WILD RICE SALAD WITH CLEMENTINES AND PINE NUTS
TIME: 1 HOUR 40 MINUTES
YIELD: 4 TO 6 SERVINGS
GF • P • V • VEG
This is a crunchy, nutty, hearty salad filled with juicy bits of clementine and sweet dried cherries. If you like, you can substitute other nuts for the pine nuts. Chopped pecans or walnuts are especially nice here.
½ cup pine nuts
1 cup wild rice
2 teaspoons kosher salt, plus more to taste
3 to 4 clementines
½ cup unsweetened dried cherries or unsweetened dried cranberries
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons apple cider vinegar
2 scallions (white and green parts), chopped
Freshly ground black pepper, to taste
2 tablespoons chopped fresh cilantro
Flaky sea salt, for garnish (optional)
- Using the sauté setting, toast the pine nuts in the dry pressure cooker pot until the nuts release their oil and deepen in color, 2 to 3 minutes, stirring occasionally. Transfer them to a plate to cool.
- Add the rice, 1¼ cups water, and 1 teaspoon of the salt to the pot, cover it, and cook on high pressure for 30 minutes. (Don’t use the rice setting; depending on the machine it may overcook the rice.)
- Meanwhile, peel 2 of the clementines and separate the sections. Cut each section in half or into thirds and place them in a large bowl. Squeeze the juice from another clementine. You’ll need 2 tablespoons; if it’s a bit shy, squeeze the fourth clementine as well. Add the 2 tablespoons clementine juice to the bowl containing the clementine sections, and mix in the cherries, olive oil, vinegar, scallions, remaining 1 teaspoon salt, and pepper to taste.
- When the rice is done, release the pressure manually. Drain the rice in a sieve (there won’t be much excess water), and then add it, still warm, to the bowl containing the clementines and toss to combine. It’s best if the salad is left for an hour to allow the flavors to meld.
- Transfer the salad to a serving platter, drizzle it with more olive oil, and garnish with the pine nuts, cilantro, and flaky sea salt.