Deborah chose this wonderful salad of wild rice, roasted corn, veggies and a sweet, fruity dressing just in time for me to serve it at two different events this week! I made a large bowl for my intern luncheon on Wednesday, and took all the leftovers to a pot luck party Friday night. Perfect! Thanks, Deborah! I loved the blend of flavors, and didn't need to substitute even one ingredient!
I must admit, I have never eaten wild rice before. I had never eaten brown rice until I made the Cinco de Mayo salad. I don't even buy regular rice. I buy BAGS of Italian rice for risotto, but never any other kind. You have broadened my horizons.
"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 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)
This makes a pretty big batch, so you might want to halve it."