Wild Rice and Roasted Almond Salad
Prep
Cook
Total
Yield 4 servings
Any version of wild rice works in this. I like a wild and brown rice blend.
Ingredients
- 1 1/2 cups Wild Rice Blend
- 3 1/4 cups Vegetable Broth
- 2 cups Frozen Peas
- 3 stalks Celery, sliced thin on the diagonal
- 1 tart Apple, diced (optional)
- 4 green Onions, sliced thin on the diagonal
- 1 cup Raw Almonds, toasted in a dry pan and cooled
- DRESSING
- 1/4 cup Red Wine Vinegar
- 1/4 cup Mild Olive Oil
- 3 teaspoons Roasted Sesame Oil
- 2 tablespoons Soy or Tamari Sauce
- 2 teaspoons Brown Sugar
- few grinds Black Pepper
Instructions
- Cook the Wild Rice in the rice cooker or stove top with the broth (it will take around 45 minutes)
- Toss the Vegetables in a large shallow bowl (leave the peas frozen, the hot rice will defrost it)
- Add the hot rice and toss with the dressing a little at a time so you don't drown it
- You may have dressing left over
- Coarsely chop the nuts if you like and toss gently into the Rice
- Serve at room temperature or cold
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/wild-rice-and-roasted-almond-salad/