Brown Style Salad

http://www.eatgrub.org/materials/WildStyleSalad.pdf

F O R T H E S A L A D
1 cup wild rice, rinsed and soaked overnight
in the refrigerator
1/2 teaspoon coarse sea salt
1 red bell pepper, seeded and diced
1/4 cup diced carrots
1/2 cup thinly sliced celery
1/2 cup golden raisins
1/2 cup thinly sliced scallions
1/2 cup cashews, toasted and chopped


F O R T H E D R E S S I N G
3 tablespoons apple cider vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon maple syrup
1 clove of garlic, minced
2 tablespoons chopped parsley
1/2 teaspoon fi ne sea salt
Freshly ground white pepper to taste
1/4 cup extra virgin olive oil


F O R T H E S A L A D
• In a medium saucepan over high heat,
combine the rice with 3 cups of water
and bring to a boil. Add 1/2 teaspoon salt,
reduce heat to low, cover and simmer for
30 minutes.
• Remove from heat, transfer to a strainer
or sieve, and rinse under cold water for a
few minutes, or until the rice is completely
cool.
• In a large bowl, combine the cooked rice,
bell pepper, carrots, celery, raisins, scallions,
and cashews with clean hands.

F O R T H E D R E S S I N G
• In a small mixing bowl, combine the apple
cider vinegar, lemon juice, mustard, maple
syrup, garlic, parsley, and sea salt. Mix
well. Whisk in the oil while pouring slowly.
• Pour the dressing over the rice and toss well
with clean hands. Cover and refrigerate for 1
hour to allow fl avors to marry.
• Remove rice from the refrigerator 30
minutes before serving.


Instead of wild rice I used brown rice because the wild rice at Whole Foods was WAY too expensive in comparison to the other varieties. My favorite part was the homemade dressing with maple syrup, brown mustard, vinegar, oil, garlic, cilantro (instead of parsley which I don't like) and lemon juice. Britney liked the raisins in it because they were nice and sweet in comparison to the savory veggies!