Wild Rice and Shrimp Salad
  • 2 cups wild rice, rinsed and drained
  • 5 1/3 cups water
  • 5 tablespoons white wine vinegar
  • 1/2 cup vegetable oil
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 3 cloves
  • 1 teaspoon coriander seeds
  • 2 teaspoons salt
  • 1 1/2 lb. medium shrimp (about 32), shelled and deveined
  • 1 small red bell pepper, chopped fine
  • 1 small yellow bell pepper, chopped fine
  • 1/2 cup minced fresh parsley leaves
  • parsley sprigs for garnish
  1. In a large heavy saucepan combine the wild rice, the water, and salt to taste and simmer the wild rice, covered, for 45 to 50 minutes, or until it is tender and all the water is absorbed. In a bowl whisk together 1 tablespoon of the vinegar and 2 tablespoons of the oil, fluff the wild rice with a fork, and toss it with the vinegar mixture. Let the wild rice mixture cool. The wild rice mixture may be made two days in advance and kept covered and chilled.
  2. In a large saucepan combine the bay leaf, the peppercorns, the cloves, the coriander seeds, and the salt with enough water to cover the shrimp by 1 inch, bring the mixture to a boil, and boil it for 5 minutes. Stir in the shrimp, cook them over high heat, stirring occasionally, for 3 minutes, or until they are just cooked through, and drain the shrimp mixture well. In a bowl whisk together the remaining 4 tablespoons vinegar and salt and pepper to taste, add the remaining 6 tablespoons oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the shrimp mixture and let it marinate, covered and chilled, for at least 6 hours or overnight.
  3. Reserve 10 shrimp for garnish, cut the remaining shrimp into 1/2 inch pieces, and strain the dressing through a sieve into a small bowl, discarding the spices. In a bowl stir together the cut shrimp, the wild rice mixture, the bell peppers, the minced parsley, and 1/3 cup of the dressing, divide the salad among 10 plates, and garnish each serving with one of the reserved shrimp and a parsley sprig