You can add a dash of smoked paprika (pimentón) and some shaved Manchego cheese to add more Spanish flair to this wild rice salad.
Slideshow: Spanish Recipes
1 cup wild rice
8 cups cold water
2 tablespoons finely chopped chives
2 tablespoons finely chopped parsley
1 tablespoon sherry vinegar
2 tablespoons olive oil
1/2 cup Marcona almonds
How to Make It
In a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well.
Toss the wild rice with the chives, parsley, sherry vinegar, olive oil and almonds. Season with salt and serve.
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