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Warm Wild Rice Salad

19

  • Prep Time25 mins
  • Total Time25 mins
  • Makes4 servings
Warm Wild Rice Salad

(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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