Wild Rice Salad
01-22-2016
Author: in Diet for a Tiny House
If you're a plant-eater like me, what to bring to a potluck that everyone, even meat-eaters will like, is a challenge. But I think you've found it right here, yes sir! This uses a wild rice blend studded with fruits and nuts, shallots and celery and baths it in a lemony vinaigrette. I made this recipe with three finished cups of wild rice blend, and only had this small amount left to do my photo. It was a hit. Think of this next time you are wondering what to make for Meatless Monday or attending a potluck dinner.
Wild Rice Salad with Nuts and Cranberries
Serves 2 as a main dish meal, 4 as a side dish
Ingredients
1 cup wild rice blend
1/2 cup cranberries (if they are drying out, pour some hot water on them and let them soak for a few minutes, then drain)
2/3 cup chopped nuts
5-6 green onions, green parts only, chopped into thin rings
1/2 red onion, chopped
2 stalks of celery, chopped
For Dressing:
2 tablespoons vinegar (red wine or rice vinegar works for me)
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, finely minced
1 teaspoon Dijon mustard
1 teaspoon sugar or other sweetener
1/3 cup olive oil
Sea salt and freshly cracked pepper to taste
Directions
Make wild rice blend according to package directions, set aside when done in a large bowl.
Add drained cranberries, chopped nuts, green onions, red onion, and celery to bowl. Toss together with a fork.
Mix up the dressing ingredients in a jar or shaker with a lid. Once blended, add the olive oil and shake again. Once it has a uniform consistency, pour over wild rice mixture.
Taste for seasonings, you may want to add more salt or pepper.
Serve or store in fridge for a day or so until ready to use.
I served this with chard, boiled for a few minutes til tender, squeezed dry in a towel and then sliced into strips and briefly tossed in a mixture of olive oil and salt, along with whole berry homemade cranberry sauce.
Wild Rice Salad with Nuts and Cranberries
Serves 2 as a main dish meal, 4 as a side dish
Ingredients
1 cup wild rice blend
1/2 cup cranberries (if they are drying out, pour some hot water on them and let them soak for a few minutes, then drain)
2/3 cup chopped nuts
5-6 green onions, green parts only, chopped into thin rings
1/2 red onion, chopped
2 stalks of celery, chopped
For Dressing:
2 tablespoons vinegar (red wine or rice vinegar works for me)
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, finely minced
1 teaspoon Dijon mustard
1 teaspoon sugar or other sweetener
1/3 cup olive oil
Sea salt and freshly cracked pepper to taste
Directions
Make wild rice blend according to package directions, set aside when done in a large bowl.
Add drained cranberries, chopped nuts, green onions, red onion, and celery to bowl. Toss together with a fork.
Mix up the dressing ingredients in a jar or shaker with a lid. Once blended, add the olive oil and shake again. Once it has a uniform consistency, pour over wild rice mixture.
Taste for seasonings, you may want to add more salt or pepper.
Serve or store in fridge for a day or so until ready to use.
I served this with chard, boiled for a few minutes til tender, squeezed dry in a towel and then sliced into strips and briefly tossed in a mixture of olive oil and salt, along with whole berry homemade cranberry sauce.
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Author: Wendy Gorski
