Chewy, crunchy, creamy and fresh. This salad is bang on. It’s what I like to eat on hot summer evenings. The bottle of pinot gris wasn’t chilled enough to accompany this dinner salad, but I can only imagine it would have been a nice pairing.
Earlier this week, I had a box of blueberries delivered to my door (thanks so much BC Blueberries!). British Columbia grows about 95% of Canada’s blueberries and they’re having a bumper crop this year. I checked at my local market and found local BC berries selling for $1.99/lb!
We’ve been snacking on them in the raw, adding them into our granola & yogurt and they make a fine topping to french toast dripping with maple syrup on a Saturday morning. I have plans on trying a blueberry shortcake and this version over at Lotte & Doof sounds pretty wonderful. But in the meantime, there’s this salad.
I loved this salad a whole lot. When I woke up this morning, I had the leftovers for breakfast. I’m a bit bummed to admit that Cornelius wasn’t as enamoured about this salad as I was. He doesn’t like brown rice or wild rice and this salad has both. However, he loves blueberries and I thought because of all the textures and flavours it was something he’d get over, but nope. More salad for me then. The photo below? My breakfast bowl. With blue cheese crumbled over top. That’s apparently how I roll at 10 am.
wild rice summer crunch salad
I think this salad is pretty perfect as is. Yet, I’m always in favour of using what you have. Got ripe & juicy cherries? Add those in place of blueberries! Dried sour cherries too spendy? Substitute some chopped dried apricots instead! Pecans instead of almonds? Go for it!
1 c wild/brown rice mix (I used this brand)
3 stalks of celery, finely diced
3 green onions, diced
1 red sweet pepper, diced
1/2 bunch of parsley, roughly chopped
1/3 c dried sour cherries, roughly chopped
1/3 c toasted almonds, roughly chopped
1 c fresh blueberries
crumbled blue cheese (optional but delicious)
4 T olive oil
1 lime juiced
1 T cider vinegar
1 T dijon mustard
1 t maple syrup
1 clove garlic, finely minced
salt & pepper
In a medium sized pot, cook the rice according to package directions. When done, remove from heat and set aside.
In a large salad bowl, combine the celery, green onions, red pepper together with the warm rice and toss well. Using a jar with a lid, mix together the dressing ingredients and shake well. Taste & adjust seasoning if necessary. Pour over the salad and add in the parsley, dried cherries and almonds, tossing until well mixed. Serve with fresh blueberries and if using, blue cheese crumbled over top.