Wild Rice and Vegetable Salad

By akselden

Ingredients

• 1 1/2 cups wild rice, rinsed
• Salt
• 3 cups corn kernels (from about 3 ears
• corn)
• 1 bunch of scallions, thinly sliced
• (about 1 Cup)
• 1 cup diced celery
• 1 small red bell pepper, diced small
• (about 3/4 Cup)
• 2 cups blueberries
• 1/4 cup extra-virgin olive oil
• 2 to 3 tbsp, lemon juice
• Pepper

Preparation

Step 1

1. In a medium saucepan, combine rice,
4 1/2cups water and r teaspoon salt, Bring to boil, reduce heat and simmer until rice is tender, 40 to 50 minutes, Drain any excess water in colander, transfer rice to large bowl and let cool.
2. Blanch corn in boiling water until
tender, about 3 minutes; drain, Add to
bowl with rice, Add scallions, celery, bell pepper and 1 1/2cups blueberries, Stir in olive oil and 2 tablespoons lemon juice, 1/2 teaspoon salt and pepper, Taste and adjust lemon juice, Serve garnished with remaining 1/2 cup blueberries, Serves 6.