Wild Rice & Shiitake Salad
Active Time: 5 minutes • Total Time: 30-45 minutes
- 1 cup wild rice medley, uncooked
- 2 cups shiitake mushrooms, sliced
- 1 cup almonds, toasted
- 1/2 cup dried cranberries
- 1/2 cup golden balsamic vinaigrette
- 1/2 cup chopped green onions
- salt and pepper, to taste
Here’s a grain salad that delights regulars and visitors to our Carmel Valley Farm Stand. It’s a wonderful combination of ingredients that are elevated to a whole new level by the herby sweetness of the Golden Balsamic Vinaigrette. Serve it all by itself for an exceptionally hearty side dish or mix in some of our organic baby greens for a wonderful greens + grains bowl. We like it with organic baby arugula, but it would work perfectly with organic spring mix or organic baby kale. You could also serve this satisfying salad as filling for lettuce cups with our Sweet and Crisp washed organic romaine heart leaves or Little Gems.
Preheat oven to 350 degrees F.
Cook the rice as directed on package. This could take anywhere from 30 to 45 minutes, depending on the specific blend and whether you’re making it on the stovetop or in a rice cooker or multicooker.
Slice mushrooms and sautè.
Chop the almonds, spread them in an even layer on a sheet pan and roast for 10 minutes in the 350 degree oven.
When the rice is ready, put it in a large bowl, then add the rest of the ingredients, except the dressing, and mix well.
Then drizzle in a small amount of vinaigrette and mix well. Add more vinaigrette as desired.