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1 cup wild rice
2 1/2 cups water
1 1/2 tsp salt
2 tbsp olive oil, or vegetable oil
1 tbsp freshly squeezed lemon juice, or lime juice
1 garlic clove, minced, or 1 tsp bottled minced garlic
2 ripe peaches, or nectarines, or 1 ripe mango
2 to 3 green onions, thinly sliced
1/2 cup chopped Italian parsley, or fresh coriander
Combine rice, water and 1 teaspoon (5 mL) salt in a large saucepan. Cover and bring to a boil. Then, reduce heat to low and simmer, covered, until rice is just tender, from 45 to 50 minutes. Drain, fluff with a fork and turn into a large bowl. In a small bowl, whisk oil with lemon juice, garlic and 1/2 tsp (2 mL) salt. Stir into hot rice. Refrigerate, uncovered, until cool, about 30 minutes. Use right away or cover and refrigerate overnight.
Just before serving, dip each peach into boiling water for 30 to 60 seconds, then peel off skin. Dice peach and immediately stir into chilled rice mixture. Slice green onions and chop parsley. Stir into rice mixture. Salad will keep well for several hours and can be transported in a resealable plastic bag. Serve on a bed of greens with barbecued chicken.
Calories 139, Protein 3.3g, Carbohydrates 20.1g, Fat 5.7g.