Wild Rice Salad
This is a great dish because its like a canvas, it can be so easily customized depending on season or mood. So, please, follow your instincts and feel free to add in any other vegetables, spices and flavors.
If, I’m being honest, this salad usually turns out different each time I make it because I try to use what ever is in season and looks the best.
you will need:
2 cups (uncooked) wild rice
5 medium carrots, cut small
4-5 stocks of celery, cut small
2 small fuji apples, cut small
1 large or 2 small leeks, thinly sliced using a mandolin
10 fresh thyme leaves, minced
1 bunch flat leaf parsley, cut small but not quite to a mince
1 cup crushed walnuts
1/2 cup golden raisins
1/4 cup maple syrup
1/4 - 1/2 cup apple cider vinegar
salt and pepper
Cook the rice according to package instructions, set aside to cool.
Preheat oven to 400
In a large bowl toss the carrots, celery and apples with about 2 tbsp. olive oil. Transfer veggies to a large baking sheet and season with salt, pepper and sage. Roast for about 25 minutes or until golden/lightly charred. Set aside to cool
While you wait for the rice to cook/cool combine the leeks, parsley and apple cider vinegar in a large bowl. Season with salt and pepper
When cool, add the rice, veggies and walnuts to the bowl with the leeks. Season with salt and pepper then toss with a generous splash of olive oil and maple syrup till evenly combined.
Garnish with sage and or parsley, can be served hot or cold - Enjoy!