Wild Rice Salad

This Wild Rice Salad is a hearty and nutritious dish that brings together the earthy flavors of wild rice and the freshness of seasonal vegetables. Perfect for a light lunch, it's both filling and refreshing, making it a staple for anyone following a Paleo lifestyle.

Ingredients

• Wild rice - 100 grams
• Water - 500 ml
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Fresh parsley - 30 grams, chopped
• Walnuts - 30 grams, roughly chopped
• Olive oil - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the wild rice under cold water and drain.
2. In a medium saucepan, combine the wild rice and water. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover, and let simmer for about 25 minutes, or until the rice is tender and the water is absorbed.
4. While the rice is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and chop the fresh parsley.
5. In a large bowl, combine the cooked wild rice, cherry tomatoes, cucumber, red bell pepper, and parsley.
6. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and black pepper until well combined.
7. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
8. Top the salad with chopped walnuts just before serving for added crunch.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 42 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and walnuts.
• High in fiber due to wild rice and fresh vegetables.

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