Wild Rice Salad with Corn


If you are like me, you are always on the hunt for sides for dinner that aren't too heavy and that still leave you satisfied. I personally don't do well with salad for dinner. It takes too long to digest and bloats me. Steamed veggies yes but only if I haven't been exercising too much. Also, the husband likes to work out in the afternoon/ evening and then usually returns ravenous. Cue the wild rice (salad with corn). Delicious, natural, nourishing with a nutty flavour. And with many health benefits (apart from being gluten free): It contains twice as much protein as brown rice and can be eaten by diabetics, since it is actually a grass, and the grains are not polished or refined (check with you doctor though!). It is very rich in antioxidants—containing up to 30 times more than white rice and because of its high fiber content, wild rice keeps your digestion smooth and helps lower cholesterol.

Ok, now this is the recipe. Straight forward: cook the wild rice according to package instructions (approximately 1/4 cup per person). If you like you can use chicken or vegetable broth. While the rice is cooking, finely slice a small onion and sautee it in 1-2 tbs of EVOO for about 5 minutes until browned and soft. Drain the rice and rinse under cold water. Let the onions sit to cool.

Add 1 cup of canned corn kernels or even better cut off the kernels from a cob to a medium sized salad bowl. In a separate small bowl mix 1/4 cup EVOO, 2 Tbs balsamic vinegar, 1 Tbs honey, 1 minced garlic clove, salt and pepper.

Mix all the ingredients and enjoy! #glutenfree #notpaleo #notvegan #vegetarian