sweet and savory wild rice salad

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from TheKitchn.com

yields: 8-10 servings
1 1/2 c wild rice, rinsed and drained
1 c long-grain brown rice, rinsed and drained
1 lime, zested and juiced
1 orange, zested and juiced
small handful fresh dill, finely chopped
small handful fresh flat-leaf parsley, finely chopped1
1/2 c fresh mint leaves, finely chopped
1 bunch chives, finely chopped
1 cucumber, diced
1 red bell pepper, cleaned and diced
1/2 c dried dates, chopped
1/2 c sliced almonds
1/2 c extra virgin olive oil
1 tsp powedered cumin
salt and freshly ground black pepper
1. cook the rice:
1.  heat 4 1/2 cups of salted water to boiling; add the wild rice and cover. turn the heat to low and cook the rice for about 45 minutes or until the grains are tender and puffed.
pour the rice into a large bowl.
2.  meanwhile, in another pan, heat two cups of salted water to boiling and add the brown rice. cover and cook for 40 minutes. let stand for five minutes, then fluff with a fork and toss with the wild rice.
2. toss the rice with the lime and orange zest, and the herbs.

3. toss with the cucumbers, red peppers, dates and almonds.

4. whisk together the olive oil and the lime and orange juice. toss with the rice, then stir in the cumin powder.

5. taste and season if necessary with salt and pepper.
possibly heat up olive oil with cumin to bring out the cumin flavor before tossing with salad or lightly toast with almonds.
Meal   BrunchDish   Salad
Cooking Method   BoiledMain Ingredient   Rice/Grains
Style   PicnicPrep Time   less than 15 minutes
Cooking Time   1 hour 
Features   Dairy-Free, High-Fiber, Low-Calorie, Low-Fat, Low-Sodium, Vegan, Vegetarian

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