WILD RICE SALAD WITH SAUSAGE
4 to 6 servings
This is a superb grain salad for fall and winter, and it makes a perfect Thanksgiving side dish. For a crowd, double the recipe.
Cook or have ready:
- 1 cup uncooked wild rice or 3 cups cooked
Whisk together in a large bowl:
- 1 tablespoon white wine vinegar, red wine vinegar, or champagne vinegar
- 1 ½ teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon black pepper
- Salt to taste
Toss the warm rice with the dressing.
Cook in a medium skillet over medium heat, breaking up clumps with a spoon:
- 8 ounces sweet Italian sausage, casings removed
When the sausage is fully cooked, stir in:
- 2 teaspoons minced fresh rosemary
Cook, stirring, until fragrant, 1 minute more. If the sausage is very greasy, drain on paper towels. Transfer to the bowl with the rice. Add to the bowl and mix well:
- 2 celery ribs with leaves, thinly sliced
- 1 cup seedless green or red grapes, halved
Taste and adjust the seasonings. Serve at room temperature.