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Sunday Salads: Wild Rice and Roasted Corn Salad

samplersThis week's recipe came from Deborah of "Old Shoes - New Trip" and it's a wonderful salad - super easy to make, healthy, and delicious. Plus I love the colors - it's a beautiful dish.

I'd never had wild rice "straight" (I'd only had it in pilaf mixed with regular rice), and I like it a lot. I cooked it "al dente" (the package said to cook it for an hour but I tested it at 40 minutes and it was almost soft enough but still had some bite to it. I turned the stove off and let it sit there and steam for a little while longer and then opened it up to cool).

I was curious about the difference between wild and regular rice and looked in Deborah Madison's "Vegetarian Cooking for Everyone" which says:

"Neither a true rice nor always wild, this long black grass is native to North America and was once a staple food of native North Americans. Chewy and very earthy tasting, wild rice has more B vitamins and proteins than true rice. It's a very labor intensive crop to harvest - in some places it's still hand-gathered. When cooked, it expands greatly, which helps offset its high price."

The recipe is below. I left the Craisins out, used scallions instead of red onion, and used both sunflower and pumpkin seeds. Thanks Deborah, this one's a keeper.

Links to other Sunday Salad Sampler participants can be found here. Next up is Jan's Shrimp Salad.


From Deborah:

Roasted Corn and Wild Rice Salad

The recipe is very easy. It keeps well and freezes well. You can serve it both chilled or at room temperature. Great for picnics where you don't want to worry about spoilage.

1 4 oz. package uncooked wild rice. (the original recipe called for wild rice blend, but I prefer the stronger flavors of only wild rice.)
2 cups - frozen roasted corn nibblets (I use Trader Joes)
1 cup - finely chopped celery
3/4 cup - shredded carrot
3/4 cup - Craisins
2/3 cup - toasted sunflower seeds
1/2 cup - finely chopped red onion
1/3 cup - raspberry vinegar
1 tbs - olive oil
1 tbs - low-sodium soy sauce
1 tsp - grated orange peel
1/2 tsp - pepper

Cook rice according to package directions: omit salt and fat. Cool.
Combine rice, corn and all other ingredients in a bowl; stir well; chill overnight to blend flavors.
Serve cold from fridge or bring to room temp if you prefer. (I like room temp., Dan likes cold)

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Comments (6)


I like how the greeness of the scallions look in your bowl; the taste is probably less sharp than the red onion.

Looks great,Annie.Pumpkin seeds sound good.

Kathy (Trekcapri):

Hi Annie, your salad looks very delicious! I enjoyed making this salad too so thanks for the heads up on alerting me!

Have a great day & hope this works!

I agree with Marcia. The green really adds to the appearance. Glad you liked it.

I love the look of your salad! Great idea to use scallions. I had some in the fridge but was saving them for a Mexican dish. I might try using them next time I make this salad.

About the Bimbo truck: the background looked very much like being in the USA but the fact that the advertisement on the truck was in Spanish made me think that it could be somewhere south of the border or close-by (Texas?).

About the sanctuary, I'd love to visit and will keep it in my plans when I'm headed there. At this point, I don't know the date since I'm first going to Atlanta and then driving to Charlotte with my brother. I'll definitely let you know if I can make it. I'd love to meet up with you in such a wonderful place!

Thanks Marcia. I love red onion but I had a ton of scallions that I'd bought at the Farmer's Mkt. so decided to use those instead. Seems I left out both the red ingredients (the onion and the Craisins) and it would have looked even prettier with one of those.

Candi, the pumpkin seeds were great (Maria used them too).

Kathy, I'm so glad you've joined in the Salad Samplers! Glad you liked this one and thank you SO MUCH for helping Kim and me with my comment problems (seems to be fixed now - yay!).

Deborah, it's such a great recipe, thanks to you!

Maria, nope the Bimbo truck was right here in NC and made me pull off the road for a photo op. :)

And please keep me posted about your visit to NC. I would love to meet you at the Goathouse Refuge if it works out (and you will absolutely love that place).

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