It’s almost picnic season! In fact, some of these days lately could be considered picnic worthy. Yes!
Every summer I vow to go on more picnics, spend more time lounging in parks, soaking up the Calgary Rivers, but then somehow it’s fall and we may have done one picnic, possibly two? Oh well, there’s always this year. Who’s in!?
This salad will officially be on the menu for picnics because it’s easy to make ahead and can sit out of the fridge for a bit without going bad. Which also makes it great for work and school lunches!
It’s also unique and different, and so flavourful. Perfect for sharing with friends and family.
How you ever had wild rice before?
If not, prepare for a nutty taste and a chewy texture. It also has more protein and fibre than brown rice, and is a great source of magnesium and B vitamins, both of which are key components to a healthy brain for good mental health.
Here’s an interesting article from Psychology Today that discusses the link between magnesium and mental health. The article points out the correlation between the rise in mental health and the decrease in magnesium in our diets due to soil depletion, water treatment systems, grain refinement, and possibly even, the chronic stress that today’s lifestyle glorifies. Quite interesting stuff!
Enjoy picnic season!! And please let me know what you think in the comments below!
| Moroccan Wild Rice Salad | Print |
- 2 cups roasted butternut squash or sweet potato, cubed
- 2 cups cooked wild rice
- ¼ cup raisins
- ¼ cup almonds, measured than chopped, or use slivered
- ½ cup mint leaves, chopped
- ½ yellow or orange bell pepper, diced
- 2 large carrots, diced
- ½ a red onion, diced
- 5 cups arugula or mixed greens, optional
- For the dressing:
- ½ cup olive oil
- ⅓ cup apple cider vinegar
- juice of 1 lime
- 1 tablespoon honey, or sub maple syrup for vegan
- ¼ teaspoon ground turmeric
- ½ teaspoon cumin
- ⅛ teaspoon cinnamon
- ½ teaspoon curry powder
- ¼ teaspoon paprika
- generous pinch of salt and pepper, to taste
- Begin by roasting the butternut squash or sweet potatoes accordingly. I used frozen pre-peeled cubes of squash and baked them on a roasting pan at 450 for 40 minutes. If using fresh, cooking time may be less.
- To make rice, place 1 cup of uncooked rice, 2 cups of water, and a generous pinch of salt in a small sauce pan. Bring to a boil and then reduce heat to a low simmer. Simmer uncovered for about 40 minutes, or until rice is cooked to your liking. It will still be quite firm and somewhat chewy, but not hard.
- While the rice and squash cook, prep the remaining ingredients.
- Place all dressing ingredients in a jar with a lid and shake well to combine.
- Place the raisins, almonds, mint leaves, bell pepper, carrots and onion in a medium sized mixing bowl.
- When rice and squash are done, let cool slightly and then add to the mixing bowl with the other salad ingredients. Add ⅓ cup dressing and toss gently to coat. Taste and add more salt if necessary. I added another generous pinch.
- If using arugula, place in a separate bowl and toss with 2-3 tablespoons of dressing. Distribute among five plates and top with a generous scoop of the wild rice mixture (about 1 cup).
- Alternatively, serve the wild rice salad as is, without mixing with any greens.
There will be leftover dressing, which will last for up to three weeks in an airtight container in refrigerator. The honey will clump together but just leave it out on the counter to room temperature and shake to combine again before using.
