Wild Rice Salad
Description
We had a Labor Day BBQ today and this salad was a hit. It’s almost directly borrowed from Dinner with Julie, except that I used a ‘Rice Medley’ – a store-bought combination of brown rice, red rice, black rice and wild rice. I truly don’t think it makes any difference which type of rice you use, but you want some sort of mixture to make it look pretty. I’m also sure you could substitute a variety of different ingredients, but this is what I made this morning (doubled).
Ingredients
Wild Rice Salad
1 1/2 c. mixed rice
1/2 c. toasted slivered almonds
3 green onions, chopped
1/3 c. EACH dried cranberries AND raisins
1/2 chopped fresh parsley
Cook the rice in a lot of water until just tender and then rinse in a colander with cold water until cool. Drain well, then mix in the remaining ingredients – all of this can be done probably several hours in advance, but I wouldn’t recommend overnight simply because the rice would probably dry out and harden up a bit.
Dressing
2 T. EACH olive oil AND lemon juice
1 T. EACH soy sauce AND brown sugar
1 1/2 T. balsamic vinegar AND 1 t. sesame oil AND 1 garlic clove, minced very finely
Instructions
Put all of the dressing ingredients into a container or jar with a tight lid and shake to mix. Start with half the dressing and pour over the salad, tossing to coat – I found that 3/4’s was about perfect.
We wanted to highlight the garden so we had this with BBQ’d salmon, garden tomato and fresh mozzarella salad (caprese salad) garden carrots, beet pickles, and grilled garden zucchini. Yum.
- Category: Rice, Salad
