Wild Wild Rice Salad

Prep Time 15 minutes
Cook Time 90 minutes
Servings 10 people
Looking for a great side dish for your next dinner? Well look no further! This wild rice salad combines a long list of great ingredients into one phenomenal salad.

It not only includes our January’s spotlight product but it also incorporates the amazing properties of chia seeds and chia oil into the mix as well. Chia is an excellent source of Omega 3s and antioxidant and in the seed form, also gives your body a bunch of dietary fibre.

This salad will satisfy your taste buds but your body will also be thanking you for giving it what it needs to take on the remainder of winter!
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How It's Made

Ingredients

  • ¼ cup freshly squeezed orange juice
  • 6 tbsps shallots, chopped
  • 4 tbsps balsamic vinegar
  • 1 tbsp chia seeds
  • 2 tbsps dijon mustard
  • 2 garlic cloves
  • ¾ cup olive oil
  • ¼ cup cold-pressed chia oil
  • 2 tbsps sea salt
  • pepper to taste
  • 1 cup wild rice
  • 1 cup white long-grain rice
  • 1 ½ cups water
  • 1 cup Walnuts
  • 1 cup flat leaf parsley
  • 1 cup fresh dill
  • 1 cup arugula salad
  • 1 cup Apricots
  • 1 cup Cranberries

Directions

  1. Put wild rice in pot, covered by 2 inches of water. Cover and simmer until the rice is tender (approximately 45 minutes to an hour).
  2. While the rice is simmering, prepare the vinaigrette by whisking together the juice, shallot, vinegar, chia seeds, mustard & garlic. Gradually whisk in the chia and olive oil until the dressing is emulsified. Season with salt and pepper to taste.
  3. After the wild rice has been simmering 20 minutes, boil white rice in 1 1/2 cups water in a heavy sauce pan. Boil for about 8 minutes.
  4. Reduce heat to very low and cook, covered and undisturbed for another 15 minutes. Remove from heat and let stand while being covered for approximately 5 minutes.
  5. Rinse cooked wild rice in a strainer under cold water and drain. Stir together the two varieties of rice, the vinaigrette along with the nuts, greens and dried fruit. Serve at room temperature.
PRESERVATION This salad can be kept in an air tight container, in the fridge, for up to 3 days.
Marie Richer
Recipe By

Marie Richer

Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!

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