Cover and reduce heat too lowest setting and cook for about 55 minutes or until the rice is al dente. Check the rice at 30 minutes to make sure the water has not cooked off. If the rice is dry, add water and continue to cook. Heat the oil in a skillet over medium-high heat and when hot, add onions and green and red peppers. Saute until vegetables are just soft, then remove from heat. Transfer to a bowl and add cracked peppercorns, grapes and enough vinaigrette to moisten the rice. To assemble salad: Toss spinach with a few drizzles of vinaigrette and top with wild rice mixture.