Wild-Style Salad
Salad:
- 1 cup wild rice, rinsed and soaked overnight in the refrigerator
- 1 ⁄2 teaspoon fine sea salt
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 1 ⁄2 cup golden raisins
- 1 ⁄2 cup thinly sliced scallions
- 1 ⁄2 cup cashews, toasted and chopped
- 3 tablespoons apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon agave nectar
- 1 tablespoon chopped parsley
- 1 ⁄2 teaspoon fine sea salt
- 1 ⁄4 cup extra-virgin olive oil
- Freshly ground white pepper
Instructions:
Wild rice provides a bit of heft to this salad, plus it is rich in protein as well as lots of minerals and B vitamins.
For the salad:
- In a medium saucepan over high heat, combine the rice with 3 cups of water and bring to a boil. Add the salt, reduce heat to low, cover, and simmer for 30 minutes.
- Remove from heat, transfer to a strainer or sieve, and rinse under cold water for a few minutes, or until the rice is completely cool.
- In a large bowl, combine the cooked rice, bell pepper, raisins, scallions, and cashews with clean hands.
- In a small bowl, combine the apple cider vinegar, lemon juice, mustard, agave nectar, parsley, and salt. Mix well. Whisk in the olive oil while pouring slowly.
- Pour the dressing over the rice and toss well with clean hands. Cover and refrigerate for 1 hour to allow the flavors to marry.
- Remove rice from the refrigerator 30 minutes before serving.
- Season with white pepper to taste right before serving.