08 Aug Wild Rice Salad
Wild Rice Salad
I love the combination of nutty wild rice with fresh chopped arugula. The tangy dressing, sweet mango and pungent scallions help to make this a flavorful side dish!
Servings 4
Ingredients
- 1 cup wild rice rinsed
- 3 cups water or broth
- ½ cup sliced scallions
- ½ cup fresh, chopped mango
- ½ cup sliced red radishes
- 5 ounces arugula (about 5 packed cups)
Dressing
- ¼ cup olive oil
- Juice of 1 lemon
- 2 tablespoons fresh orange juice
- 2 teaspoons dijon mustard
- 1-2 tablespoons honey or maple syrup
- Sea salt and white pepper to taste
Instructions
- In a medium saucepan, place the wild rice. Add the water or broth and bring to boil. Reduce the heat to low, cover and simmer for 50 minutes or until the rice is tender. Drain if needed and let the rice cool.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon and orange juices, mustard, honey, sea salt and pepper.
- Place the cooled wild rice in a large bowl. Add the arugula, chopped scallions, mango, radishes and arugula. Add the dressing, stir well, and adjust seasoning to taste. Store in the refrigerator, covered, for up to three days. It tastes best when given at least an hour to marinate before serving.
- Enjoy!