Enjoy this wild rice salad with familiar flavors of stuffing!
||Dry Long Grain Wild Rice
||Dry Yellow Split Peas
||Thinly Sliced Red Onion
||Sliced Cremini Mushrooms
||Thinly Sliced Celery
|1 ½ tsp.
|Yield: 6 Servings
||Portion Size: 1 Cup
How to make this dish:
Place water and wild rice in a pot and bring to a boil. Reduce heat and
simmer covered until tender, about 40 minutes. About half of the grain
should burst. Strain and place rice in a large bowl. Place split peas
in a separate pot with water and cook until tender, about 15 minutes.
Strain and place in the same bowl as the rice. Place dried cranberries
in a bowl of hot water and let sit for 20 minutes to soften. Drain and
add to bowl with rice and peas. In a non-stick skillet or cast iron pan,
drizzle olive oil and heat over medium heat. Cook red onions, stirring
often to caramelize. Add mushrooms to the onions and continue to stir
and cook until mushrooms are tender. Sprinkle with the poultry seasoning
and add celery; cook another minute; season with salt and transfer to
the mixing bowl and chill. Add parsley and vinegar to the bowl. Stir well.
Notes from the Chef:
Depending on the wild rice, it may take over an hour to cook. Watch the
water and add more if needed. Substitute yellow split peas with any other
legumes. Substitute poultry seasoning with a mix of ground thyme and ground sage.
8.2 grams of Protein
45 grams of Carbohydrates
2 grams of Total Fat
0 mg of Cholesterol
119 mg of Sodium
7 grams of Dietary Fiber
0.2 g of Saturated Fat
Once you try the recipe, let us know what you think of this recipe! Does
it remind you of stuffing?