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wild rice salad

wild rice salad by The Culinary ChaseA rice salad is so versatile and using wild rice is a healthier option.  Wild rice is a grass and can be as long as one-inch and range in color from brown to black.

  I prefer a wild rice mix which is a combination of brown basmati and wild rice.  A salad of your own creation can take on many forms and if you’re like me, making the same one twice never seems to happen.  I find I’m adding whatever is leftover in the fridge.  This is where the magic of the ingredients come together in perfect harmony.  That leftover piece of grilled steak, delicious last night but too small to divide up, is lovely chopped up or the grilled veggies that were too much from the night before are going to shine when added to a salad.  Pickled beets are another favorite I like to toss in.  Fresh stone fruit is in abundance this time of year so don’t be afraid to add them as well.

Serves 4 to 6
1 cup wild rice mix (should make about 3 cups of cooked rice)
1 apple, chopped
1/2 cup carrot, shredded
1 tomato, chopped
4 kale leaves, spine removed and leaves chopped
1 cup dried cranberries
1 cup pecans (or favorite nut)
1/4 cup mint, chopped
1/4 cup green onion, chopped
handful fresh coriander, chopped
extra-virgin olive oil
white balsamic vinegar

Cook rice according to packet instructions – I used 2 1/4 cups of water to 1 cup of rice.  Allow rice to cool to room temperature before building the salad.  In a large bowl add rice and salad ingredients.  Toss to combine and add a good splash of olive oil followed by a splash of balsamic vinegar.  Combine and season with sea salt and freshly ground black pepper.

The Culinary Chase’s Note:  This will keep for 2 days in the refrigerator.  Use seasoned rice vinegar in lieu of white balsamic vinegar; it’s one of my go-to dressings for salads.  Enjoy!

wild rice salad
 
Prep time
15 mins

Cook time
35 mins

Total time
50 mins

 

A rice salad is so versatile and using wild rice is a healthier option. Wild rice is a grass and can be as long as one-inch and range in color from brown to black.
Author: The Culinary Chase
Recipe type: salad
Serves: 4

Ingredients
  • 1 cup wild rice mix (should make about 3 cups of cooked rice)
  • 1 apple, chopped
  • ½ cup shredded carrot
  • 1 tomato, chopped
  • 4 kale leaves, spine removed and leaves chopped
  • 1 cup dried cranberries
  • 1 cup pecans
  • ¼ cup mint,chopped
  • ¼ cup green onion, chopped
  • handful fresh coriander, chopped
  • extra-virgin olive oil
  • white balsamic vinegar
Instructions
  1. Cook rice according to packet instructions. Allow rice to cool to room temperature before building the salad. In a large bowl add rice and salad ingredients. Toss to combine and add a good splash of olive oil followed by a splash of balsamic vinegar. Combine and season with sea salt and freshly ground black pepper.
Notes
The Culinary Chase’s Note: This will keep for 2 days in the refrigerator. Use seasoned rice vinegar in lieu of white balsamic vinegar; it’s one of my go-to dressings for salads. Enjoy!

 

The post wild rice salad appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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