Reviews Add Rating & Review 23 Ratings 5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 8 1 star values: 0
Back to Summer Wild Rice Salad All Reviews for Summer Wild Rice Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Summer Wild Rice Salad Credit: James Wojcik Recipe Summary Servings: 4
Ingredients Ingredient Checklist 3 cups water 1 cup wild rice Coarse salt 2 fresh poblano peppers 3 tablespoons extra-virgin olive oil 3 garlic cloves, minced 1 1/2 cups corn kernels (from about 3 ears) 1 can (15 ounces) black beans, drained and rinsed Freshly ground pepper 2 scallions, thinly sliced (1/2 cup) 2 tablespoons chopped fresh cilantro 1/4 cup fresh lime juice (from 2 to 3 limes)
Cook’s Notes Make sure to use fresh summer sweet corn with plump kernels for the best results.
Gallery Summer Wild Rice Salad Credit: James Wojcik
Recipe Summary Servings: 4
Gallery
Summer Wild Rice Salad Credit: James Wojcik
Summer Wild Rice Salad
Credit: James Wojcik
Summer Wild Rice Salad
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 3 cups water 1 cup wild rice Coarse salt 2 fresh poblano peppers 3 tablespoons extra-virgin olive oil 3 garlic cloves, minced 1 1/2 cups corn kernels (from about 3 ears) 1 can (15 ounces) black beans, drained and rinsed Freshly ground pepper 2 scallions, thinly sliced (1/2 cup) 2 tablespoons chopped fresh cilantro 1/4 cup fresh lime juice (from 2 to 3 limes)
Directions
Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.
Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.
Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.
Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.
Cook’s Notes Make sure to use fresh summer sweet corn with plump kernels for the best results.
Cook’s Notes
Make sure to use fresh summer sweet corn with plump kernels for the best results.
Reviews
Add Rating & Review 23 Ratings 5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 8 1 star values: 0
Reviews
Add Rating & Review 23 Ratings 5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 8 1 star values: 0
Add Rating & Review
23 Ratings 5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 8 1 star values: 0
23 Ratings 5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 8 1 star values: 0
23 Ratings 5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 8 1 star values: 0
5 star values: 5 4 star values: 3 3 star values: 7 2 star values: 8 1 star values: 0
All Reviews for Summer Wild Rice Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Summer Wild Rice Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
