Wild Rice Salad

October 9, 2014

Did you know?

Wild rice is a special type of edible grass. It’s a brilliant low fat and high fibre grain. The protein content in the rice is higher than in any wheat product. It contains Vitamin B to aid in the health of your skin, hair, eyes and liver, Zinc to boost the body’s immunity and Magnesium to help with the circulation of blood!


Wild Rice, Green beans, Asparagus and Garlic Roasted Carrot Salad

1/2 cup wild rice, quinoa or millet

2 cups green beans- sliced

1 medium carrot

1 bunch of asparagus stalks

2 cloves garlic

2 Tbsp. extra virgin olive oil

1 Tbsp. minced fresh ginger (optional)

1⁄2 lemon

Sea salt

freshly ground black pepper


1. Prepping the green beans- Rinse well and cover with fresh water. Add a

teaspoon of sea salt. Bring to a boil, reduce to a simmer, and cook until beans

are soft – about 30 minutes.

2. While the beans are cooking, rinse the wild rice well, drain, and put in a pot.

Cover rice with 1.5 cups fresh water, add a couple pinches of sea salt, bring to

a boil, and reduce to simmer. Cook until rice is chewy– about 45 minutes.

3. Preheat the oven to 180c. While the rice is cooking, wash the carrots and

slice them, place on a baking sheet. Mince the garlic and combine it with the

oil. Pour over carrots and toss to coat. Sprinkle with salt. Place in the oven and

roast, turning them a few times over the course of 15-20 minutes.

4. Make your dressing by mincing your ginger and stir in lemon and olive oil.

5. To prepare your asparagus, you can either steam them or place them in the

oven with the carrots for 5 mins – keep them crunchy!

6. Once everything is ready: Drain and rinse beans in cool water to stop the

cooking process. Let sit for 5 minutes or so. Drain the rice if any water remains

and cool slightly. Mix in beans, baked carrots and chopped asparagus. Add

your dressing and mix- Olive oil, lemon, salt, ground pepper and minced



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