Wild Rice Salad

Wild Rice Salad 2

This hearty salad is perfect for a warm summer night meal. The textures and flavors work so well together. I really like wild rice because it gives me another option in the grains department…well, actually wild rice isn’t really a grain, it is an aquatic grass. Did you know that it is the only rice native to North America? Grown in the Great Lakes of Minnesota! Wild rice has a nutty flavor and a slightly chewy texture. It is full of vitamins, minerals, and antioxidants. Please consider adding wild rice to your culinary repertoire – it looks cool, tastes great, and does your body good!

Wild Rice Salad 3Wild Rice Salad 4 2 cups water
1/2 teaspoon salt
1 cup wild rice
1 (6-oz) jar artichoke hearts, drained and halved
3/4 cup frozen peas (don’t cook)
1/3 cup coarsely chopped carrots
3 green onions chopped, white and green parts
1/3 cup coarsely chopped celery
1/4 c toasted sliced almonds, for garnish

Dressing:
1/2 cup pureed white beans
1/4 cup white wine vinegar
1 – 2 tablespoons nutritional yeast
1 1/2 teaspoons stevia
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon ground white pepper
1/4 teaspoon dry mustard
1/8 teaspoon paprika
1 clove garlic, minced

Bring rice, water, and 1/2 teaspoon salt to a boil in a pan with a lid. Cover with lid, reduce heat to low and simmer for 45 minutes. Take off the heat and let rest for 10 minutes. Meanwhile, combine all the dressing ingredients in a bowl and mix well.
In a large bowl, combine the rice, artichoke hearts, peas, carrots, green onions, celery, and the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, taste for seasonings. Sprinkle with the almonds and serve.

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