Wednesday, June 21, 2017

Summer Wild Rice Salad With Corn {Vegan Optional}

Prep time: Easy
Yield: 4 main dish or 6 side dish servings

1 cup wild rice
2-3 cups chicken stock, vegetable stock, or water
1 cup frozen or canned corn
1-2 scallions, chopped
3 Tbsp EVOO
3 Tbsp lime juice
One bunch fresh parsley, chopped (about 1/4 cup, probably)

Cook wild rice & corn together in broth. (I used my Instant pot and did 3 cups liquid, 25 minutes, with a 10 minute pressure release; when I released it there was still a lot of liquid and the rice was a little overcooked, so I'm going to try decreasing both the liquid and cooking time very slightly next time.) If there's liquid remaining after rice is tender and fluffy—which isn't uncommon with wild rice in my experience—strain it off with a fine mesh sieve. Return to pot with the heat off; add the rest of the ingredients and mix. Can be served warm or (theoretically) cold.