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Wild Rice Salad
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Brief Description
This nutrient dense and hearty salad is a full meal in itself.
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Main Ingredient
Wild Rice Blend
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Category: Salads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This can be made with any mix of rices. Cubed tofu can substitute for the beans. I like this best with the flat leaf Italian parsley and use big bunches of both parsley and green onion. We love it as is or with a dash of Tabasco.
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Posted By: jann
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Posted On: Mar 31, 2014
Number of Servings:
Ingredients:
- 1 cups - Red wine vinegar
- 2 tablespoons - Olive oil
- 2 tablespoons - Soy sauce
- 1 1/2 teaspoons - Black Pepper Use Less if you like
- 1 1/2 cups - White beans Or 1 can Rinsed and drained
- 1 1/2 cups - Mixed rice blend Wild rice, brown, red
- 3 cups - Water To cook rice
- 1 bunches - Green onions (large bunch) Sliced
- 1 bunches - Parsley (large bunch) Chopped
- 2 - Avocados Cubed
Directions:
Whisk liquid ingredients together, set aside. Cook rice, fluff with fork and allow to cool for 5 minutes . Pour dressing over rice while rice is still warm then add, black pepper, beans, green onions and parsley. Stir to mix ingredients well. Chill 2 to 3 hours. Just before serving gently stir in cubed avocados.
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We have substituted finely chopped kale for the parsley. We found it best to mix it into the rice along with the dressing and cover the dish while the rice is still hot so that it wilts a bit. If using tofu instead of white beans press it well, cube it and add to rice/kale mixture 5 to 10 minutes after the kale has been added. This will allow the tofu to absorb flavors and cool the dish more before adding green onions.