Friday, July 25, 2014

Wild Rice Salad

Wild rice Salad
Wild rice is not actually rice, but a long grain grass that grows in ponds and waterways in US and Canada. This highly nutritious grain is long and thin, ash brown to black in color and cooks to a chewy texture with a slight earthy flavor and takes longer than white rice to cook.  
Wild rice is gluten free and has more protein, fiber, iron and copper than brown rice. It is high in the B-vitamins niacin, riboflavin and thiamine, as well as potassium and phosphorus. It is a complete protein containing all of the essential amino-acids.
This is a great dish to make as a side for BBQ, or as a lunch salad. 

To cook wild rice
1 cup Wild rice, washed and drained 
3 cups water or stock 
Salt to taste - optional
Bring to a rolling boil and simmer covered for 45 minutes till some grains split open

Cooked wild rice
Wild rice salad
Ingredients: Serves a crowd
2 cups Cooked wild rice cooled
1 cup Mushrooms
2 stalks Celery
1 Red pepper
1/2 large Red onion
2 carrots Carrot
Handful Mint
Handful Coriander
1/4 cup Pecan pieces
2 tbsp Sunflower seeds
12-15 Dry Apricots chopped
Lime juice
Red wine vinegar
Olive oil
Maple syrup OR honey
Hot sauce
  1. Chop all veggies and herbs.
  2. In a tsp of olive oil lightly saute celery and mushrooms for about 5-7 minutes.
  3. Mix everything together and add the dressing ingredients as per your taste.
  4. Let flavors blend in for 2 hours minimum before serving.
  5. Serve cold or at room temperature.  

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