Wild rice salad
Discover a delightful wild rice salad recipe packed with a refreshing blend of flavors, colors, and textures. Perfect for a nutritious and tasty meal option.
Ingredients:
- 1.5 cups California wild rice
- 400g can of artichoke hearts, drained and chopped
- 3/4 cup frozen peas, defrosted
- 1 Poblano pepper, diced
- 6 green onions, whites and greens chopped
- 1/2 cup toasted almonds, chopped
- 1 tablespoon kosher salt
- 2 tablespoons toasted sesame oil
- 3 tablespoons canola oil
- 3 tablespoons rice vinegar
- 3 garlic cloves, grated on microplane
- 1 tablespoon dijon mustard
- 1 teaspoon celery salt
- 1 tablespoon black or white sesame seeds
- freshly ground black pepper
- kosher salt, to taste
Instructions:
- For the salad:
- Take a large pot and fill it with 6 cups of water. Put in the wild rice and 1 Tablespoon of kosher salt. Let it come to a boil.
- Allow the rice to cook similar to pasta, checking for doneness occasionally.
- While the rice is cooking, dice the artichokes, poblano pepper, and green onions. Combine them in a large bowl along with the peas.
- Once the wild rice is cooked through (usually takes about 30-40 minutes, cooked but with a bite), drain it and combine it with the vegetables in the bowl.
- Dressing:
- Combine all the dressing ingredients in a mason jar and shake well. Drizzle it over the cooked wild rice and chopped veggies.
- Lastly, chop the toasted almonds and sprinkle them over the salad. Mix everything together and savor the dish!
- This salad tastes even better on the second and third day! The rice will have absorbed all the dressing, giving it a chewy and tangy flavor, enhanced by the crunchy almonds. It's a great addition to any backyard BBQ!
Summary:
- Calories: 2284 kcal
- Fat: 115 g
- Protein: 74 g
- Carbs: 269 g
- Potassium: 3679 mg
- Magnesium: 960 mg