My wild rice salad

My wild rice salad

wild rice (brown and red) + parsley + white toasted almonds + shallots + red peppers + celery + carrots

3 lemons + bit of red and white vinegar + olive oil + s/p + pinch of cumin

Cook the rice and let it cool. Toast the almonds in dry pan. Cut all the veggies and parsley. Mix everything in a large bowl. Mix the dressing and add it to the bowl with some salt/pepper to taste.

Letting this sit overnight in the fridge before eating allows the rice to soak up some flavors.

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