Winter wild rice salad

Winter wild rice salad

This is what happens when it’s Friday night, it’s too cold to go to the store, and the farmer’s market was six days ago: I become creative with an empty fridge and let my taste buds decide what works well together. I had some leftover wild rice, a persimmon, and some fresh herbs. Paired with walnut oil, which I have been a bit obsessed with lately, and some other pantry basics, I fed myself (correction: I am feeding myself as we speak). It may not be the main dish for a dinner party, but it’s definitely tasty (and easy!).

2.5 cups cooked wild rice
1 persimmon, peeled and cubed
1 Tbs chopped parsley (I added some chopped fresh thyme too)
2 Tbs chopped walnuts
2 Tbs dried currants
1 Tbs chopped red onion (optional)
1tsp walnut oil
1tsp balsamic vinegar
juice of half a lemon
salt & pepper to taste

photo credit

Eating seasonally: Winter
Ingredient spotlight: Lavender salt

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