Wild Rice Salad
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Author Notes: I absolutely love wild rice! I love its chewy texture and nutty flavor. And I never mix it with other kinds of rice. - Zahirah
Serves 2
- 1 cup Wild rice
- 1/4 cup Almonds, crushed or slivered
- 10 Cherry or Plum Tomatoes, sliced in half
- 3 sprigs Parsley, chopped
- 1 Scallion, chopped
- 8 Fresh mushrooms, sliced
- Cook the rice according to the directions on the package (time varies according to type of wild rice). Strain if needed, and chill.
- Once chilled, add the other ingredients and dress with olive oil, salt, and pepper. Add lemon juice or balsamic if you choose.
- This recipe was entered in the contest for Your Best Picnic Dish
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