Wild Rice And Beet Salad Recipe

ingredients

1 cup wild rice
3 tablespoons vegetable stock, optional
water, boiling
2 medium beets, roasted and cut into 1/2-inch cubes
2 tablespoons chopped fresh cilantro
4 tablespoons chopped fresh mint
5 ounces raw hazelnuts, coarsely chopped
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/2 cup low fat plain yogurt, for garnish

directions

Rinse wild rice in cold water until water runs clear; then transfer to a small pot. Add stock and enough boiling water to cover rice with 1/2 inch of liquid.

Cover pot and bring to a boil over high heat; then reduce heat to low and cook for 30 minutes, or until liquid is absorbed. Set aside to cool.

In a medium bowl, combine beets, cilantro, mint, hazelnuts, lemon juice, and oil. Mix in rice, then let sit for about 30 minutes. Add salt and pepper to taste. Serve with yogurt.

nutrition data

Nutritional data has not been calculated yet.