Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, March 10, 2015

Wild Rice and Sunchoke Salad

Sunchokes won’t win any beauty contests, but, as with anything else, it’s what’s inside that counts. These brown, knobby little tubers, also known as Jerusalem artichokes—although they have nothing to do with either Jerusalem or an artichoke—sometimes resemble ginger root, but they're actually members of the sunflower family. Once peeled and sliced, they look very much like water chestnuts.

Peeled, Sliced Sunchokes
The white flesh of the sunchoke is slightly nutty and slightly sweet and provides a crunchy, juicy bite when served raw in salads or fresh salsas. They’re great cooked too, whether roasted or mashed—think potatoes with a nutty twist.

Makes 4-5 side dish servings

  • 1 tbsp olive oil
  • 2/3 cup wild rice
  • 1-1/4 cups vegetable broth
  • sea salt
  • freshly ground black pepper
  • 1/2 cup thinly sliced, peeled sunchokes (4-5 oz whole)
  • 1/4 cup thinly sliced peeled, baby-cut carrots
  • 1/4 cup chopped celery
  • 1/4 cup thinly sliced pecans (pecan slivers, sold in bulk sections)
  • 2 tsp fresh lemon juice 
Wild Rice
Pecans and Prepared Vegetables
  1. Heat a nonstick saucepan or small skillet over medium heat and add 1 tablespoon of oil. Add the wild rice and stir-fry 1 minute to incorporate. Add the broth and season with salt and pepper.
  2. Reduce the heat to low, cover, and cook slowly until the broth is absorbed and the wild rice is slightly tender but still chewy, 45-50 minutes.
  3. Transfer to a bowl and stir in the sunchokes, carrots, celery, and pecans. Season with salt and pepper and drizzle with lemon juice.
Saute in Oil
Broth Added 
Cooked Wild Rice
Serve warm or at room temperature.

Wild Rice and Sunchoke Salad

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