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Categories:
wild rice kosher salt lemon juice red wine vinegar mustard honey curry powder ground cumin cayenne pepper extra-virgin olive oil chickpeas ham scallions golden raisins freshly ground pepper sauce
Viewed: 86 - Published at: 9 years agoIngredients
- 1 1/2 cups wild rice (10 ounces)
- Kosher salt
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- Pinch of cayenne pepper
- 1/4 cup extra-virgin olive oil
- One 19-ounce can chickpeas, drained and rinsed
- 1/4 pound smoked ham, diced
- 4 small scallions, white and light green parts, thinly sliced
- 1/4 cup golden raisins
- Freshly ground pepper
- Hot sauce
Method
- Fill a large saucepan three-quarters full of water and bring to a boil.
- Add the wild rice and 1 tablespoon of salt and simmer over moderate heat until the rice is tender and most of the grains have just split, 50 minutes.
- Drain and rinse the rice under cold water, then drain again.
- Meanwhile, in a large bowl, whisk the lemon juice, vinegar, mustard, honey, curry powder, cumin and cayenne.
- Add the olive oil and whisk until combined.
- Toss in the chickpeas, ham, scallions, raisins and wild rice.
- Season the salad with salt, pepper and hot sauce, transfer to a bowl and serve.
