Wild Rice and Pecan Salad With Grilled Venison Sausage
Updated October 11, 2023
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup raw wild rice
Salt
½ cup pecan pieces
1 tablespoon peanut oil
1 pound venison, duck or wild boar sausage
2 scallions, sliced thin
1 cup chopped fresh Italian flat-leaf parsley
¼ cup sherry wine vinegar or red-wine vinegar
½ cup walnut oil
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
33 grams carbs; 20 milligrams cholesterol; 642 calories; 13 grams monosaturated fat; 22 grams polyunsaturated fat; 5 grams saturated fat; 43 grams fat; 4 grams fiber; 536 milligrams sodium; 32 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash rice well. Bring 3 cups water to boil in heavy 2- to-3-quart saucepan. Add rice and ½ teaspoon salt. When water returns to a boil, cover and simmer 40 minutes or until rice is tender.
- Step 2
If using grill, preheat it.
- Step 3
While rice is cooking, toast pecan pieces in peanut oil over medium-low heat, stirring constantly, until lightly browned, about 5 minutes. Transfer, with any oil remaining in pan, to a large bowl.
- Step 4
Grill or pan-fry the sausage over medium heat, turning often, until brown and cooked through, 12 to 15 minutes. Remove from heat and let stand for 5 minutes.
- Step 5
Add the cooked rice, scallions, parsley, vinegar and walnut oil to the pecans. Mix well to coat the rice with the oil and vinegar evenly. Season to taste with salt and pepper.
- Step 6
To serve, mound the rice mixture on a platter or in a shallow bowl. Slice sausage on an angle, arrange on rice and serve at once.
Private Notes
Comments
Very good, and easy. I had a different fancy rice that I needed to use—riz de camargue—pecans gifted from Texas, and some chicken sausages with spring flavors (ramps, mushrooms). Subbed chopped radishes (which I had) for scallions (which I didn’t); served on a bed of lettuce (no parsley). Walnut oil is crucial, though for my rice 1/2 cup was a bit much; wd reduce a bit next time and vinegar correspondingly. Try it with any sausage—or none!
We were looking for recipes to serve with the venison we are given every winter. We live rural West Texas where venison is plentiful. This wild rice salad is simple, easy and AMAZING. I make it regularly for myself and company with and without venison sausage. I don’t change a thing and every time I am happy with the results. It is also good prepared the day before.