Wild Rice Salad

3 Servings
35 min

Have you ever eaten a salad and were left unsatisfied? Salads should not be boring and they should definitely not leave you still hungry!


The addition of wild rice to a salad will leave you satisfied and full of many nutrients your body needs! It is a great way to sneak in some fiber too.


This salad is super easy and you can make the rice ahead of time which is perfect for meal prepping and lunches.


I call this the purple salad, because almost everything in it is purple! But of course, any leafy greens or wild rice will work too.


Check out my Instagram @tikofoods for more recipes

Recipe details

  • 3  Servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients


  • 1 bag or container of spring mix
  • 1 cup wild rice
  • 1 3/4 cups water
  • 2 shallots
  • 3 tbsp pine nuts
  • 3 tbsp dried black currants
  • 1/4 cup crumbled feta cheese
  • salt to taste
  • pepper to taste
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil

Instructions

For the rice

Bring 1 3/4 cups of water to a boil
Add 1 cup of wild rice and cover the pot
Let simmer, stirring occasionally, for approximately 25 minutes
Fluff with a fork and let cool

For the salad and dressing

Thinly slice your shallots and add them to a bowl filled with 1/2 cup of red wine vinegar to marinate in while you prepare the salad (enough liquid to cover the shallots)
Toast the pine nuts on low heat using a small, dry pan. Be sure to mix them around frequently to avoid burning.
Once the pine nuts are golden brown, add them to a bowl of spring mix.
Add your marinated shallots (reserving the remaining red wine vinegar) and feta cheese to the same bowl.
Using the reserved red wine vinegar, add 1/2 cup of olive oil and a dash of salt and pepper. Adjust according to taste.
Add the cooled wild rice to the salad bowl, and pour in the dressing.
Mix together and enjoy!

Tikofoods
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