Quebec Wild Rice Salad

By JimMac

Ingredients

• Marinade:
• 3 cups cooked wild rice
• 1 cup diced carrots
• 1 cup peas
• 1 cup diced green or red bell pepper
• 1 cup sliced mushrooms, fresh
• 1 large celery stalk, finely chopped
• 2 tablespoons fresh minced parsley
• 1/2 cup Olive Oil
• 1/3 cup fresh lemon juice
• 1 garlic clove, pressed
• 1 Tbsp fresh minced tarragon
• 1 Tbsp fresh minced basil

Details

Servings 7

Preparation

Step 1

Directions
Place cooked rice in large bowl. Steam the carrots, peas, peppers, and mushrooms until tender but firm. There should still be some crunch. Add steamed vegetables, celery and parsley to the rice.
Whisk together marinade ingredients and toss gently with the rice and vegetable mixture. Refrigerate until well-chilled, stirring occasionally, so the marinade will flavor the rice.

Serve with tomato wedges and green olives.

Other serving options:
A sprinkling of parmesan or feta cheese on top
Dried currants, toasted pine nuts, or almonds.
A wedge of brie, fontina, Jarlsberg, or any other good flavorful cheese.
Steamed & marinated vegetables.
Stuff a tomato shell or green pepper half with rice salad and bake it for a wintertime lunch.