A rice salad is so versatile and using wild rice is a healthier option. Wild rice is a grass and can be as long as one-inch and range in color from brown to black.
Ingredients
1 cup wild rice mix (should make about 3 cups of cooked rice)
1 apple, chopped
½ cup shredded carrot
1 tomato, chopped
4 kale leaves, spine removed and leaves chopped
1 cup dried cranberries
1 cup pecans
¼ cup mint,chopped
¼ cup green onion, chopped
handful fresh coriander, chopped
extra-virgin olive oil
white balsamic vinegar
Instructions
Cook rice according to packet instructions. Allow rice to cool to room temperature before building the salad. In a large bowl add rice and salad ingredients. Toss to combine and add a good splash of olive oil followed by a splash of balsamic vinegar. Combine and season with sea salt and freshly ground black pepper.
Notes
The Culinary Chase’s Note: This will keep for 2 days in the refrigerator. Use seasoned rice vinegar in lieu of white balsamic vinegar; it’s one of my go-to dressings for salads. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/08/wild-rice-salad/