Today we’re joining the Whole Grain Council for Whole Grain Sampling Day! To celebrate we created a nutty and nutritious whole grain salad perfect for Spring gatherings. Served with Way Better Snacks Sea Salt and Black Pepper Crackers, Strawberry Wild Rice Salad pairs wild rice and brown rice with strawberries, pecans and tangy balsamic vinegar. Enjoy!
Strawberry Wild Rice Salad
4 cups water
3/4 cup brown rice
3/4 cup wild rice
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 1/2 tablespoons whole-grain mustard
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 celery stalk, diced
2 green onions, thinnly sliced
1/2 cup minced fresh Italian parsley
1 1/2 cups chopped strawberries
1/3 cup chopped toasted pecans
In a saucepan bring water, brown rice, and wild rice to a boil. Cover and simmer for 35 to 40 minuets until cooked through and tender. Drain any leftover water. Place rice mixture into a bowl.
Whisk together olive oil balsamic vinegar, maple syrup, mustard, salt and pepper. Pour dressing over warm rice and mix until well blended. Cover and place rice into refrigerator to cool.
When rice is cool, add celery, green onions, and parsley. Mix.
Just before serving, gently toss in strawberries and pecans. Serve with Way Better Beyond the Sea Salt & Black Pepper Crackers.
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