Warm Wild Rice Salad
19
- 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.
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