I’m writing this on Tuesday afternoon after just having been to the first local farmer’s market of the season. I got there early in hopes someone would have asparagus, and that hunch paid off. I’m sitting here looking at a bundle of asparagus that will undoubtedly be part of tonight’s supper.
The rest of the meal will consist of grilled marinated chicken — a recipe that I’ll share later if it turns out. But it could just as well have been turned into a component of the following recipe provided by the Minnesota Cultivated Wild Rice Council.
Chelsea Russell of that organization has been prompting me via facebook to promote its second annual recipe contest— “Get Wild with Wild Rice.” Winning recipes will be featured in the 2011 wild rice recipe brochure. Deadline for recipe submission is coming up quickly — June 27.
Complete details, as well as winning recipes from last year, are posted at www.mnwildrice.org.
This salad was submitted for the 2010 contest by a Minnesotan — Bernadette Seliski of Lilydale.
Summertime Wild Rice Salad
In a large bowl, combine 4 cups cooked wild rice; 1 package (16 ounces) boneless, skinless chicken breast that has been grilled and cubed; 1 cup toasted pecan halves; ½ cup diced celery; ½ cup chopped green onions; 1 cup (minus 3 tablespoons for garnish) dried cherries, and ¼ cup (minus 1 teaspoon for garnish) finely chopped parsley; and salt and pepper to taste.
Combine 1½ cups mayonnaise, ½ cup milk and 1 tablespoon sugar. Pour dressing over salad ingredients and toss to combine thoroughly.
Garnish with reserved cherries and parsley.
Makes 6 to 8 servings.