Wild rice, chewy textured and nutty flavored is a delicious start for a summer salad. Wild rice, found in stores along with other whole grains
is actually not a grain at all. Wild rice is the seed of a native American long-grain marsh grass. Wild rice is low in saturated fat and has almost twice the amount of protein and fiber as brown rice. One, 1/2 cup serving of wild rice provides 7 grams of protein and is rich in B Vitamins, manganese, potassium and magnesium with only 160 calories. In the warmer months I like to use Wild rice as a base for a marinated salad. To lighten up the meal, toss a serving of the wild rice salad with a large handful or two of baby salad greens or torn leaf lettuce.
Wild Rice Salad with Cherries
Ingredients
- 3/4 cup wild rice
- 1-1/4 cup water
- 1/2 cup almonds, slivered, toasted or substitute for toasted pumpkin seeds
- 1 bunch parsley, washed and chopped use stems too
- 1 cup cherries, fresh, pitted and chopped
- 1 teaspoon dijon mustard
- 2 tablespoons lime juice, fresh
- 2 tablespoons cider vinegar, fresh
- 1/2 cup olive oil
- 1/2 teaspoon salt, pink or seas salt
- 2 each scallions, minced
Instructions
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Place wild rice and water in a small sauce pan and bring to a boil. Cover with a tight fitting lid and turn down heat to a simmer. Cook for 45-60 minutes until wild rice is soft. Turn off heat and let rice sit for 10 minutes.
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Place cooked wild rice in a medium sized mixing bowl, let cool slightly.
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In a small jar combine Dijon mustard, lime juice, cider vinegar, olive oil and salt, place lid tightly on jar and shake to combine.
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Pour dressing over wild rice and stir. Add almonds, parsley, cherries and scallions to wild rice, toss gently to combine. Chill salad until ready to serve.
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Serve as is, on top of a bed of salad greens or with baby salad greens or torn leaf lettuce mixed into the wild rice.