Being situated in the Boston suburbs, we are currently in the throes of a record-breaking winter. As I type this, we’re in the midst of yet another snowstorm that promises to pile 14-24 inches on top of the 5 feet we already have.
Needless to say, our dining out and delivery options are limited at this point. And, as much as we love our winter mainstays, we needed something different last night (without a trip to the grocery store).
As I surveyed our cabinets, the wild rice caught my eye. It takes longer to cook than the “Minute” brown rice we often rely on, but it’s so worth the extra time. (The texture and nuttiness of wild rice is such a treat!)
My next impulse was to go straight for the frozen veggies, but, when I opened the freezer, I saw sliced strawberries front and center. The idea started coming together and this strawberry wild rice salad was born.
Wild rice is rich in nutrients, including protein, dietary fiber, vitamin B6, folate, magnesium, and more. Strawberries offer an additional boost of fiber and vitamin C. This nutrient-packed dish should help keep our energy up as we continue our never-ending snow removal efforts.
Happy shoveling!
Ingredients
- 1 C. Dry wild rice, sorted and rinsed
- 2 1/3 C. Water
- 1 C. Frozen sliced strawberries
- 3 Tbsp. Strawberry vinaigrette salad dressing
- 1/2 Tbsp. Pure maple syrup
Instructions
- Add rice and water to a pot. Bring to boil.
- Reduce heat and cover. Simmer 50 minutes.
- Remove from heat and let stand 10 minutes.
- Pre-heat a wide, shallow pan.
- Add strawberries, vinaigrette, and maple syrup.
- Cook over medium-high heat, stirring frequently, until strawberries are soft and sauce is thickened.
- Remove from heat.
- Transfer rice to a large bowl. (Drain off any excess water if needed.)
- Stir in strawberry sauce.
- Cover and chill in the refrigerator.