Pheasant, Wild Rice, and Artichoke Salad
Tender diced pheasant and nutty California wild rice mingle with crisp apple, celery, and tarragon in a tangy vinaigrette, all piled into California artichoke halves for an elegant, upscale presentation.
Ingredients
- ½ cup California Wild Rice
- 1 ½ cups chicken stock
- 4 medium globe artichokes
- 2 cups diced cooked pheasant (about 9 ounces)
- 1 large celery stalk, diced
- 1 medium red apple, diced
- 2 scallions, thinly sliced
- 2 Tablespoons minced tarragon (or 2 teaspoons dried)
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Pinch sugar
- Salt and pepper, to taste
Instructions
- Bring wild rice and chicken stock to a boil in a medium saucepan.
- Reduce heat, cover, and simmer until kernels just puff open, 45 to 50 minutes.
- Drain if necessary and transfer rice to a bowl; cover and refrigerate until well chilled.
- Meanwhile, bring 3 quarts of water to a boil in a large pot.
- Trim stems, lower leaves, and tops from the artichokes.
- Add 1 tablespoon salt and the artichokes to the boiling water; reduce to a gentle simmer, cover, and cook until a petal near the center pulls out easily, 20 to 30 minutes.
- Drain the artichokes and cool completely.
- Halve each artichoke lengthwise and scrape out the fuzzy choke; set the halves aside.
- Add the pheasant, celery, apple, scallions, and tarragon to the chilled wild rice.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and sugar until combined.
- Pour the dressing over the rice mixture and toss well.
- Season with salt and pepper, then divide the mixture over the artichoke halves.
- Serve and enjoy.
Cook’s Notes
The wild rice and pheasant salad can be made a day ahead and kept chilled; just wait to fill the artichokes until closer to serving so they don’t get soggy. Cooking the rice and artichokes at the same time saves a good chunk of prep time.
Ingredient Swaps
No pheasant on hand? Diced roasted chicken or turkey works well as a substitute. A pear can stand in for the apple, and chives can replace the scallions if needed.
Serving Suggestions
Serve the filled artichoke halves as an elegant lunch or light dinner, perhaps with crusty bread on the side to soak up any extra vinaigrette.
Storage & Reheating
Store the rice-pheasant mixture and cooked artichokes separately in airtight containers in the refrigerator for up to 3 days; assemble just before serving since the salad is meant to be enjoyed cold or at room temperature.
Common Questions
Can I use leftover Thanksgiving turkey instead of pheasant?
Yes, diced cooked turkey or chicken makes a great substitute and keeps the dish just as flavorful.
Do I need to cook the wild rice and artichokes at the same time?
It’s convenient to do so since both take similar time, but you can also prepare them separately in advance and chill until ready to assemble.
Is this salad served cold?
Yes, both the rice mixture and the artichokes are meant to be chilled or at room temperature, making this a refreshing make-ahead dish.