With left-over rice, this salad is fast and easy for a hot, summer meal, a potluck, or add berries frozen from a summer harvest and enjoy a winter-berry salad.
Serve 6
A. Bloomed Wild Rice: takes 2-3 days
1 cup uncooked, organic wild rice
1. Place in a mesh strainer, in a bowl, and add water until there is an inch (2,55 cm) water above the rice.
2. Let it soak for 2-3 days. Change the water 1-2 times a day.
3. Rice will be chewy and fluffy, plus the white interior of each grain will open.
or
A. Left-over rice
3 cups (680 g) cooked rice (=uncooked 1 cup/225 g = cooked 3 cups/680 g)
2 cups (455 g) baby arugula or other mixed lettuce
½ cup (115 g) each chopped organic: walnuts, mint, and parsley
⅓ cup (75 g) thinly sliced shallots
1 cup (225 g) whole organic berries (blackberries, raspberries, strawberries cherries, etc.)
1 organic cucumber, peeled into strips
1. Combine all the ingredients.
B. Dressing:
zest of 1 organic lemon
2 Tbs. (30 ml) organic lemon juice
1 tsp. (5 ml) grated ginger
2 tsp. (10 ml) organic each: apple cider vinegar and honey
pinch of black pepper
⅓ cup (80 ml) olive oil
1. Combine all and pour over the salad mixture.
2. Toss to coat.
