Wild Rice and Summer Succotash Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Cooking times for wild rice vary depending on the way the rice was processed. In general, cook one cup rice in three cups water, though you may need to add a little more water before the rice is done. Ingredients:
1/3 cup red wine vinegar |
1/4 cup chopped fresh flat-leaf parsley |
1/4 cup dijon mustard |
3 tablespoons chopped fresh basil leaves |
2 tablespoons chopped green onions |
1 1/2 teaspoons chopped fresh thyme |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
3 tablespoons extravirgin olive oil |
3 cups water |
1 cup wild rice |
1 cup (1-inch) cut green beans (about 1/4 pound) |
1 cup frozen baby lima beans |
1 cup finely chopped red bell pepper |
1 cup finely chopped celery |
1 cup finely chopped red onion |
1 cup diced plum tomato |
6 romaine lettuce leaves |
3 tablespoons slivered almonds, toasted |
Directions:
1. Combine first 9 ingredients in a small bowl, stirring well with a whisk. Gradually add oil to the vinegar mixture, stirring constantly.
2. Bring 3 cups water to a boil in a medium saucepan. Add rice to pan. Cook, covered, 45 minutes or until tender. Drain. Place rice in a large bowl. Add 1/4 cup vinegar mixture; toss well. Cool.
3. Cook green beans and lima beans in boiling water 4 minutes or until tender. Drain. Rinse with cold water; drain. Add beans, remaining vinegar mixture, bell pepper, celery, onion, and tomato to rice mixture; toss well. Line each of 6 plates with 1 lettuce leaf; top each serving with about 1 1/2 cups salad mixture. Sprinkle each serving with 1 1/2 teaspoons almonds.
|
|