Check out Chef Elwin Greenwald on Channel 7 News Sunday morning show giving a live demonstration in how to make his delicious Wild Rice Salad with Cherries and Roast Squash.
Wild RIce Salad with Cherries and Roast Squash Recipe
Created by Elwin & Co in Berkley
4 C long grain wild rice
4 C apple cider + 4 C chicken/veg stock
3/4 C dried cherries
3/4 C toasted pecans
1 bunch scalions, sliced into thin rings
2 TBL chopped fresh parsley
1/4 C balsamic vinegar
1/4 C apple cider vinegar
2 TBL Dijon mustard
3/4 C olive/canola oil blend + 1/4 C for roasting
1 TSP maple syrup juice & zest of 1 orange
1 TSP sliced candied ginger kosher salt & black pepper to taste
roast brussel sprouts diced apples or pears roast or smoked turkey cubed gouda or cheddar cheese roast sweet potatoes or parsnips 1/2 baked acorn squash or decorative serving bowls
metal strainer/colander chefs knife wire wisk 2 large soup pots assorted mixing bowls rubber spatula heavy duty baking tray/jelly roll pan measuring cups & spoons
Method: 1. In a large soup pot prepare the wild rice according to package directions replacing water with 1/2 apple cider and 1/2 chicken or vegetable stock. Strain and chill.
2. Using the wire wisk and small bowl combine mustard, both vinegars, 3/4 C oil, maple syrup, parsley, orange juice plus zest and salt/pepper to taste. Chill.
3. In another mixing bowl toss the squash with the remaining oil, season with salt and pepper to taste. Transfer to the baking pan and roast in a 475 degree oven for about 15/20 minutes or until golden and crispy on the edges.
4. When the squash and wild rice have competly cooled combine them with cherries and scallions plus any of the optional ingredients of your choice. Add the vinaigrette dressing, toss well and chill for at least 1 – 2 hours before serving.
To serve: Mount the salad in the acorn squash half or decorative bowls — sprinkle with fresh chopped parsley, fresh grated orange zest, candied ginger and the roast pecans