I absolutely love wild rice. And I don’t mean the ubiquitous “wild rice blend” where 90% of it is filler rice with only 10% of the good stuff. I mean 100% hearty, nutty, chewy, stick-to-your-ribs real wild rice.
My craving for a big heap of steaming hot, savory wild rice pilaf has been tempered by some near perfect summer weather in Chicago. Hot and heavy food just wouldn’t sit well with me right now.
So I came with Plan B – serve it chilled in a salad. This dish is really simple to make – just not particularly fast due to the rice’s long cooking time. But once it’s done, this comes together very quickly.
I would suggest making a double batch because this disappeared way too fast!
For those following Dr. Fuhrman’s Eat To Live program, this dish complies with the weight loss and life plan. Note my use of salt, but it is minimal.
Ingredients (serves 4)
½ cup uncooked wild rice
1 cup edamame (fresh or frozen)
1 medium sweet apple (I used a Gala) – small dice
2 green onions – sliced
½ cup dried cranberries
½ cup walnuts – roughly chopped
½ cup lemon juice
¼ teaspoon salt
8 ounces mixed greens
Directions
1. Cook wild rice per package instructions. Usually, this requires 4 parts water to 1 part rice, bring to a boil, then cover, reduce to simmer and cook for 45 minutes. Drain off any excess water.
2. Either steam or boil the edamame 4-5 minutes until cooked.
3. Let the rice and edamame completely cool in the refrigerator.
4. Dice the apple, place it in a mixing bowl and add the lemon juice. Let it soak a couple of minutes. This prevents browning.
5. When the rice and edamame have chilled, add them to the mixing bowl with the apple, green onions, cranberries and walnuts. Add the salt and mix well.
6. Serve salad mixture chilled over a bed of mixed greens.
Andre says
This looks so delicious… can’t wait to try !!
Amy says
Thanks, Andre. I know you’ll love this!