Wild Rice Summer Salad

Finally hump day, and Seattle is cooling off to the 70s now, so summer salad may be more appropriate where you are. I’m thinking soup. Yes, soup would be mighty fine today. BUT, I do like me a good wild rice dish. It is so versatile. I love the earthy flavor of wild rice, and the way it can compliment just about any dish. Great hot or cold, it makes a fabulous summer salad. Plus it is absolutely bursting with good-for-you nutrients! A couple other fun facts I learned at The Heritage Cook, wild rice is the state grain of Minnesota. Yes, indeed. Does your state have a grain? I don’t believe Washington does, but according to Wikipedia we have a state muffin! Blueberry in fact. Guess I better represent. Muffin time. Ahem, back to wild rice salad. It’s good and good for you. Try this recipe over a bed of greens or as a side dish with grilled chicken or fish.

Wild Rice Summer Salad

1 cup wild rice
3 cups water
3 T extra virgin olive oil
2 T fresh lemon juice
2 tsp honey
1/2 tsp sea salt
1/2 tsp pepper
1 1/2 Granny Smith apple
1/2 c dried apricots, chopped
3 stalks celery
4 stalks green onion
1/2 c slivered almonds

Cook rice for 45 minutes in water. Unlike other rice, wild rice won’t absorb the full 3 cups, so once its cooked to likeness strain in a colander. Mix olive oil, lemon juice, honey, salt and pepper and pour over rice. Mix to coat. Chop fruit and veggies and toss with the rice. Simple, fresh, crisp and delish!

I hope you have a fabulous Wednesday. What food is your state/city known for? If you don’t know try searching it. You may get a little surprise, like discovering that Utah’s state snack is Jell-O (and I did not make that up!)