This is from Laura.
I use this one for pot-lucks and picnics. I will also make a big bowl of it and just leave it in the fridge, and we eat off of it for several days. It’s easy, fast, and very tasty. Also, you can make it different each time. I usually make it according to what’s fresh at the Farmer’s Market that weekend.
WILD RICE SALAD
- 2/3 cup uncooked wild rice
- 3 cups water
- 3 cups chopped or “tiny” veggies, like corn, peas, carrots, sweet pepper, asparagus, broccoli, etc. Whatever you like
- 1/2 cup sunflower kernels. Pine nuts or other nuts, like walnuts, may be substituted, as well. Whatever will give the salad some crunch
- 1/3 cup chopped onion
- 1/3 cup raisins
- 1/2 cup fat-free Italian salad dressing
In a small saucepan, bring the rice and water to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Drain and place in a bowl. Refrigerate until chilled. Add the remaining ingredients; toss to coat. Yield: 6 servings.