Pepper-Pecan Wild Rice Salad

    2 cups cooked wild rice
    1 cup coarsely chopped pecans
    1 tsp freshly grated black pepper
    1/2 cup safflower oil
    1/4 cup bruised and finely chopped fresh mint leaves, or 1 tsp crushed dried mint
    4 to 8 slices fresh cantaloupe or papaya
    Romaine lettuce, enough for four plates
    4 to 8 slices of medium or rare roast beef, optional

Prepare the wild rice. Saute the pecans with the pepper in the safflower oil, pressing the pecans with the back of a wooden spoon to extract some flavor, until the pecans are lightly toasted. There will be a toasted, nutty aroma. While the pecans are still hot, toss with the wild rice and the mint.

Serve garnished with slices of cantaloupe or papaya on romaine lettuce. If you wish to add meat, roll up the roast beef slices and arrange with the fruit and salad on lettuce.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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