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Wild Rice Summer Salad

Start with Northern Latitude Foods' local wild rice and add all the veggies from the market!

Ingredients

  • 2 cups dry wild rice
  • 1 tsp sea salt
  • 1 tsp extra virgin olive oil
  • 2 large heirloom tomatoes, cut into chunks or 2 cups cherry tomatoes
  • 1 15-oz can garbanzo beans/chickpeas, drained
  • 1/2 cup finely chopped green onion
  • 1 large bunch parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/3 cup extra virgin olive oil, or to taste
  • 1/4 cup lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup crumbly goat cheese or goat feta

Instructions

  1. In a large saucepan, bring 6 cups of water and 1 tsp of the salt to a boil. Add the rice and 1 tsp olive oil. Stir and return to boiling. Cover, reduce heat to low, and simmer for 30-35 minutes, until tender but still slightly chewy. Remove from heat and drain over a fine mesh strainer. Cool.

  2. Place the chunks of tomato in a large bowl, or halve the cherry tomatoes and add the to a bowl. Add the garbanzo beans, onion, parsley, and mint. When the rice is at room temperature, add it to the bowl as well. Crumble the cheese over the top.

  3. Drizzle the mixture with the 1/3 cup olive oil and lemon juice. Season with salt and pepper. Toss everything well to combine. Taste test and add more juice, oil, and/or salt, to taste.

  4. Serve immediately and enjoy! Leftover can be kept in the fridge for up to 4 days.