Wild Rice Salad with Dandelion Greens, Dates & Sunflower Seeds

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I love the nutty flavor and natural bite of toasted wild rice.  It is a nice add-in for a healthy salad like this one–try using dandelion greens if you can find them, but if not, shredded Lacinato kale or even Swiss chard would work very well, too.  Here I have paired the cooked wild rice and fresh, chopped greens with salty sunflower seeds for crunch and slices of dried dates for a sweet add-in.  Perfect as a side dish with a nice roasted fish dish, or even as a light lunch with a crumbling of blue cheese and maybe a cup of your favorite soup.

(To view this recipe, click on the blue title of the blog post above*)

Wild Rice Salad with Dandelion Greens, Dates & Sunflower Seeds

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Side dish

Ingredients:

  • 1 cup wild rice
  • Salt and pepper
  • 1 bunch of dandelion greens, stem ends trimmed, roughly chopped
  • 1/8 cup sunflower seeds, roasted and salted
  • ½ cup sliced dates
  • Olive oil
  • White wine vinegar
  • 1 teaspoon Dijon mustard

Directions:

  1. Place the wild rice and 2 cups of water in a saucepan. Bring to a boil, reduce the heat to low, cover and cook for 20-25 minutes or until the rice is tender, yet still has a bit of a bite.
  2. In the meantime, toss the chopped and washed greens in a bowl, along with the sunflower seeds and sliced dates. Toss with a drizzle of a simple mustard vinaigrette and the cooked wild rice.
  3. To make the vinaigrette, whisk together the mustard, 3 tablespoons of oil and 2 tablespoons of vinegar. Season with salt and pepper to taste.

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