11.08.2010

Meatless Monday: Cool Mint and Wild Rice Salad


1 to 2 cups wild rice
1/2 chopped medium red onion
2 cloves garlic, chopped fine
1 big cucumber, or 2 medium chopped
2 to 4 heirloom ripe but firm tomatoes rough-chopped
1/4 to 1/2 cup fresh lemon juice from lemons
1/2 cup olive oil
sea salt and fresh ground black pepper

Cook rice according to the directions on the package. While rice is cooking chop the cucs, tomatoes, garlic and red onions; mix together in large bowl and set aside. Chop mint and squeeze the lemons. When rice is done, rinse well in cold water and drain. Mix rice with the chopped veggies and mint, add in lemon juice and stir all together. Add the olive oil and mix again. Salt and pepper to taste, then put in fridge until ready to serve. Can also be served immediately at room temperature. Finish with a sprig or two of mint.

Recipe from magazine? by Sharon Hall

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