Wild Rice Salad with Broccoli

By blum099

Wild rice is a big deal where I live. Minnesota is known for it’s production of wild rice, and every cook has a signature dish.

My favorite way to serve wild rice is in a salad with lots of veggies. Here’s a simple version with broccoli, sugar snap peas and carrots. The salad can be made with a mixture of wild rice and brown rice or just wild rice.

Cook the wild rice to your desired doneness. I prefer to cook the rice a bit longer so that the kernels open and the rice is fluffier.

Ingredients

• 2 cups cooked wild rice
• 2 cups broccoli florets, blanched and cooled
• 2 cups sugar snap peas, blanched and cooled
• 1/2 cup coarsely shredded carrot
• 2 tablespoons extra virgin olive oil
• 2 tablespoons orange juice
• 1 tablespoon sherry vinegar
• 1 tablespoon tamari or soy sauce
• 1 teaspoon pure maple syrup
• 1/4 cup dried sweet cherries, halved
• 1/2 cup coarsely chopped toasted pecans
• Fine sea salt and freshly ground black pepper

Preparation

Step 1

In a large bowl combine wild rice, broccoli, sugar snap peas and shredded carrot.

For dressing, in a small bowl whisk together olive oil, orange juice, vinegar, tamari and maple syrup. Pour dressing over wild rice mixture; stir to mix. Cover and refrigerate at least 2 hours.

Before serving stir in cherries and pecans. Season to taste with salt and pepper.

Makes about 6 cups

Tip: Blanch the broccoli and sugar snap peas in boiling salted water for 2 minutes. Drain and run under cold water until cool.

Recipe Link: