Monday, January 6, 2014

Wild Rice and Bean Salad

Salad                                 Dressing
1 cup wild rice                       ½ cup extra virgin olive oil
16 oz. can garbanzo beans,            ½ cup white wine vinegar
drained and rinsed                    1 lemon, juice and zest
½ an onion, minced                    1 small garlic clove grated
½ cup dried apricots, chopped         salt and pepper
½ cup pomegranate seeds
¾ cup almonds chopped
½ cup parsley


Cook the wild rice on the stove in 2 cups of water for about 50 minutes on simmer with a few teaspoons of salt (or according to package instructions). While the rice is cooking, whisk together all the dressing ingredients in a large bowl. Add the hot rice to the bowl so it absorbs some of the dressing. Add the remaining salad ingredients and toss thoroughly. Season to taste. Let the salad marinate for a few hours and serve at room temperature. 


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