Wild Rice Salad with Balsamic Beets and Dijon Vinaigrette
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Dijon Vinaigrette:
¼ cup olive oil
2 tsp. Dijon mustard
1 ½ tsp. honey
2 tbsp. apple cider vinegar (white wine vinegar, red wine vinegar, balsamic, or distilled vinegar would also work)
½ tsp. salt, or to taste
½ tsp. black pepper, or to taste
Pinch red pepper flakes (optional)
For the Salad:
1 cup uncooked wild rice
2 cups water
1 tsp. salt for the rice (optional)
1 tbsp. butter for the salt (optional)
¾ cup shredded or grated carrots
½ cup chopped walnuts
¼ cup minced fresh parsley leaves
2 cups Paisley Farm Balsamic Beets and Onion Salad, drained
Instructions
- Rinse the wild rice thoroughly and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the optional salt and butter to the boiling water and stir in the rice. Bring back to a boil. Reduce heat to low and cover. Simmer 30 minutes, or until the water is absorbed. Take off the heat and let stand, covered, for 5 minutes. Fluff with a fork, set aside, and let cool slightly. (*NOTE: Or cook rice according to package directions if different).
- While the rice is cooling, make the Dijon vinegarette. Place all ingredients in a small bowl and whisk vigorously until smooth. Set aside.
- Pour the rice into a large mixing bowl. Add the vinaigrette and mix until the rice is coated in the dressing. Next, stir in the carrots, walnuts, and parsley. Gently mix in the balsamic beets and onion salad.
- Serve room temperature or place in the refrigerator until ready to eat.
- Enjoy!