Community Recipe of the Day

Wild Rice and Microgreen Salad


                                                                                         Photo by @sincerelyv

It's the second week of March. The days are getting longer, nature is starting to show signs of it’s transformation. Many of you might be observing Lent, many of you may be getting ready for Purim—or if you’re like me, you’re probably salivating at the idea of biting into a Cadbury Creme Egg. Regardless of your religious affiliation (or lack thereof) and regardless of the time of year, holiday season, in fact, never ends. The new year doesn’t just roll by and we stop feasting. If you really think about it, every holiday is perfectly paired with foods that match its season. I mean, you wouldn’t say, “Happy Independence Day! Have a Yorkshire Pudding!” No, you would say, “Happy Independence Day! Try this beautiful watermelon salad with mint or these peach, avocado and radish summer rolls.” it summer yet? Nevertheless, we cannot skip this crucial season we call spring. The magical time when you don’t know if it’s too cold for a jean jacket and sandals but you’re going to wear it anyway because you’re sick of snow boots and parkas. If you can’t tell, I’m definitely that person, I will freeze my little toes in open sandals and keep my neck warm with a thick wooly scarf. Is there logic in this? No. But I’m a true believer in dressing for the part you want.

So, naturally my diet has totally changed, I haven’t made a roast since the clock striked March. I’m craving fruity green salads and a fountain of aperol spritzes; so when I came across Sincerelyv’s Wild Rice and Microgreen Salad naturally I had to have it. It’s a fairly simple recipe to make, you have equal parts white rice (I used basmati) and wild rice, toss those with a boat load of herbs, soaked golden raisins and almonds before getting drizzled with some lemon and EVOO. It’s the spring-summer dream salad elevated to a perfect main or a lovely side that pairs well with grilled fish (or any protein of choice).

As the recipe is fairly straightforward, I had only one tiny little note. The recipe calls for soaked raisins in cold water for 2 hours or overnight. Now, I don’t want to alarm you, but planning is not my strong suit. I like the rush of a deadline.
I'm the friend who texts you on Friday night if you want to go grab a drink and boogie. Heck, I don’t even keep track of what day it is. So what I did instead was boiled some water, about 1-2 tablespoons, to just cover the raisins in its ramekin and added the juice of 1 lemon to this concocktion. The result? Super tart and sweet golden nuggets that I roughly chopped and added to the salad. This added a beautiful burst of brightness that complimented the earthy tones of the microgreens and wild rice. Other than that, this recipe is absolutely stunning and will definitely be a part of my summertime go-to stalwarts. I’ve got to say, everyday I am amazed by the original recipes I see from our community members and feel so grateful to be able to share my experiences with these recipes! Like I said before, life—all year round—is centered around food, and right now I feel particularly enriched with our community’s creativeness and talent. That’s all! --
 Sahara Bohoskey, Community Manager.

Wild Rice and Microgreen Salad by @sincerelyv

Ingredients Needed:

1/2 cup wild rice
1/2 cup brown long grain rice
1/2 cup chopped spring onion
1/2 cup chopped flat leaf parsley
1/2 cup chopped coriander
1/4 cup chopped mint
1/2 cup chopped dill
1/4 cup blanched almonds
1/4 cup golden raisins
1 small red onion
Lemon juice, to taste
Extra virgin olive oil, To Taste
Salt and pepper, to taste
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