Posted by: inyomouth | May 16, 2009

spring wild rice salad


this dish is perfect for spring because it has a wonderful mix of lemon, garlic, & goat cheese; along with the earthy flavors of wild rice & edamame.  it’s super quick & stress-free to make, so please try it & enjoy!

Spring Wild Rice Salad
from 101 Cookbooks

Almond Dressing:
1 garlic clove, smashed and chopped
1/4 cup almond butter
zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
scant 1/4 cup hot water
scant 1/2 teaspoon fine grain sea salt
1 bunch asparagus, trimmed and cut into 1-inch segments
4 cups cooked wild rice*
1 cup cooked edamame
1 bunch chives, chopped
1/4 cup goat cheese, crumbled (optional)

Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute – until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.

In a large bowl combine the wild rice, edamame, asparagus, and abot half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.

Serves 8.

*To cook wild rice (SNC 60). Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.



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