While I think of wild rice as an American staple (especially in states like Minnesota), it always feels pretty seasonal. One eats wild rice in the fall or winter. I rarely see it outside of soup or stuffing recipes. It’s a shame, because it has a lot of vital mineral and vitamins, possesses a pleasing nutty flavor, and for those that watch their gluten intake, it’s completely gluten free.
One of the secrets to this salad’s success is using raw sweet corn. It provides the perfect crunchy pop of flavor. I do not recommend using frozen sweet corn, because it is not the same. It won’t taste bad, but it will not be the same. The other secret to this salad is using fresh chives. Chives bring a freshness and a flavor that intensifies as the salad marinades together.
This salad holds up. Nothing wilts! It can be made ahead of time, and stored in the fridge. It travels well, and works great for road trips, picnics, camping trips, or a day at the beach. Best of all, it is hearty, healthy and delicious!
Summer Wild Rice Salad
1 ¼ cups or 1 8 ounce package of wild rice
2 ½ cups broth (fake chicken or vegetable)
1 large shallot, chopped
¼ cup olive oil
2-3 Tbsp lemon juice
½ tsp dijon mustard
¼ cup fresh chives, chopped
1 medium zucchini, cubed
½ cup raw fresh sweet corn
¼ cup julienned carrots
Salt and black pepper, to taste
1. In a medium saucepan, add the wild rice and broth. Bring to a boil, and then, turn down to low heat, cover with a lid, and simmer for 40-50 minutes. Remove from heat, let sit with the lid on for 5 minutes, and then, remove lid and drain off any excess liquid. Allow wild rice to completely cool.
2. In a small skillet, add the shallots, olive oil and a dash of salt. Saute over medium-low heat for ~3 minutes and allow the shallots to flavor the oil. Remove from heat, and cool slightly. Add to a large mixing bowl with lemon juice, dijon mustard, chives, salt and black pepper. Whisk together.
3. Stir in zucchini, sweet corn, and carrots. Season with salt and black pepper. Taste, and adjust seasonings, if needed. Serve.