Wild Rice and Broccolini Salad

Delicious, make-ahead, portable, room temperature - there is a lot to love about this grain salad.

Serving Size: Serves 6 to 8

Wild Rice and Broccolini Salad / Mia / Katie Workman / themom100.com
You could use all wild rice, or I also have made this with a wild rice blend which has even more action in the bag.  This Wild Rice and Broccolini Salad has a lot going on taste and texture wise; it’s also one of those springboard salads.  Spelt instead of wild rice?  Why not?   Mixed roasted vegetables instead of sautéed broccolini?  Yes!  Lots of slivered onion, and maybe a handful of fresh basil? Go on with your bad self!

This is a great make ahead dish (yay!), so especially great for the holidays, when every big meal seems like a bit of an obstacle course.  It’s also served at room temperature so extra bonus points for that; it can hang out on the sidelines at room temp for a while while you wrangle the rest of the meal into place..  And all of this means that it’s super portable.  Don’t you love a dish that doesn’t draw a lot of attention to itself, but then comes up strong?

Wild Rice and Broccolini Salad / Mia / Katie Workman / themom100.com

If  you’ve hung out around this blog for any length of time, you know I am a grain salad fan, especially when the grains are mixed up with loads of vegetables and/or lettuces.  Remember the Millet and Greens Salad? I loved that one, a lot.  Mediterranean Couscous, Swiss Chard and Peppers…not a grain at all, really, but a tiny pasta.  But I think of them in the same way.

 

Wild Rice and Broccolini Salad

Print

  • 1 cup wild rice
  • 2 tablespoons olive oil, divided, plus more if needed
  • 1 Vidalia or other sweet onion, diced
  • Kosher salt and freshly ground pepper to taste
  • ½ cup chopped fresh parsley leaves
  • 1 teaspoon minced garlic
  • 4 cups chopped broccolini
  • Generous pinch red pepper flakes
  • ½ red onion, chopped

1. Cook the rice according to package directions, and once cooked fluff with a fork. Spread out a rimmed baking sheet to cool.

2. While the rice is cooking heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the Vidalia onion, season with salt and pepper and cook for about 20 minutes, stirring often, until the onions are tender and caramelized. Adjust the heat so that the onions are cooking and browning slowly – that’s how they will get even sweeter and gently caramelized. Stir in the parsley.

3. Return the skillet to the heat. Add another tablespoon oil, then add the broccolini and red pepper flakes and sauté for 5 minutes or so until the broccolini is crisp tender. Spread out on a plate to cool to room temperature (this will help it from steaming and overcooking).

4. In a large bowl stir the cooled rice with the onion-parsley mixture, the sautéed broccolini, and the slivered red onion. Taste and adjust seasoning as needed. Add more olive oil by the tablespoon if the mixture seems dry.

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