This recipe was inspired by my Uncle Rick. He asked me to bring a dish to his house for a holiday party, and mentioned that he saw a great looking wild rice salad with broccoli and cranberries at his deli. “I’m on it” I said. And a new family favorite was born.
I love this salad because it makes a great big portion, it’s good as a side or as a main dish, and it’s adaptable to whatever vegetables you may happen to have in your fridge. I’ve also made this with zucchini, asparagus, corn, and cauliflower, and it comes out great every time. You can also change up the fruit to whatever is in season: cranberries in the fall or winter, apples or clementine’s year round, grapes or strawberries in the spring/summer…the options are endless!
Great on its own as-is, or for lunch over arugula greens with an egg (poached, sunny side, hard-boiled), or for dinner with a piece of fish. I bet it would be good stuffed in a Portobello mushroom too! Too many options! Thank you for the inspiration Uncle Rick!
Bon Appetit!
Serves 4 as an entrée, or 8 as a side
Ingredients:
Salad:
1 cup uncooked wild rice*
8 mushrooms, cut in half and sliced
2 cups broccoli florets
1 bunch asparagus spears (about 18 spears)
1 small shallot, diced
1 carrot, grated or diced
2 celery stalks, diced
3 radish, sliced thin
½ cup sliced red grapes
¼ cup toasted slivered almonds (optional)
Dressing:
3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
½ teaspoon salt
¼ cup extra virgin olive oil
Pepper to taste
Instructions:
Preheat oven to 400.
1. Cook wild rice according to package directions in a medium sauce pan. (Set aside dry and liquid measuring cups to re-use for broccoli and dressing.)
2. Lightly grease (or place a silicone baking mat) on a sheet pan. Place mushrooms, broccoli, and asparagus on the sheet pan and roast for 20-25 minutes, checking periodically. The mushrooms should be tender, and the broccoli and asparagus should be pierced easily with a fork.
3. While the vegetables are roasting, combine the radish, carrots, celery, and shallots in a large mixing bowl.
4. In the liquid measuring cup (or a small bowl), whisk together the dressing ingredients. Set aside.
5. When the vegetables are done roasting, and when they are cool enough to handle, slice the mushrooms and chop broccoli and asparagus to desired size. Add to the bowl with the other vegetables.
6. When the rice is done, let it cool slightly, and add it to the bowl of vegetables. Add the dressing while the rice is still warm (it will absorb the dressing nicely), and mix well.
Add the grapes and almonds, mix well, taste, and adjust the seasonings/dressing.
Place in the refrigerator to marinate for at least 2 hours.
Serve cold or at room temperature.
*Any whole grain will work nicely with this: farro, quinoa, brown rice, whole grain pasta, etc.
(Nutrition label includes almonds and honey)
Bon Appetit!