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Summer Wild Rice Salad BLE

Summer Wild Rice Salad

This summer wild rice salad pairs nutty wild rice with rustic lentils, fresh herbs, toasted pine nuts and sweet roasted cherry tomatoes.

Ingredients
  

Protein

  • 3 oz cooked lentils (black, puy, or french are best)
  • 1 oz toasted pine nuts

Grain

  • 4 oz cooked wild rice

Veggies

  • 12 oz cherry tomatoes (pierced with a knife) and 1 shallot, cubed

Fat

  • Drizzle of really good olive oil

Extras

  • handful of fresh herbs (parsley, oregano, tarragon, chives, basil), minced
  • Balsamic vinegar, optional

Instructions
 

First roast the tomatoes and shallots

  • Make sure to pierce tomatoes with a knife so they don't explode while roasting. Mix tomatoes, cubed shallots, a little spray of oil, salt and pepper and mix well together. Roast at 350 degrees for about 25 minutes (I just use a roasting dish to save all those juices). These will shrink to about 10 oz when cooked.

Assemble the salad

  • Mix lentils, wild rice, pinch of salt, drizzle of olive oil and herbs together until mixed well. The flavors melt together nicely if the lentils and rice are warm, if possible.
  • Lastly, top the rice mixture with the roasted tomatoes and top with the toasted pine nuts. Add a drizzle of balsamic vinegar, if using (I didn't and it was still delicious!)