June 29, 2015

Strawberry + Wild Rice Salad

Wild rice is such an awesome ingredient.

Technically, it’s not even a rice at all, but a close cousin. It’s actually a seed grain from a type of grass, which is why it has that incredible nutty taste and chewy interior. I do love my brown rice, but sometimes I like to change it up, you know?

Keeps things interesting.

Oh, and it helps that it’s a beautiful salad, with the dark wild rice contrasting with the bright strawberries and the green of the spinach.

Not only does it have to look good, but it has to taste good too! The nutty and slightly grassy flavour of the wild rice pairs perfectly with the sweetness of the strawberries and the crunchy texture of the hazelnuts, and the dressing just ties it all together, as balsamic and strawberries were a match made in heaven!

While wild rice might not be the cheapest grain, a little goes a long way.

It’s high in fibre and lysine, and it’s actually quite a good source of protein as well. Even better than quinoa, believe it or not! So if you do have some wild rice left over from this salad, you can always toss it together with some quinoa for a plant-based protein meal.

Strawberry + Wild Rice Salad

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A beautiful and delicious salad that is simple to make and can brighten any table! Can be eaten as a main or served alongside other dishes, it's full of flavour and texture and does not dissapoint!

Author: Teffy Perk

Recipe type: Vegan, Gluten Free, Healthy

Serves: 2-4

Ingredients

Warm Salad

1 tablespoon macadamia or olive oil
1 clove of garlic, minced
1 cup uncooked wild rice*
110g / 1 cup strawberries
50g / ½ cup hazelnuts
2 large handfuls of spinach

Sauce

2 olive oil
1 tablespoon chopped dill
1 tablespoon water
½ lemon, juiced
1 teaspoon balsamic vinegar
Salt + pepper

Instructions

Make the Salad

Heat you oil in a pan and add cook your garlic until softened, about 1 minute. Add your rice to the pan with 1 litre of boiling water. Bring to a boil for 3 minutes then reduce to a simmer and cover. Your rice should take about 45 minutes and is done with the grains have “popped” and are soft but still retain a bite.
Let it cook uncovered for the last 10 minutes. If your rice is running out of water but is still not done, simply add some more.
Once your rice is done, place the lid back on and let sit for 10 minutes. When ready to serve, remove the lid and fluff the rice with a fork.
While your rice sits, toast your hazelnuts on a skillet on dry heat until the skins have cracked, about 5 minutes. Crush either with a knife or in a food processor and set aside.
To serve, toss the rice, spinach, and strawberries together and top with the hazelnuts and the salad dressing.

Make the Sauce

Simply whisk all the ingredients together in a small bowl or jug.

Notes

*Wild rice is not the same as black or red rice. You could sub for these in the recipe, but the end result would not be exactly the same flavour- and texture-wise!