Wild Rice Salad With Mushrooms, Celery Root, And Pine Nuts Recipe

1. 1

   In a large pot, combine wild rice with enough stock and/or water to cover by at least 2 inches. Season lightly with salt. Bring to a simmer, then continue to cook at a simmer until rice grows tender and many of the grains have ruptured, about 50 minutes; add more water at any point as needed to keep the rice covered.

2. 2

   Meanwhile, in a large skillet, heat oil over high heat until shimmering. Add fresh and soaked dried mushrooms (if using) and thyme sprigs and cook, stirring, until mushrooms are golden, about 6 minutes. Season with salt and pepper.

3. 3

   Lower heat to medium and add celery root, onion, and celery, and continue cooking, stirring frequently and scraping the bottom of the skillet, until vegetables are just tender, about 5 minutes. Season with salt and pepper. Discard thyme sprigs.

4. 4

   Using a fine-mesh strainer, drain wild rice well. Transfer to a large bowl and mix with the mushrooms and vegetables. Stir in pine nuts, parsley, and chives. Add the vinegar 1 tablespoon at a time until the salad has a subtle brightness, but not an obvious tang. Season once more with salt and pepper, if needed, then serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.