Tuesday, September 21, 2010

Our wild rice & roasted root salad recipe

Wild Rice & Roasted Root Salad

This is a salad that Galya and I made last winter. It's a great use of wild rice and all those fall and winter vegetables. It's great hot or cold, too. I suggest a picnic.

Wild rice it's so much more than just filler, it’s a highlight.  In this salad, the chewy texture and nutty flavor of the wild rice complements the slow roasted sweetness of the roasted roots and asparagus, without adding a lot of calories. Enjoy!

Makes about 4 servings


½ cup uncooked wild rice
1 small sweet potato or yam
1 small turnip
1 beet
2 large "adult" carrots or 10 baby carrots
10-12 asparagi
1 tbsp cumin seeds, partially ground
2 tbsp olive oil
1 tbsp balsamic vinegar
salt to taste


Cook the wild rice according to the package directions, then drain and set aside.

Preheat the oven to 325 degrees. 

Clean and peel the potato, turnip, carrots, and beet.  Place them on a cookie sheet or baking pan and roast for 1 hour.  Add the asparagus and roast for an additional 15 minutes.  Remove from the oven.

When the vegetables are cool enough to handle, cut them into bite sized pieces.

Toss the rice, vegetables, cumin, oil, and vinegar.  Salt to taste and enjoy!

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