Eat Real. Eat Good.
Colorful, crunchy, cold wild rice salad
Hearty and super healthy, this colorful dish is the perfect side or have a larger portion for a main dish. Vegetables can be varied based on what you have on hand.
Ingredients
- 1 cup wild rice, uncooked
- 2 cups water
- 1 T olive oil
- balsamic vinagrette to taste
- dried cranberries, 1/4 c.
- chopped fresh spinach
- 1 cup seeded, diced cucumber
- 1 diced red onion
- 1/2 cup finely shredded red cabbage
- 1/2 cup diced carrot
- 1 diced kohlrabi
- 2-3 T chopped fresh mint (or other fresh herbs of your choice)
Preparation
To cook the wild rice, place rice, water, and olive oil in 2-3 quart pot with tight fitting lid. Bring to a boil, then lower heat and simmer for 50-60 minutes, until all liquid is absorbed. Remove from heat, remove lid, fluff, and let cool completely.
Add onion, carrots, kohlrabi, cucumber, mint,cranberries, and cabbage to large bowl. Stir in wild rice. Add balsamic vinagrette to taste, stir.
Serve on a generous bed of chopped spinach.