Wild Rice Salad
Looking for a new salad recipe? I enjoyed this at a party and tweaked the recipe to make it my own. Thanks Koko Saar!
- 2 cups wild rice
- 1 carton (946 mL) of organic low sodium chicken broth
- 4 stalks celery, sliced
- 8 green onions, sliced
- 2 cups frozen peas, thawed
- 3/4 cup dried fruit such as cranberries or blueberries*
- salt and pepper to taste
* I used “Antioxidant Fusion” from Costco. It’s a combination of cranberries, raisins, cherries, pumpkin seeds, blueberries and goji berries! It’s non GMO, organic and nut-free.
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 tsp. organic coconut palm sugar
- 2 Tbsp sesame oil
1. Put the chicken broth in a medium sized saucepan and add the rice. Bring to a boil, reduce heat to low and cover. Let cook for about 40 minutes or until all the liquid has been absorbed. Remove from heat and cool completely.
2. In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas and dried fruit.
3. Whisk together the olive oil, red wine vinegar, coconut sugar and sesame oil. Pour dressing over the salad and gently mix.
4. Season with salt and pepper.
This is one of those salad recipes where almost anything goes. Use whatever you have on hand. You could add different vegetables such as carrots, cucumbers or bell peppers. Add a can of rinsed and drained chickpeas. Try it with long grain rice or a combination of wild rice and long grain. Toss in 1/2 cup of toasted pine nuts or slivered almonds for an extra crunch. Sprinkle a little goat cheese or feta on top. Make it your own!
This recipe is “party size” and makes about 12 cups. My kids love it and take it to school in their lunches, so I always make party size. Adjust all the measurements by 1/2 to make 6 cups.
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