Heartland Wild Rice Salad
- ⅔ cup wild rice, uncooked
- 4 ounces roast pork, cut into bite-size pieces
- ¼ pound fresh mushroom slices
- ¼ cup chopped green onions
- ¼ cup chopped fresh parsley
- 1 teaspoon fresh rosemary or ½ teaspoon dried rosemary
- 1 cup Muenster cheese, cut into matchstick strips
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Plain yogurt (optional), for garnish
Instructions:
All the ingredients are tossed together to create a simple, yet delicious entree salad served topped with a dollop of plain yogurt.
- Cook the rice according to the package directions. Cool. Add the remaining ingredients, except the yogurt, to the cooked rice; mix lightly. Chill. Serve topped with a dollop of yogurt, if desired.