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Wild Rice And Pear Salad With Pecans

The toasted pecans pair well with the nuttiness of the rice, and the d’anjou pear adds sweetness and color. And the lettuce serves as the bowl!

wild rice salad served in endive boat

Photo: Sarah Kaiser/WFIU

The wild rice is combined with pear chunks and pecans. It is then scooped into an endive leaf to make a handy finger food.

Wild rice isn’t rice at all actually – it’s a type of water grass. It look like thin seeds, and the seeds split the binds of their pods when boiled. As with all grains, make sure to wash them thoroughly before cooking.

The toasted pecans pair well with the nuttiness of the rice, and the d’anjou pear adds sweetness and color. As with any salad, this dish needs some acid. We’re adding some orange juice to this to play off the sweetness of the pears.

When it comes to the herbs for this recipe, though, it’s completely up to you. We give you ideas and then you make them your own. You don’t even have to give us credit! Try some basil, chervil, or cilantro – or all three – and let us know what tastes best to you!

Wild Rice And Pear Salad With Pecans

Ingredients

  • 2 cups wild rice, cooked and cooled
  • 3 cups water
  • 1 cup pecans, lightly toasted and diced
  • 1 d’anjou pear, diced
  • 6-8 endive leaves ("barquettes")
  • 1 tablespoon olive oil
  • 2 tablespoons orange juice
  • 1 teaspoon lemon zest
  • herbs of your choice to taste (i.e. chopped basil, chervil, cilantro)
  • salt and pepper to taste

Cooking Directions

  1. Rinse wild rice before cooking. To a large pan, add rice and 3 cups of water. Cook for 50-60 minutes. For additional flavor, add some chopped onions, salt and pepper, and olive oil. Let the rice cool down.
  2. Add pecans and pear to the rice.
  3. Then add herbs as you like, orange juice, lemon zest, salt and pepper, and olive oil. Mix together.
  4. Serve the salad in endive barquettes and enjoy!

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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