Go Back
Wild Rice Salad with Cherries
Print
Wild Rice Salad with Cherries
Prep Time
20 mins
Cook Time
45 mins
 
Course: Salad, Side Dish
Cuisine: Gluten Free, grain free
Keyword: wild rice, cherries, lime, parsley, gluten free, summer
Servings: 6 servings
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

  1. 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.

  2. Place cooked wild rice in a medium sized mixing bowl, let cool slightly.

  3. In a small jar combine Dijon mustard, lime juice, cider vinegar, olive oil and salt, place lid tightly on jar and shake to combine.

  4. 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.

  5. 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.