Monday, January 8, 2018

Warm Wild Rice Salad


My son, Michael's favorite
Warm Wild Rice Salad

3 cups cooked wild and brown rice blend,
cooled slightly (Lundberg preferred)
2 avocados, cut in bite sized pieces
1 cup fresh fennel bulb, diced
2 Tablespoons fennel seeds1 cup celery, dice
½ cup dried blueberries
¼ cup sunflower seeds
¼ cup raisins
¼ cup chopped fresh dill
¼ cup chopped fresh chives
1 cup fresh or frozen corn, sautéed in ghee and cooled
salt & pepper to taste

Combine all ingredients in a bowl and serve with Lemon-Lime Dressing at room temperature.

Lemon-Lime Dressing

1 Tablespoon olive oil
Agave or honey to taste
1 Tablespoon lemon juice
¼- ½ cup lime juice

Combine all ingredients in a jar and shake well.

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