A satisfyingly chewy wild rice salad with cranberries, pine nuts, and a roast garlic-infused dressing is accompanied here by miso-glazed portobello mushrooms. Wild rice salad with cranberries and pinenuts.
Soak dried cranberries in 2 Tbsp sake and 2 Tbsp water for at least 30 minutes.
Was the portobello mushrooms and allow to dry off a bit.
Bring the water and stock to the boil in a large pot.
Finely chop the onion.
In a large saucepan, melt the butter then sauté the onion until starting to brown.
Add wild rice to the saucepan and cook in the butter with the onion for 5 minutes or so.
Add the water and stock, bring to a boil then reduce to a slow boil, and cook for 35 to 45 minutes. Different brands of wild rice will have different cooking times, so start sampling at 30 minutes. Once the rice is no longer crunchy, remove from heat and drain.
Toast the pine nuts and almonds until just starting to brown.
Roasted garlic dressing
Mash the roasted garlic and combine with the olive oil, sesame oil, apple cider vinegar, and lemon juice. Shake in a shaker and set aside.
Assembly
Drain the cranberries.
Combine the wild rice, cranberries, pine nuts, almonds, parsley, and the roasted garlic dressing.
Notes
Garnish with umibudou (sea grapes) or whatever else you have on hand.