Wild rice with pistachios and spring vegetables

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Spring is finally here! Our bodies may start craving some fresh veggies or salads. Here's a recipe that is not only colorful but that has plenty of protein, fiber and essential minerals that will make you feel great and very satisfied. I got the inspiration for this recipe from My New Roots Cookbook where Sarah Britton shares amazing seasonal recipes!  Give it a try and let me know what you think! 

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FOR THE SALAD:

  • 1 cup wild rice (I used this blend)
  • 2 cups green peas 
  • 1 cup cooked (or canned) chickpeas
  • 4 rainbow carrots, julienned
  • 1/3 cup chopped fresh chives 
  • 1/3 cup fresh dill
  • 1/3 cup raw pistachios roughly chopped
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FOR THE DRESSING:

  • 2 Tbsp freshly squeezed lemon juice
  • 1 tsp maple syrup
  • Salt & pepper to taste 
  • 2 Tbsp cold-pressed olive oil
  • 2 Tbsp brown mustard 
  • Grated zest of 1 lemon

INSTRUCTIONS:

  1. Rinse, cook and drain the rice beforehand - Transfer to a large bowl.
  2. Whisk all the dressing ingredients together and pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots and herbs into the rice.
  3. In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes (be careful not to burn them!)
  4. Add the roasted pistachios to the salad. Pour the remaining dressing over and fold to combine - Serve and enjoy!
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Bertha ThomasComment