Wild Rice Salad with Mustard Greens
Wild rice is high in fiber and richer in nutrients than other rice varieties because it is less processed, which makes it a great alternative to white rice. I use a blend in this recipe but feel free to sub in all wild rice for an even more nutrient dense dish. I highlight spring veggies and use fava beans and sugar snap peas but asparagus and regular sweet peas would also work nicely. The whole thing is tossed in a dill and lemon vinaigrette, and baby mustard greens are folded in before serving. I love tarragon so use tarragon mustard and vinegar, if you don’t have these on hand you can swap out for apple cider vinegar and dijon mustard. This salad will satisfy your carb cravings while still being delicious and nutritious.
Instructions
In a small saucepan combine rice, 2 cups water, bay leaf, and 1 teaspoon salt. Cover and bring to a boil. Reduce to a simmer and cook until rice is tender and water is absorbed, about 45 minutes. Cover saucepan with a clean and dry towel and replace the lid. Let rice steam off the heat for at least 10 minutes.
Meanwhile, in a medium bowl whisk to combine grated garlic, tarragon vinegar, honey, olive oil, and tarragon mustard. Season to taste with salt and pepper.
Discard the bay leaf from the rice and fluff with a fork. Transfer the rice, dill, fava beans, and peas to the bowl with the dressing. Toss until everything is combined and season to taste with salt and pepper. Add a handful of mustard greens and toss until combined. Serve with more dill on top if desired.
Ingredients
1 cup wild rice blend (or wild rice)
1 bay leaf
2 teaspoons lemon zest (about half a lemon)
½ cup chopped dill
1 handful baby mustard greens
½ cup shelled fava beans (blanched)
1 cup thinly sliced sugar snap peas (blanched)
½ teaspoon grated garlic
3 tablespoons tarragon vinegar
1 teaspoon honey
½ cup olive oil
2 teaspoons tarragon mustard
Salt and pepper