Gisele Bündchen's Warm Rice Salad
A world-renowned model and wellness advocate, Gisele Bündchen is the author of Nourish, her debut cookbook. Most of the time she eats gluten free, so wild rice, which is actually a grass and does not contain gluten, is a nice side dish when she wants something starchy but with extra dietary fiber and antioxidants. “The sweet, herbaceous fragrance and hearty texture of wild rice go well with fresh, vibrant parsley leaves, specks of carrots and celery, and lightly pickled shallots in the dressing,” says Gisele. “The toasted pecans add richness and crunch—my favorite part.” Be sure to use pure wild rice, not a blend, for this recipe. Here the salad is paired with Gisele’s sautéed leafy greens and topped with a fried egg; for other serving ideas, see the suggestions below.
Ingredients:
- For the wild rice salad:
- 1 1/2 cups (9 oz./280 g) wild rice
- 6 cups (48 fl. oz./1.5 l) filtered water
- Fine sea salt and freshly ground pepper
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 2 large garlic cloves, finely minced or grated
- 1 medium shallot or 1/4 red onion, diced
- 1 lemon, halved
- 2 medium carrots, diced or coarsely grated
- 2 celery stalks, diced
- 1/4 cup (1/3 oz./10 g) coarsely chopped fresh flat-leaf parsley
- 1/2 cup (2 oz./60 g) toasted pecans (see Note below)
For the sautéed leafy greens:- 2 Tbs. avocado oil or ghee
- 2 garlic cloves, finely minced or grated
- 1 lb. (500 g) fresh spinach or Swiss chard, tough stems removed and leaves chopped
- Fine sea salt
Directions:
To prepare the wild rice salad, rinse the rice in a fine-mesh colander, then place in a saucepan and add the water. Bring to a boil over medium-high heat, then add 2 tsp. salt. Reduce the heat to medium-low, partially cover the pan, and simmer until the rice is tender and begins to open up, 50 to 60 minutes. Drain the rice (there might be extra liquid) and return it to the pan. Stir in the olive oil and garlic and cover the pan to keep the rice warm.
Place the shallot in a bowl and add the juice from half of the lemon and a big pinch of salt; let sit for a few minutes to soften and lightly pickle. Then add the carrots and celery, the warm rice and a few grindings of pepper. Stir to combine. Taste, adding a few extra spritzes of lemon, if desired, and more salt to taste. Lastly, stir in the parsley and scatter on the pecans.
When the rice is almost done, prepare the greens: Place a Dutch oven or a wide fry pan over medium heat and when hot, add the avocado oil. Add the garlic and cook, stirring constantly, until just golden and fragrant, about 1 minute. Pile in the greens and sprinkle with a big pinch of salt. Using tongs, toss the greens until wilted, about 2 minutes for spinach or 5 minutes for chard. Taste for seasoning and serve alongside the warm rice salad. Serves 4.
Note: To toast the pecans, place them in a small oven-safe fry pan and bake at 350°F (180°C) until they’re light brown and fragrant, 10 to 15 minutes, stirring halfway through cooking.
Make It Yours
Light pairings: Serve with sautéed vegetables with garlic.
Hearty pairings: Serve with a poached or boiled egg on top; or use the salad as a base for a bowl with roasted vegetables.
For the kids: Serve with chicken paillards.
Simple swap: Instead of pecans, use toasted almonds or walnuts.
Adapted from Nourish by Gisele Bündchen (Clarkson Potter 2024)
Recommended Products
-
$35
-
$44.95
-
Sugg. Price $89.95 Our Price $79.95
(231)
-
$19.95
(26)
-
$49.95
-
$229.95
(125)
-
$59.95
-
$44.95
-
$22.95
-
$260
(336)