One of my favorite things about summer is all of the fresh produce available. I have a few rice salad recipes on my blog now – they are so versatile! With this wild rice salad you could use any fresh vegetables and herbs you like. This salad makes a great pot luck dish – just double the amounts. Or great on it’s own for lunch.
Even with the busy work season, luckily we still have time to shop at all of our organic farmer’s markets…this is what summer is all about for me.
1/2 cup of wild rice or wild rice blend with quinoa
2 1/2 cups water
Bring the rice and water to a boil, cover and turn down to minimum heat. Cook about 45 minutes, or until the rice is tender, drain and set aside to cool.
1/4 cup diced red onion
1 small yellow zucchini, halved and then sliced
1/2 a celery stalk
10 fresh shelling peas – peas removed from the pod
a bunch of broccoli – cut small
2 Tblsp. minced Italian flat leaf parsley and 1 Tblsp. fresh minced basil
1 large garlic clove, finely minced
1 Tblsp. Gluten Free Soy Sauce
1 Tblsp. Balsamic Vinegar
4 Tblsp. Extra Virgin Olive Oil
fresh cracked pepper
Chop up the vegetables and place in a bowl with the rice, tossing to combine. Make up the dressing and pour over the rice and vegetables mixing well. Refrigerate for a good 4 hours to allow all of the flavors to come together. Serve with any main dish.