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
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:
- 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.
- 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.
- To make the vinaigrette, whisk together the mustard, 3 tablespoons of oil and 2 tablespoons of vinegar. Season with salt and pepper to taste.
Tagged: dandelion greens, dates, Dijon vinaigrette, dried fruit, rice, side dish, sunflower seeds, white wine vinegar, wild rice, wild rice salad
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