I love this salad. It’s filled with a wonderful combination of sweet, tart, and savory flavors.
Wild Rice Salad
1 cup wild rice
1 quart water
Pinch of salt
1-1/2 pounds asparagus, cut up & blanched
Raisins, walnuts, sliced kumquats
2 tablespoons sesame seeds
2 spring onions, chopped
Dressing
1 tablespoon orange zest
5 tablespoons orange juice
1 tablespoon soy sauce
6 tablespoons Balzamic vinegar
1 tablespoon freshly grated ginger
2 teaspoons garlic
A few drops of liquid stevia glycerite, or a pinch of coconut sugar, honey, or maple syrup
Cook wild rice in water and salt for about 40 minutes. Toss with the dressing, asparagus, sesame seeds, raisins, nuts, sliced kumquats. Sprinkle with chopped spring onions.