recipe earthy wild rice salad

Ingredients

  • 1 cup uncooked wild rice
  • 4 cups spinach, torn
  • 1 cup grape or cherry tomatoes, halved
  • 1 orange bell pepper, diced
  • 1 cup corn, thawed
  • 3-4 green onions, sliced
  • 1/3 cup raw walnuts or almonds, chopped and toasted
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 3 tablespoons extra-virgin olive oil
  • 1/8 teaspoon salt

Cooking Time: 55 Minutes

Recipe Serves: 4-6

Directions

  1. Combine rice with 4 cups water in a saucepan over high heat. Bring to a boil. Lower the heat, then simmer and cook, partially covered, for an additional 50-55 minutes (many of the wild rice grains will have split somewhat).
  2. To make the dressing while the rice cooks, whisk together the lemon juice, garlic clove, olive oil, and salt in a small bowl; set aside.
  3. Place all the vegetables in a large bowl. When rice is done cooking, drain the excess water. Add rice to the vegetable mixture, tossing to combine (the spinach will slightly wilt from the heat).
  4. Pour dressing over the salad. Stir to combine and chill if desired.
  5. Before serving, mix in toasted nuts.

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