I’ve always loved wild rice salad, but as healthy as it sounds, it’s typically made with a lot of sugar, butter and mayo. So this is my healthier version. I couldn’t find any green onions at the store (Trader Joes), so I used a leek and it did the job.
1 c. Brown Jasmine & Wild Rice Mixed
½ tea. Sea Salt
½ c. Dried Cranberries ( Orange flavored are good too)
½ c. Chopped Pecans (place in large baggie and crush with a bottle)
¼ c. Chopped Green Onions
1 tbsp. Lemon Juice
1 tea. Grated Orange Peel or 2 tbs. Orange Juice
1 ½ tbsp. Olive Oil
½ tbsp. Agave Nectar
1 Pinch Sea Salt & Black Pepper
- Rinse rice well
- Say the above aloud 3x really fast
- Bring water to a boil, add salt and rice.
- Reduce heat to low and cover
- Cook for 50mins (do not stir or uncover)
- In small bowl, mix lemon juice, oil, orange peel/juice, agave, salt and pepper to taste.
- Remove rice from heat, uncover, stir and let cool to room temperature.
- In medium bowl, mix rice, cranberries, pecans & onions
- Add lemon/oil mixture, toss and chill
Can be served immediately but tastes even better after being chilled for at least 2 hours.
Serves 4-6
Gluten Free, No Refined Sugar, No Butter, No Dairy,Vegan
Gluten Free, No Refined Sugar, No Butter, No Dairy,Vegan
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