Even though wild rice has long been thought of as a wintry dish, this salad is a great way to get whole grains on the table during the warmer months, while using up your garden herbs.
Slideshow: Salads with Grains
1 cup wild rice
8 cups cold water
2 tablespoons finely chopped chives
2 tablespoons finely chopped mint
2 tablespoon finely chopped parsley
1 tablespoon lemon juice
2 tablespoons olive oil
How to Make It
In a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well.
Toss the wild rice with the chives, mint, parsley, lemon juice and olive oil. Season with salt and serve.
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