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This was a Memorial Day-inspired salad.  From her always random pantry, Abby’s mom had a package of wild rice and eight apricots to offer me as main ingredients for a side dish. I had to snap this picture on the way to the table outside, so yes it is a quick snap shot of a bowl on the ground!

This is a great idea for a dish to make when the grill is already on at some point during the day. I turned the rice on, cut the apricots and headed to the grill. The longest step of this recipe is cooking the wild rice. Mine took an hour to cook. I hate chewing on “almost done” wild rice, so I was sure to slightly overcook it.


I crisped up some prosciutto knowing it would add salt to the grilled stone fruit and added pistachio for texture. The salad is dressed with white balsamic and extra virgin olive oil and tossed with fresh scallions from the garden to finish. This is a nice full-flavored and refreshing salad to keep in mind during the warm  months ahead.

Minnesota Wild Rice and Grilled Apricot Salad

2 cups dried Minnesota wild rice
3 ounces prosciutto
8 apricots
1/2 cup pistachios
1 bunch scallions
4 tablespoons white balsamic vinegar
6 tablespoons extra virgin olive oil
generous pepper to taste and add a little salt if needed

Rinse the rice well. Put 6 cups of water and the rice in a pot. Add about two tablespoons of salt and simmer until done.

In a non-stick pan, cook the prosciutto over low to medium heat until crispy. Remove and let air dry on a plate with a paper towel to cool until ready to crumble over the salad as a finishing touch.

Cut the apricots in half and remove the pit. Season with salt, pepper and a little oil and place on the grill over indirect heat. Grill until the apricots are heated through but not mushy.

Once all the ingredients are cooked and cooled and the scallions are chopped, toss all ingredients together. Season to taste with salt and pepper. Remember, wild rice loves pepper. This salad is great at room temp. Store covered in refrigerator.