Wild Rice is one of my favorite gluten-free grains to work with. It provides so much protein and goes well with so many ingredients; sweet or savory.
This salad is a perfect mix of earthy rice, bitter greens, vinegar dressing, and sweet dried cranberries and persimmon.
As someone who likes to work with fresh ingredients, I like to try to cook seasonally. Summer obviously has an abundance of fresh fruits and veggies, but the seasonal fall ingredients are my favorite. Squash, root vegetables, persimmons, brussels sprouts, kale, sweet potatoes, broccoli, and so on.
Tip: Whisking a dressing together doesn’t always combine it completely. I prefer to put all of the ingredients in a container, put on the lid, and shake it together.
Wild Rice with Baby Kale and Persimmons
Makes 6, 1 1/3 cup servings
1 cup wild rice, rinsed
1/4 cup extra virgin olive oil
3 tablespoons white wine vinegar
Salt and pepper
6 cups baby kale
1/2 cup dried cranberries
1/4 cup fresh parsley, chopped
2-3 Fuyu persimmons, chopped
1. Rinse rice thoroughly. Cook for 45 minutes, or until grains are tender. Set aside and let cool.
2. In a small container (with a lid), combine extra virgin olive oil, white wine vinegar, salt, and pepper, and shake together to combine.
3. Chop persimmons and parsley. (view my persimmon tutorial here)
4. About 15-20 minutes before serving, combine rice, baby kale, and the dressing and let it marinate.
5. After the marinating is finished, mix in persimmons, dried cranberries, and parsley.
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If you have any questions, comments, or recipe requests, please feel free to leave a comment or contact me. Also, if you make this recipe, please let me know what you think!
(This recipe is from Eating Well Magazine)