- 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
- 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).
- 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.
- 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).
- Pour dressing over the salad. Stir to combine and chill if desired.
- Before serving, mix in toasted nuts.
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About UPMC Pinnacle
UPMC Pinnacle is a nationally recognized leader in providing high-quality, patient-centered health care services in south central PA. and surrounding rural communities. UPMC Pinnacle includes seven acute care hospitals and over 160 outpatient clinics and ancillary facilities serving Dauphin, Cumberland, Perry, York, Lancaster, Lebanon, Juniata, Franklin, Adams, and parts of Snyder counties. These locations care for more than 1.2 million area residents yearly, providing life-saving emergency care, essential primary care, and leading-edge diagnostic services. Its cardiovascular program is nationally recognized for its innovation and quality. It also leads the region with its cancer, neurology, transplant, obstetrics-gynecology, maternity care, and orthopaedic programs.