Warm Wild Rice Salad
20
- Prep Time25 min
- Total Time25 min
- Makes4 servings
(Photo: Erik Putz; Produced by: Stephanie Han Kim; Food styling: Haley Polinsky; Prop styling; Madeleine Johari)
Level up your lunch with this hearty and healthy warm wild rice salad.
Ingredients
3/4 cup wild rice
2 yellow squashes, or zucchini, cut into 1/2-in. thick half moons
1 large shallot, finely chopped
3 tbsp olive oil, divided
1/4 cup red wine vinegar
2 tsp honey
1 tsp Dijon mustard
1/4 tsp salt
4 cups parsley leaves
2 cups pita chips, store-bought, roughly broken
1 pint cherry tomatoes, halved
Instructions
Cook wild rice following package directions.
Meanwhile, heat a large non-stick pan over medium-high. Add squash to dry pan. Cook until golden-brown, 2 to 3 min per side. Transfer to a bowl.
Reduce heat to low. Add shallot and 1 tbsp oil to same pan. Cook, stirring often, until shallot softens, 1 to 2 min. Remove from heat. Stir in remaining 2 tbsp oil, vinegar, honey, Dijon and salt until combined. Season with pepper.
Drain rice well. Add rice and squash to pan. Stir to coat. Divide among 4 plates. Top with parsley, pita chips and tomatoes.
Kitchen tip
Despite its name, wild rice is actually an aquatic grass with an edible grain that has a firm texture and nutty flavour when cooked.
Get more easy summer dinner recipes
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
