For some reason I make wild rice salad every summer. This would be just as good in another season but I only seem to make it in summer.
I guess because there is such an awful lot of good produce around in summer and I usually just toss whatever I have lying around or leftover into the salad.
It can be served warm or cold.
Wild Rice Salad:
- Long grain rice
- 1 carrot, diced
- 1 strong yellow onion, diced
- 1 celery stick diced,
- Lots of fresh parsley, chopped
- Handful of golden raisins, craisins, or currants
- Pine nuts or sliced almonds
- Chicken broth
- Red wine vinegar
- Olive oil
Cook rice according to directions but cook in chicken broth not water. Dice all veggies and add to bowl. When rice is done add to veggies, season w/S&P and toss. Add 1-2TBS vinegar & drizzle with olive oil.
Serve warm or cold. Use any veggies you have on hand. I have used fennel, zuchinni and just random things I have on hand.