Despite the cold temperatures and the longing for warm, comfort foods, sometimes a salad, albeit a hearty one, is just what the doctor ordered.
I have been playing with ways to integrate more whole grains and raw veggies into my diet, and this salad is one way to do it. It can be a main or a side, depending on your appetite and your preference. The recipe is flexible; if you don’t have carrots, grate beets. No onions? How about scallions? Cilantro, arugula, finely chopped kale or spinach can take the place of the parsley. Add any veggies you have lying around.
And if wild rice and garbanzos are not in your pantry, use whatever you have on hand — brown rice and white beans, quinoa and pinto beans, et cetera.
Wild Rice Salad
Serves 2-4, depending on whether it is served as a main or a side
I made a large batch of wild rice one night which I served with another meal and used the leftovers for this salad. This was efficient; it required no additional work, and the rice was already chilled when I went to make the salad!
2 cups cooked, cooled wild rice
1 can garbanzo beans, drained
½ onion, chopped
2 carrots, grated
1 bunch fresh parsley, chopped
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Mix all the ingredients in a bowl and stir well. Let it sit at room temperature for an hour or so to allow the flavors to meld, if time permits.