Wild rice is not actually rice. It's an aquatic grass with a much higher protein content, and much lower calorie density than brown rice. In Asia, it is eaten as a vegetable. So what better vegetable to use as the base for this colorful salad than this gluten-free alternative to rice. This is a great anytime meal and would be especially nice for a picnic as there is nothing in here that can "spoil". You can just double or triple it up to serve more. In addition to the "rice", this salad is chock full of crunchy and healthy vegetables and requires no dressing besides the herbs, garlic and orange juice that impart lots of flavor. Enjoy!
Wild Rice Salad
Serves 2
2 cups cooked wild rice
4 large mushrooms
2 cups diced potatoes
2 garlic cloves, minced
1/4 cup chopped red onion
1/4 cup grated (or chopped) carrot
1/3 cup diced red pepper
1 teaspoon dried thyme, crushed between your fingers
2 tablespoons capped fresh parsley
juice of one orange
Preheat oven to 450° F. Line a baking sheet with parchment paper. Spread potatoes and mushrooms on baking sheet and roast 15-20 minutes or until potatoes are golden brown. During the last two minutes of roasting, add the minced garlic by sprinkling it over the potatoes and mushrooms. Meanwhile toss all other ingredients except juice in a large salad bowl. When potatoes and mushrooms are done add to bowl being sure to scrape up all the roasted garlic along with them. Drizzle orange juice over all and toss.