Summer Salad – Wild rice with veggies, nuts, and cranberries

Name: Summer Salad – Wild rice with veggies, nuts, and cranberries
Total time: 1200 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1/2 tsp salt (or to taste, for cooking rice); 1 cup wild rice; 1 c cucumber, finely chopped; 1 avocado, pitted, skinned finely chopped; 1/2 c dried cranberries; 1/2 c horse gram sprouts; 1 c granny smith apple, finely chopped; 1/3 cup coarsely chopped kale; 2 tbsp freshly squeezed lime/lemon juice; 1 c radish, peeled, grated; 6 cherry tomatoes; 1/2 c water cress; for garnish:; 1/2 cup toasted walnuts; 1/2 cup dried cranberries; For The Dressing:; 1/3 c apple cider vinegar; 2/3 c extra virgin oil; 1/2 tsp freshly ground pepper; 2 tsp Dijon mustard; 1 tsp cumin powder; 1/2 tsp garlic, powder

Lakshmi Sridharan Ph D @cook_19872338

USA

#SS #summer salads You’ll Love This Wild Rice Salad Recipe:
The mix of nutty wild rice and fresh vegetables offers a unique and delightful flavor experience.
This salad can be enjoyed either warm or cold, making it perfect for any season or occasion.
Loaded with vegetables and wild rice, this salad is not only tasty but also packed with nutrients.
You can easily add or substitute ingredients based on your preferences or what you have on hand.
Its appealing look and the ability to make ahead of time make it a great choice for potlucks and gatherings.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

cook time 30, Prep 20 mins

8 servings

1/2 tspsalt (or to taste, for cooking rice)
1 cupwild rice
1 ccucumber, finely chopped
1avocado, pitted, skinned finely chopped
1/2 cdried cranberries
1/2 chorse gram sprouts
1 cgranny smith apple, finely chopped
1/3 cupcoarsely chopped kale
2 tbspfreshly squeezed lime/lemon juice
1 cradish, peeled, grated
6cherry tomatoes
1/2 cwater cress
for garnish:
1/2 cuptoasted walnuts
1/2 cupdried cranberries
For The Dressing:
1/3 capple cider vinegar
2/3 cextra virgin oil
1/2 tspfreshly ground pepper
2 tspDijon mustard
1 tspcumin powder
1/2 tspgarlic, powder
salad

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Steps

cook time 30, Prep 20 mins

1

Make a checklist. keep all ingredients within reach
2

Cook the Rice: Place wld rice in a bowl. Rinse 2-3 times. Soak in 4c water for a few hours, 3-4 hours. Drain. Add 4c water. Cook in a pressure cooker until soft. Or Bring the water and salt to a boil in a 1L pot with a lid. Add the rice, stir well, reduce the heat, cover, and simmer for 45 minutes to an hour. Drain any excess water if necessary. I cooked in a pressure cooker. You may chill the cooked rice in the refrigerator
3

Prepare the Dressing: Combine all dressing ingredients in a jar with a tight-fitting lid. Shake well. Chill in the refrigerator until ready to use.
4

Mix the Salad: In a large bowl, Place the cooked rice first in the bowl. Then add lime/lemon juice, the veggies and cranberries ;. Toss to combine
5

Then add the horse gram sprouts. I germinate the seeds and make sprouts, Toss
6

Add the dressing. Toss with half of the dressing. Then add the remaining dressing and toss. Let the salad sit at room temperature to get all flavors together. 4. Chill or Serve Warm: You can serve the salad warm or cover and refrigerate to chill. Toss the salad well before serving. Final Touch: Just before serving, taste and adjust the seasoning if needed. Add more dressing if desired. Garnish with walnuts and cranberries
7

Recipe Tips:
Rice Preparation: Make sure to rinse the wild rice under cold water before cooking. This removes excess starch and ensures the rice cooks evenly.
Dressing Flavor: Prepare the dressing at least an hour before mixing it with the salad. This allows the flavors to blend and intensify, giving your salad a more robust taste.

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Lakshmi Sridharan Ph D @cook_19872338

on April 24, 2025 21:18

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography