Welcome SUMMER! I don’t know about where you live, but it is HOT here! I crave cool foods in the summertime, so salads are my favorite go-to meals for lunch and dinner. I love using whole-grains as the base for my salads. They give me plenty of fiber and nutrients, along with a wonderful platform for loads of flavor! I used wild rice in this recipe, which I feel is quite the under utilized grain. Wild rice is not even rice, it is actually in the grass family…go figure. The Asian flavors and wonderful textures in this salad simply sing in your mouth! The fresh basil takes this salad to the next level of good – it makes me happy to use my fresh herbs in dishes! This has become one of my favorite salads so far this summer…there are more to come! Enjoy!
1 cup wild rice, uncooked
1 large celery stalk, chopped
2 scallions, chopped
1 cup frozen green peas, thawed
1/3 cup sunflower seeds
1 tablespoon sesame seeds
1/2 cup fresh basil, chopped
2 tablespoons grape seed oil
2 teaspoons sesame oil
2 teaspoons coconut aminos or Bragg’s liquid aminos
1 tablespoon coconut vinegar or rice vinegar
1 small garlic clove, minced
salt and pepper to taste
Cook wild rice according to package instructions. Drain and place in a medium bowl. Add in celery, scallions, peas, sunflower seeds, sesame seeds, and basil. Mix to incorporate all ingredients. In a small bowl, whisk together dressing ingredients. Pour dressing over salad and mix well. Serve at room temperature.