Confetti Wild Rice Salad
With a touch of fresh ginger, sweet peppers, and nuts, this great holiday side dish is accomplished in half of the usual time. For a complete menu, you can let the salad stand while you prepare Turkey Breast with Cranberry-Ginger Relish.
- wild rice, 1½ cups (9 oz/280 g) salt
- olive oil, 6 tbsp (3 fl oz/90 ml)
- large red bell pepper, 1, diced
- green onions, 2, thinly sliced
- toasted sliced almonds or chopped pecans, ¾ cup (3 oz/90 g)
- apple cider vinegar, 3 tbsp
- soy sauce, 1½ tsp
- fresh ginger, ½ tsp grated
- freshly ground pepper
MAKES 6 SERVINGS
Rinse the rice in a sieve under cold running water until the water runs clear; shake the sieve to get rid of excess water.
In the pressure cooker pot, combine the drained rice, 5 cups (40 fl oz/1.25 l) water, and ½ teaspoon salt; pour 1 tablespoon of the oil over the liquid, but do not stir.
Lock the lid into place and cook on high pressure for 25 minutes. Let the steam release naturally for 10 minutes, then quick-release the steam. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape. Test the rice for doneness: it should be tender. If undercooked, lock the lid into place again and cook on high pressure for 5 minutes more; quick-release the steam. Drain the rice in a colander; rinse with cold water until the rice is cool to the touch.
In a large bowl, combine the rice, bell pepper, green onions, and nuts. In a small bowl, whisk together the vinegar, soy sauce, and ginger. Slowly whisk in the remaining 5 tablespoons (3 fl oz/80 ml) oil to make a dressing. Pour the dressing over the salad and mix well; season to taste with salt and pepper and serve.