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.
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!
- 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
- 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.
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