Wild rice is a big deal where I live. Minnesota is known for it’s production of wild rice, and every cook has a signature dish.
My favorite way to serve wild rice is in a salad with lots of veggies. Here’s a simple version with broccoli, sugar snap peas and carrots. The salad can be made with a mixture of wild rice and brown rice or just wild rice.
Cook the wild rice to your desired doneness. I prefer to cook the rice a bit longer so that the kernels open and the rice is fluffier.
Wild Rice Salad with Broccoli Recipe
2 cups cooked wild rice
2 cups broccoli florets, blanched and cooled
2 cups sugar snap peas, blanched and cooled
1/2 cup coarsely shredded carrot
2 tablespoons extra virgin olive oil
2 tablespoons orange juice
1 tablespoon sherry vinegar
1 tablespoon tamari or soy sauce
1 teaspoon pure maple syrup
1/4 cup dried sweet cherries, halved
1/2 cup coarsely chopped toasted pecans
Fine sea salt and freshly ground black pepper
In a large bowl combine wild rice, broccoli, sugar snap peas and shredded carrot.
For dressing, in a small bowl whisk together olive oil, orange juice, vinegar, tamari and maple syrup. Pour dressing over wild rice mixture; stir to mix. Cover and refrigerate at least 2 hours.
Before serving stir in cherries and pecans. Season to taste with salt and pepper.
Makes about 6 cups
Tip: Blanch the broccoli and sugar snap peas in boiling salted water for 2 minutes. Drain and run under cold water until cool.
Recipe Link:
Lemon Quinoa Salad with Chickpeas
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