Cooking time:55 minutes
Recipe serves: 4-6
- 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
- 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.
Editor's Note: This recipe was originally published on , and was last reviewed on .
Vegetarian and Plant-Based Recipes
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