Sugar Snap Pea and Wild Rice Salad
Sugar snap peas are one of the first vegetables ready to eat from the garden. Their sweetness pairs well with tarragon and wild rice (which is not a rice but a wild grass seed). Best to dress the salad just before serving, or the vinegar will turn the peas into an ugly color of green, and we tend to eat with our eyes. The crunch of the peas and water chestnuts adds to the salad's appeal.
I make my own tarragon vinegar by placing fresh tarragon sprigs into a white wine vingar bottle.
8 servings
INGREDIENTS:
2 cups filtered water
1 teaspoon sea salt, divided
½ cup wild rice
1 quart sugar snap peas, stems and strings removed
½ cup scallions, ¼-inch bias sliced
1 red pepper, small diced
1 can water chestnuts, sliced
1 tablespoon fresh tarragon, minced
⅓ cup tarragon vinegar
¼ cup extra virgin olive oil
Leafy greens (optional)
DIRECTIONS:
Bring the filtered water and one-half teaspoon sea salt to a boil. Add the wild rice, return to a boil, turn down the heat, and cover with a lid. Simmer for forty to forty-five minutes until still firm to the bite. Drain off any extra water and reserve in the refrigerator.
Bring a quart of water to a boil. Add the snap peas. Simmer until the peas turn a bright green, about thirty seconds to one minute. Drain and rinse under cold water to stop the cooking. Pat dry with a paper towel.
Toss the cooled rice, snap peas, red pepper, water chestnuts, and fresh tarragon together in a bowl. Shake the tarragon vinegar, olive oil, and one-half teaspoon sea salt together in a small jar. Pour over the salad ingredients and toss.
Lay a bed of leafy greens on a serving platter or individual plates. Top with the salad and serve cold.
Sugar Snap Pea and Wild Rice Salad
Sugar snap peas are one of the first vegetables ready to eat from the garden. Their sweetness pairs well with tarragon and wild rice (which is not a rice but a wild grass seed). Best to dress the salad just before serving, or the vinegar will turn the peas into an ugly color of green, and we tend to eat with our eyes. The crunch of the peas and water chestnuts adds to the salad's appeal.
Ingredients
- 2 cups filtered water
- 1 teaspoon sea salt, divided
- ½ cup wild rice
- 1 quart sugar snap peas, stems and strings removed
- ½ cup scallions, ¼-inch bias sliced
- 1 red pepper, small diced
- 1 can water chestnuts, sliced
- 1 tablespoon fresh tarragon, minced
- ⅓ cup tarragon vinegar
- ¼ cup extra virgin olive oil
- Leafy greens (optional)
Instructions
- Bring the filtered water and one-half teaspoon sea salt to a boil. Add the wild rice, return to a boil, turn down the heat, and cover with a lid. Simmer for forty to forty-five minutes until still firm to the bite. Drain off any extra water and reserve in the refrigerator.
- Bring a quart of water to a boil. Add the snap peas. Simmer until the peas turn a bright green, about thirty seconds to one minute. Drain and rinse under cold water to stop the cooking. Pat dry with a paper towel.
- Toss the cooled rice, snap peas, red pepper, water chestnuts, and fresh tarragon together in a bowl. Shake the tarragon vinegar, olive oil, and one-half teaspoon sea salt together in a small jar. Pour over the salad ingredients and toss.
- Lay a bed of leafy greens on a serving platter or individual plates. Top with the salad and serve cold.
Nutrition Facts
Calories
177Fat (grams)
7 gSat. Fat (grams)
1 gCarbs (grams)
23 gFiber (grams)
5 gNet carbs
18 gSugar (grams)
7 gProtein (grams)
6 gSodium (milligrams)
306 mgCholesterol (grams)
0 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.