Wild rice salad with corn, blueberries, and almonds
Try this vibrant wild rice salad with a burst of sweetness from blueberries, a crunch from almonds, and a hint of freshness from corn. Perfect for a light and flavorful meal.
Ingredients:
- garlic clove, finely grated
- teaspoons fresh lemon juice
- teaspoons Champagne vinegar or white wine vinegar
- teaspoon sugar
- teaspoon curry powder
- cup olive oil
- Kosher salt, freshly ground pepper
- cup long-grain brown rice
- Kosher salt
- cup wild rice
- cup almonds
- ear of corn, kernels cut from cob
- cup dried blueberries
- tablespoons chopped red onion
- tablespoons finely chopped parsley
- Freshly ground black pepper
Instructions:
- Mix together minced garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl. While whisking continuously, slowly pour in oil until the mixture thickens; add salt and pepper to taste.
- Prepare the dressing in advance: It can be stored in the refrigerator for up to 3 days. Cover it properly and chill. Remember to bring it back to room temperature before using.
- In a small saucepan, combine brown rice with 1 cup of water. Season lightly with salt and bring it to a gentle boil. Lower the heat, cover the saucepan, and cook until the water is absorbed and the rice becomes tender, about 45-50 minutes. Remove from heat, let it sit for 10 minutes, then transfer the rice to a large baking sheet to cool down.
- In another small saucepan, cook wild rice in boiling lightly salted water until tender, approximately 35-45 minutes. Drain the rice and let it cool beside the brown rice.
- While waiting, preheat the oven to 350°F. Toast almonds on a baking sheet until they turn golden brown, tossing them around midway, for about 8-10 minutes. Allow them to cool, then roughly chop.
- In a medium bowl, mix both types of rice, almonds, corn, blueberries, onion, and parsley. Drizzle the dressing over the mixture and toss gently to coat. Season with salt and pepper to taste.
- Prepare the rice in advance: It can be cooked up to 3 days ahead. Cover and refrigerate it. Remember to bring it back to room temperature before serving.
Summary:
- Calories: 1604 kcal
- Fat: 77 g
- Protein: 32 g
- Carbs: 211 g
- Potassium: 1439 mg
- Magnesium: 433 mg