4 to 6 servings
15 minutes prep time, but don't forget to cook the rice in advance
Cook the Wild Rice:
3/4 cup wild rice
2 1/4 cups water
a pinch of salt
As ever, easiest to put it all in the rice cooker and cook it there. Use only half of the cooked wild rice for the salad; it's just hard to cook less and there is always a use for leftover cooked wild rice.
Make the Honey-Mustard Salad Dressing:
1 tablespoon honey
3 tablespoons sunflower seed oil
1 tablespoon soy sauce
4 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Put the honey and oil in a small bowl or jar, and heat it in the microwave for about 20 to 30 seconds, until the honey melts. Mix in the remaining ingredients.
Make the Salad:
1 cup sliced button mushrooms
1 to 1 1/2 cups sunflower sprouts
1 to 1 1/2 cups pea spouts
1 medium carrot
Clean and slice the mushrooms. Rinse the sprouts and drain them well. Chop them roughly. Peel and grate the carrot.
Mix the mushrooms, sprouts and carrot with half of the cold cooked wild rice. Toss with the dressing and serve at once.
Last year at this time I made English Carrot-Almond Cake.
5 comments:
This looks delicious! Do you "grow" your own sprouts?
No Wendy, I bought them at the 100 Mile Market in Meaford.
Stay tuned about those sprouts! Sometime next week... there will be more info about them.
I for sure don't make enough things with sprouts! This salad looks great. I am all about that dressing...totally on a honey dijon kick at the moment.
This was really yummy! A perfect, light but filling dinner. Thanks for the recipe.
Brittany, I'm glad you liked it!
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