Blooming Wild Rice & Blackberry Salad
You don’t need to boil water to make blooming rice, which makes this salad a perfect choice for a hot, late-summer meal or potluck.
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Airtight container
- Refrigerator
Ingredients
- Bloomed Wild Rice*
- 2 cups baby arugula
- ½ cup raw walnuts (or raw nut of choice)
- ½ cup roughly chopped fresh mint
- ½ cup roughly chopped fresh parsley
- ⅓ cup thinly sliced shallots
- 1 cup whole blackberries (or substitute halved fresh cherries)
- 1 cucumber
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon finely grated fresh ginger
- 2 teaspoons raw apple cider vinegar
- 2 teaspoons raw honey
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup cold-pressed olive oil
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