This terrific recipe came from Deborah. It is very fresh tasting and would be a perfect side dish for any grilled meat or fish.
I got this recipe on the internet a few years ago. Unfortunately, I can’t remember where in order to give proper credit.
The recipe is very easy. It keeps well and freezes well. You can serve it both chilled or at room temperature. Great for picnics where you don’t want to worry about spoilage.
1 package – uncooked wild rice. (the original recipe called for wild rice blend, but I prefer the stronger flavors of only wild rice.)
2 cups – frozen roasted corn nibblets (I use Trader Joes)
1 cup – finely chopped celery
3/4 cup – shredded carrot
3/4 cup – Craisins
2/3 cup – toasted sunflower seeds
1/2 cup – finely chopped red onion
1/3 cup – raspberry vinegar
1 tbs – olive oil
1 tbs – low-sodium soy sauce
1 tsp – grated orange peel
1/2 tsp – pepper
Cook rice according to package directions: omit salt and fat. Cool.
Combine rice, corn and all other ingredients in a bowl; stir well; chill overnight to blend flavors.
Serve cold from fridge or bring to room temp if you prefer. (I like room temp., Dan likes cold)
This makes a pretty big batch, so you might want to halve it.
My picture came out out of focus so I’m not posting it, but the salad looks very pretty with the flecks of red, green yellow and orange. I didn’t use sunflower seeds but substituted some toasted, chopped cashews and they worked well. I loved the little bit of orange peel, brightening it up. I think I may use more next time. For the corn, I toasted the thawed frozen corn in a skillet, like we did once before for one of Jerry’s soup recipes (I think it was his??) and it gave the corn a nice flavor and a little bit more texture.
I am quite sure I will be making this one again. Perfect for a covered dish meeting.