Wild Rice With Smoked Fish And Snap Peas Recipe

Name: Wild Rice With Smoked Fish And Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 teaspoons salt; 2 cups wild rice (3/4 pound); 1 pound sugar snap peas, trimmed; 3 tablespoons cider vinegar; 3 tablespoons coarse-grain mustard; 2 1/2 teaspoons sugar; 1/3 cup vegetable oil; 1/3 cup chopped fresh dill; 1/2 lb hot-smoked salmon or smoked trout, skin discarded and fish flaked into 1/2-inch-wide pieces; 4 scallions, thinly sliced crosswise (about 1 cup); 6 hard-boiled large eggs, quartered lengthwise

Servings: persons

2 3/4 teaspoons salt
2 cups wild rice (3/4 pound)
1 pound sugar snap peas, trimmed
3 tablespoons cider vinegar
3 tablespoons coarse-grain mustard
2 1/2 teaspoons sugar
1/3 cup vegetable oil
1/3 cup chopped fresh dill
1/2 lb hot-smoked salmon or smoked trout, skin discarded and fish flaked into 1/2-inch-wide pieces
4 scallions, thinly sliced crosswise (about 1 cup)
6 hard-boiled large eggs, quartered lengthwise

1
Bring 4 quarts water and 2 teaspoons salt to a boil in a 5-quart pot. Add wild rice and simmer, partially covered, until rice is tender and grains are split open, 1 to 1 1/4 hours. Drain rice well in a large sieve or colander.
2
Meanwhile, cook snap peas in a 4-quart saucepan of salted boiling water until crisp-tender, about 2 minutes, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain peas, then pat dry between paper towels and cut each pod diagonally in half.
3
Whisk together vinegar, mustard, sugar, and remaining 3/4 teaspoon salt in a bowl, then add oil in a slow stream, whisking until combined well. Whisk in dill.
4
Combine peas, salmon, scallions, and eggs with warm rice in a large bowl. Drizzle with dressing and toss gently. Serve warm or at room temperature.

1303

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 3/4 teaspoons salt, 2 cups wild rice (3/4 pound), 1 pound sugar snap peas, trimmed, 3 tablespoons cider vinegar, and more.

Yes, Wild Rice With Smoked Fish And Snap Peas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Rice With Smoked Fish And Snap Peas

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