Last week when I went with my 12 year old “up north” I had a wild rice salad at the lodge that I thought was pretty good. I liked the textures, with the chewy wild rice and the crunchy water chestnuts. I wasn’t crazy about the honey mustard dressing, but I loved the addition of grapes. This was a true “midwestern salad”, I’m not afraid to admit. I decided I would try to remake it but with a different dressing and the addition of some other favorite add-ins.
One thing I love about wild rice (which actually isn’t rice at all) is that it has far more nutrients than white rice. In one cup of cooked wild rice, there are 7 grams of protein and 35 grams of carbohydrate, including 3 grams of fiber. It’s lower in calories than white rice and the protein it contains is higher quality because it has more of the essential amino acids.
Here is the recipe I came up with, with the help of a different recipe from my local grocery store chain.
VEGETARIAN WILD RICE SALAD
4 cups cooked wild rice (about 1 cup uncooked). I like to put some Better Than Bouillon in the water to create more flavor.
1/2 cup mayonnaise
1/2 cup milk
2 tablespoons lemon juice
1/2 teaspoon Fine Herbs (or your choice of favorite dried herbs)
1/3 cup sliced green onion
1 (8 oz can) sliced water chestnuts, drained
salt and pepper to taste
2 cups sliced red seedless grapes
1 cup nuts of your choice (I used a mixture of cashews and sliced almonds)
Make the dressing by mixing the mayonnaise, milk, lemon juice and herbs together in a small bowl.
In a larger bowl, combine In larger bowl, combine wild rice, green onion, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blended. Refrigerate, until cooled. Before serving, fold in grapes and nuts. Take to your next potluck.
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