Ingredients:
wild rice (brown and red) + parsley + white toasted almonds + shallots + red peppers + celery + carrots
Dressing:
3 lemons + bit of red and white vinegar + olive oil + s/p + pinch of cumin
Prep:
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.
Tip:
Letting this sit overnight in the fridge before eating allows the rice to soak up some flavors.
3 responses to “My wild rice salad”
mmmmm. looks delish!! i like the almonds idea
AAAHH it’s dinnertime and this is making my mouth water!!!
Mmmmm..
I’m still stuffed full of carribean food and it’s making my mouth water as well.