1. In a medium saucepan, place the rice and cover with 3 to 4 inches of cold water.
2. Heat the saucepan and bring water to a boil.
3. Drain the rice completely and repeat the process twice.
4. Again cover the rice with cold water and bring to a boil.
5. Simmer, the rice uncovered for 15 minutes or until rice begins to open.
6. Drain the rice and set aside to cool.
7. In a pan, heat olive oil and toss the cubed kohlrabi and add in salt and pepper.
8. On a baking sheet, place the kohlrabi in a single layer.
9. Roast in the oven for 45 to 50 minutes or until browned and tender.
10. In a non-stick pan, heat 2 tablespoon of olive oil, add in the diced kohlrabi, onion, and carrots.
11. Sauté for 5 minutes or until the onion and carrot are soft.
12. Raise the heat, and add in the white wine, and cook the wine off.
13. Season with salt and pepper and allow to cool.
14. In a bowl toss together rice, kohlrabi mixture and roasted kohlrabi with savory and ½ of the dressing and season with salt and pepper if needed.
15. Serve the salad with remaining dressing on side.
This is absolutely the perfect side dish to compliment your holiday roasts and is rather unique from the regular sides that feature on holiday menus. Kohlrabi is one of those vegetables that no one seems to eat. It is like the ugly duckling in the vegetable family. It’s really a versatile vegetable that can be eaten raw, shredded in a slaw or roasted either hot or cold. As far as the flavor, think turnips and cabbage. This roasted kohlrabi and wild rice salad has a beautiful blend of flavors and textures. T