Wild Rice Salad with Nettles

by Wendy Dion and Dan Walker/ The Yoga Lodge

Wash: 1 cup uncooked wild rice or ½ c. wild rice and ½ c. quinoa, white, or brown basmati rice

Bring to a a boil in a medium saucepan with: 3 ½ c. vegetable stock & 1 tsp. salt. Toast the pine nuts while waiting for the rice to boil.

Reduce heat to medium low, cover and cook until done, about an hour. When the rice is close to being done, wash and chop:
1 small sweet red pepper, finely diced and/or 1 small yellow crookneck squash, sliced, and/or 1 cup greens such as kale, spinach, mustard, or *nettles

When the wild rice is tender and easy to chew, add the vegetables to the pot of rice. Cover and cook on low heat for another 10 minutes. Drain the rice if necessary (most or all of the water should have been absorbed into it) and stir in:
¼ cup toasted pine nuts
1 – 6 Tbsps. Creamy Garlic Salad Dressing (link)

Serve hot or cold. Serves 4


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