Colourful Grain Salad
Updated Apr. 29th, 2024
With so many colours and flavours it hard not to like this hearty salad. With each bite you will get the sweetness of currants, the crunch of pecans and the wholesome goodness of plenty of vegetables. The wild rice provides lots of fiber and with such a beautiful looking salad, everyone around you will be amazed you made it yourself and didn’t buy it from an over-priced salad bar!
- Gluten Free
- Dairy Free
- Corn Free
- Egg Free
- Vegetarian
Ingredients:
| ½ cup wild rice | 1 teaspoon fresh ginger, grated | 3 tablespoon currants |
| ½ cup brown basmati rice | 2 teaspoon arrowroot powder | 3 green onions, diced |
| 2 ¼ cup water | ½ cup black beans | ½ cup fresh parsley, chopped |
| 2 tablespoon soy sauce | ½ cup red pepper, diced | ¼ teaspoon anise seed |
| 1 tablespoon agave | ½ cup yellow pepper, diced | himalayan rock salt + fresh pepper, to taste |
| 1 tablespoon sunflower oil | ¼ cup pecans, chopped |
Directions
Rice: in a medium saucepan over medium heat, bring your water, basmati and wild rice to a boil. After its boiled, reduce your heat, cover with a lid and bring to a simmer for 30-40 minutes. All the water should be evaporated, and the rice cooked. Transfer rice to a serving bowl, and place in the fridge to cool.
Dressing: bring your liquids: soy sauce, agave, oil, ginger and arrowroot together. Whisk until combined, set aside.
Salad: In the large bowl of rice, mix in all other ingredients and stir in your dressing. Serve cold.
Make It This Way
If you don’t have sunflower oil, you can easily substitute it for avocado oil, grapeseed oil or olive oil.
Try topping this salad with some avocado slices for an extra dose of heart healthy monounsaturated fatty acids!
Try This
Easily turn this salad from sweet to savory by replacing the currants, anise and agave for some cumin, paprika and cilantro.
I like that you specifiy that this is a colorful salad as that factor makes it a perfect candidate for parties and potlucks. The great mix of flavors helps with that as well: I think that the combination of freshness from the peppers, very specific flavor of the pecans, kick of ginger, bite of whole grains, and the sweetness of both currants and agave give the salad quite a wonderful mix of flavors and textures that make sure it will "go" at an event...and even if not it would make wonderful & nutricious leftovers for the next day :)