A delicious blend of earthy wild rice, warm curry spices, crunchy toasted pecans, naturally sweet raisins, and crisp peppery radishes creates a vibrant, flavor-packed salad. This colorful, nourishing dish is a beautiful combination of textures and tastes—perfect as a flavorful side.

Make this salad a day ahead for a “carb hack” to convert rice starches into resistant starches, which your body digests much more slowly.

Wild rice is rich in fiber, antioxidants, magnesium, zinc, manganese, phosphorus, B vitamins (especially folate and niacin) and contains nearly all essential amino acids.

Curry is a nutritional powerhouse packed with potent anti-inflammatory and antioxidant compounds to help combat chronic inflammation, improve cardiovascular health, reduce blood pressure, and support digestion.

Serves 8-10 sides 

Ingredients:                                                          

  • 2/3 cup wild rice
  • 2/3 cup long-grain brown rice
  • 3 1/2 cups water and 1/2 tsp. sea salt OR gluten-free stock/broth

Note: Lundberg’s packaged gluten-free wild rice blend works really well for this.

  • 1/2 cup toasted pecans, chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped red radish
  • 1/2 cup golden raisins
  • 1/2 cup dried currants

Dressing:

  • 1/2 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons real maple syrup or coconut sugar, OR for sugar-free: monk fruit or allulose sweetener.
  • 1 tablespoon curry powder
  • 1/2 teaspoon sea salt
  • Pinch of cayenne pepper

Directions:

  1. Rinse the rice.
  2. In a medium sauce pan, bring wild rice, brown rice, 3 1/2 cups water, and 1/2 tsp. salt to a boil. Cover and reduce the heat to maintain a steady simmer until wild rice is tender and kernels split open, 45 minutes to 1 hour.
  3. While rice is cooking, toast pecans: spread them in a single layer on a baking sheet. Bake in a 350° F toaster oven for 4 minutes, stir, and bake for another 4–5 minutes until fragrant. Alternatively, toast in a dry skillet over medium heat for 3–5 minutes, shaking frequently.
  4. When rice is done, let it sit to absorb excess liquid while you make the dressing.
  5. Whisk oil, lemon, vinegar, maple syrup, curry, salt, and pepper.
  6. Toss dressing with rice and remaining ingredients in a large bowl.
  7. Adjust seasonings to your taste (more lemon juice, salt, etc.).
  8. Serve slightly chilled or at room temperature.

Note: Salad can be made 1 day ahead and chilled, covered.

Enjoy!                                              

  • Free of Wheat, Gluten, Dairy, Corn, Soy, Egg, and Refined Sugar.
  • Vegan Friendly!

For More Recipes, go to www.LisaStimmer.com