Wild Rice Salad Recipe

Ingredients

1 medium onion, chopped

1 medium carrot, chopped

4 medium potatoes, peeled and chopped

8 ounces wild rice

1 1/2 cups water

1/2 teaspoon dried parsley

1/2 teaspoon crushed red pepper flakes

1 teaspoon dried basil

1 teaspoon dried oregano

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the onion, carrot and potatoes.

Mix in wild rice, water, parsley, crushed red pepper flakes, basil, oregano and salt; stir well.

Transfer mixture to a 6x8 inch baking dish. Sprinkle with crushed red pepper flakes. Spread over potatoes.

Bake uncovered for 45 minutes in the preheated oven, or until potatoes are tender. Reduce heat to low, and simmer uncovered until only a thin coating remains, about 30 minutes.

Comments

Coppoccono writes:

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I followed the recipe without changing a thing except I used a numbers 2red pepper instead of a red pepper and I added a clove of garlic to my salad. I was worried at first because the other recipes in this review called for a numbered salad when it was on the stove, but no problem. It took me a good 5 minutes to chop down the fat... my wife is not great at this sort of thing so I did it by numbers instead. I put the chopped carrots, cucumbers, onions, and plum tomatoes in the asparagus and wild rice, I sauteed the peppers, and I left the kale and watercress out. I just combined the salad and topped it with a mixture of sharp grated cheddar and melted hot Swiss. YUMMY

Wild Rice Salad Recipe

Ingredients

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