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.

Sunchokes 

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.

For other rice salad ideas, check out Rice Salad with Edamame and Pecans and Wild Rice with Brussels Sprouts and Pomegranate.

Makes 4-5 side dish servings

Ingredients

• 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

Preparation

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