wild rice salad with avocado, carrots & jalapeno

my local market features many really wonderful grains in their "bins" section.  i recently tried an organic wild rice blend which sounded delicious...organic long grain brown rice, sweet brown rice, wild rice, whole grain wehani rice and whole grain black japonica.  wonderful.  described as "very nutty in flavor" it was tender but still "al dente", sweet and, as described, nutty.  perfect for pilafs, stuffing or salad. really good in today's recipe but any type of rice or rice blend would work so use whatever you like and/or is available in your area.

this is "grains" week at food network's "sensational sides mixed with spring produce fest" .  The perfect time to share my wild rice salad with avocado, carrots & jalapeno.  a little bit spicy, crunchy, creamy and fresh tasting, this salad packs a punch of flavor.  perfect on greens for lunch or paired with roasted meat, chicken or fish.  i even like it with black beans and salsa spooned into a tortilla for a vegetarian burrito.  give it a try...and please let me know what you think in the comments section of this post.

wild rice salad with avocado, carrots & jalapeno
serves 6
2 cups wild rice blend*
4 cups water
2 avocados, peeled and diced
3 large carrots, chopped
2 scallions, thinly sliced
1/3 cup pine nuts, toasted
1/4 cup chopped cilantro
pinch red pepper flakes
sea salt
freshly ground black pepper

1/4 cup extra virgin olive oil
2 tbsp apple cider vinegar

1 lime

bring water to a boil in large sauce pan.  add rice. reduce heat to medium and cook for 5 minutes. reduce heat to low and simmer, covered, approx 40 minutes or until water is evaporated and rice is tender.  pour rice into large bowl, fluff with fork and allow to cool to just warm.  

add avocado, carrots, scallions, pine nuts and cilantro to rice and stir to combine.  in a small bowl whisk together the olive oil and vinegar.  add a pinch each of salt and pepper, stir to combine.  pour dressing over salad and stir.  season to taste with salt and pepper.  just before serving, squeeze lime juice over salad.

*i used an organic blend from Lundberg

it is "grains" week at food network's "sensational sides mixed with spring produce" . check out the other delicious sounding recipes from my blogger friends:

napa farmhouse 1885:  sprouted brown rice salad with cranberries, nuts and carrots

Jeanette's Healthy Living: Chinese Shrimp Fried Rice  

Devour: Farro Salad With Greek Yogurt 

Dishin & Dishes: Kale, Quinoa and Black Bean Salad 

The Cultural Dish: Lemon Risotto 

The Sensitive Epicure: Stir-Fried Quinoa With Chinese Vegetables Virtually Homemade: Spring Couscous Salad With a Citrus Vinaigrette 

Made By Michelle: Really Good Granola 

Cooking With Elise: Mediterranean Orzo Salad 

Weelicious: Mushroom Barley 

Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint 

FN Dish: Good Grains Make for Balanced Meals 

Feed Me Phoebe: Millet Salad With Roasted Fennel and Tomatoes

my best,
diane
red or green 
napa farmhouse 1885

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