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Wild Rice + Blackberry Salad

The melange of textures and flavors in this herbaceous summer salad delivers the seasonal freshness and complexity we crave. The wild rice provides some heft and a toothy bite, and the vinaigrette unites it all. We enjoy this salad paired with black cod, but it would be a great accompaniment for any type of grilled meat or hearty white fish such as halibut as well.
Author Rachel Riggs
Course Salad

Equipment

  • Mixing bowl
  • Fork
  • Whisk

Ingredients

  • 1-1/2 cups (uncooked) wild rice blend (I use Lundberg Wild Blend)
  • 1/2 tsp Himalayan pink salt (to salt the water)
  • 2-6 oz packages of ripe blackberries (set 4 berries aside for the dressing)
  • 2 pieces Persian cucumbers (very thinly sliced, preferably with a mandolin)
  • 2 cups roughly chopped flat-leaf parsley
  • 1/2 cup whole tarragon leaves (stems removed)
  • 1 pinch flake salt for finishing

Dressing

  • 4 pieces blackberries
  • 1 piece large garlic clove (finely grated on a microplane)
  • 2 tbsp Red Boat brand fish sauce
  • 3 tbsp Champagne vinegar
  • 2 tbsp olive oil
  • 3 tbsp honey

Instructions

Make the dressing

  • Place 4 blackberries in a small bowl and use a fork to mash them.
  • Add the remaining ingredients to the bowl and whisk until combined.
  • Refrigerate until ready to use. Making it a day in advance its fine, and allows the flavors to meld.

Cook the wild rice

  • Cook 1 1/2 cups of the wild rice blend (plus 1/2 teaspoons of Himlayan pink salt) in a medium pot according the the manufacturer's instructions.
  • Transfer the cooked rice in a large mixing bowl.
  • Fluff it with a fork and allow it to cool to room temperature.
  • Once cool, assemble the salad - or cover and refrigerate until ready to use. The rice can be made a day in advance.

Assemble the salad

  • When ready to serve add the cucumbers, parsley and tarragon to the bowl of rice and toss gently to combine.
  • Add the vinaigrette and toss again to coat.
  • Divide it between 4 plates and top each one with blackberries.
  • Sprinkle with flake salt and serve.

Notes

For best results, I recommend you don’t make any substitutions. In developing this recipe, I tried using white wine vinegar instead of Champagne vinegar, but the dressing lost its brightness. I’ve also tried using English cucumbers, but the texture of a Persian cucumber is much more suitable for this salad.