I found this on Wild Rice Salad on facebook and it looks delicious. Since Wild Rice is actually considered a grass, Keely can have it. Go here to read about it and it’s health benefits http://www.foodscout.org/food/wild_rice.html
Wild Rice Salad for the Fall
by Charity Dasenbrock, For Life! Personal Chef
For the dressing:
1 T. extra virgin olive oil
1 T. hemp oil
2 T. sherry vinegar ( or a flavored vinegar like fig balsamic would be really good)
1 tsp. honey
salt and pepper to taste
For the salad:
1 c. wild rice, rinsed well
2 c. vegetable or chicken broth
2 c. water
1 tart green apple, chopped
Finely chop vegetables totaling 2 cups ( suggestions = celery, green or red onion, cooked winter squash cubes, red pepper, carrots, raw or cooked zucchini).
1/2 c. chopped nuts ( I used hazelnuts. almonds or walnuts would be good. anything you like)
a tsp. or more of chopped fresh herbs – I used rosemary and thyme
and, if you must, the ubiquitous dried cranberries. Try it without, though. The apple and the honey make it nicely sweet.
Combine the broth, water and rice in a medium saucepan. Bring to a boil. Reduce heat and simmer for about 45 minutes ( covered). Taste it to test for doneness. (It doesn’t get really soft. You want the grains to split and you will see the purplish insides.) Drain and cool the rice.
Whisk together the dressing ingredients in a medium sized salad bowl. Add the cooled rice and the remaining ingredients. Mix thoroughly and enjoy.
I wish I would have added parsley for a bit more green. next time.
