Wild Rice Salad
Updated: Jun 17
This is a difficult time. People are couped up in their homes and very anxious about all that is going on in the world. I am trying my best to eat as healthy as I can, staying hydrated, finding ways to move and be outside (all while social distancing of course....), as well as enjoying the time I am getting with my family. My husband travels a lot for work and my step sons have busy lives of their own. Although we all miss our normal lives, I try to focus on the extra time I get to spend with them now. This too shall pass, but for the time being I am going to enjoy every minute I get with them.
Part of this is trying to make wholesome meals, especially meals we an eat over several days since we don't go out to the store every day. This is one of my favorite sides - it is super simple and can be left in the fridge and served cold for a week.
Wild Rice Salad
• 1 cup uncooked wild rice
• ¼ cup chopped scallions
• ½ cup dried cranberries
• ½ cup nuts; I use walnuts but can use any nut
• 2 TBSP extra virgin olive oil
• 1 TBSP fresh lemon juice
• Salt and pepper to taste
Cook wild rice (I generally do 1 cup rice to 4 cups water – cooks 40 minutes or so)
Cool rice and then add all ingredients – mix well and refrigerate
Add additional olive oil and lemon juice, to taste
Wild rice is not only delicious, but also nutritious! One cup cooked is only 166 calories, has 7 grams of protein, 3 grams of fiber, as well as being high in key B vitamins, zinc, magnesium, phosphorous, manganese and important antioxidants.