This healthy, vegetarian wild rice salad is bursting with flavour! I added black beans, fresh vegetables, with a tangy mustard vinaigrette.
Ingredients
Recipe serves 8 - 10
1 tbsp olive oil
1 cup organic wild rice
1 shallot, finely chopped
4 cups water
1/2 vegetable broth cube
1 can (540ml) black beans, rinsed and drained
1 can (398ml) green pitted olives, halved
1/2 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
3 large celery stalks, finely chopped
3 large carrots, finely chopped
1/2 red onion, finely chopped
3 large sour pickles in brine, finely chopped
Ingredients for Dressing
1 tbsp dijon mustard
1/4 cup red wine vinegar
1 tbsp raw honey
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh parsley, finely chopped
Preparation
In a medium saucepot, add 1 tbsp olive oil and shallot. Sauté for 1 minute on medium heat.
Add rice and let toast for one more minute. Add water and half vegetable broth cube. When water comes to a boil, reduce heat to low, cover pot with a lid and let the rice cook for approximately 35- 40 min or cook rice longer if you prefer it more tender. Drain the rice and it set aside.
In a large bowl, add beans, olives, red and yellow peppers, celery, carrots, onion, and pickles. Mix to combine.
In a medium bowl, add all ingredients for the dressing and whisk for 1-2 minutes.
Add cooked rice and dressing to the bowl and mix well. Cover and let sit in the refrigerator for at least 1 hour, so all the ingredients can absorb the dressing.
ENJOY!
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