This uplifting dish is easy to make and incredibly versatile, with the shift of a few ingredients it can go from side dish to main meal in a heartbeat. We love this bright wild rice salad for its wholesome combination of tangy, fresh flavorsit’ll bring your table to life!
Freshly squeezed lemon juice and lemon thyme give this salad a bright tangy taste. Serve it at room temperature for the best flavor. If you can’t find lemon thyme, use the more common variety of thyme. This salad makes a terrific side dish, but with the addition of some nice cooked beans or feta cheese, makes a lovely main meal as well.
½ cup wild rice, rinsed
2 ¼ cups water
1 bay leaf
¼ cup fresh lemon juice
1 tablespoon olive oil
1 cup corn kernels
½ cup chopped scallions
2 large plum tomatoes, seeded and diced
½ cup finely chopped parsley
2 teaspoons finely chopped fresh lemon thyme or common thyme
1 teaspoon kosher salt (optional)
Freshly ground black pepper to taste
1. Combine the rice, water and bay leaf in a small pot set over medium high heat; cover and bring to a simmer. Simmer for 35 minutes, or until rice is tender.
2. Transfer to a mixing bowl and let cool. Remove the bay leaf. Stir in the lemon juice, olive oil, corn, scallions, tomatoes, parsley, lemon thyme and salt, if using.
3. Mix well and refrigerate for 30 minutes. Season with black pepper.
Adapted from The Golden Door Cooks Light and Easy by Michel Stroot (Gibbs Smith, 2003).