Monday, June 30, 2014

RECIPE :: Wild Rice Summer Salad

We had such a relaxing weekend...and it's still so beautiful outside today that we've kinda kept the weekend routine going!  Lazy morning, playing out side, chasing butterflies and robins (yes, we really do that!), picnic for lunch, LOTS of sand (from the sandbox) covering our legs and toes, and a decent amount of time kicked back in the lawn chair.  I really do love days like this.  Most of my chores were done before the kids woke up this morning, so we were able to just hang out and do whatever we wanted to do!

Recipe for you today, Lydia was helping me in the kitchen this morning before we went outside, and we whipped up this summer salad to have for our lunches this week.  Easy (once the wild rice is cooked) a little nutty, chewing and so refreshing for summer!  I love every one of Tosca Reno's recipes that I've tried, and this one didn't fail either!

Wild Rice Summer Salad - Tosca Reno, The Eat-Clean Diet Cookbook
6, one cup servings || 15 mintues assembly, 55 min cook time (rice)

1 cup wild rice or wild rice blend
4 TBs rice vinegar
1 TBs toasted sesame oil
1 clove garlic, passed through a garlic press (i used two small, fresh from the farmers market!)
1 cup cooked boneless, skinless chicken or turkey breast, cubed (we cooked extra chicken on the grill last night!)
1 medium tomato, seeded and diced
1 bunch scallions, trimmed and chopped (also fresh from the farm market!)
1/3 cup cooked edamame
1/2 cup fresh corn kernels, cooked
1/2 tsp tarragon, minced (left this out, for some reason I don't have any! gotta put it on my list!)
1/4 cup fresh basil leaves, chopped
1/2 tsp sea salt (I use Himalayan salt for everything!)
1/2 tsp pepper

1. Cook rice according to package instructions. Set aside to cool.  Wild rice takes about an hour to cook, so it's a great idea to make it up a head of time so you have it throughout the week.  I made a double batch or rice so we can enjoy it with other meals too. If it is going to take an hour (so worth it) then i'm going to make the most of it!
2. In a small bowl, combine rice vinegar, sesame oil and garlic to make the dressing. Whisk.
3. In medium decorative serving bowl, combine cooked rice with remaining ingredients. Toss until veggies, salt, pepper and herbs are well blended.  Pour dressing over salad, mix again and serve.

Nutritional value per serving (6 one cup servings) || Calories : 202 | Calories from Fat: 39 | Protein: 8g | Carbs: 32g | Dietary Fiber: 2g | Sugars: 5g | Fat: 0.1g | Sodium: 467mg

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