Wild Rice, Walnut & Spring Vegetable Medley with Lemon Pepper Dressing
(Serves 8-10) – Vegan, Gluten-Free, Soy-Free, No Added Salt
W is for Wild…so get crazy about this Wild Rice! It’s perfect for the Springtime and great for a Pot-luck or family gathering. The veggies come alive with the lemon pepper dressing too. You can create this recipe using a Wild Rice Blend (I like Lundberg – Wild Blend) or you can use half Wild and Half Brown rice. I enjoy this rice as a meal in itself or prepare it as a side. Enjoy!
6 Cups Prepared Rice (2 Cups Dry Rice with 3 ½ Cups Water)
1 Bunch of Asparagus, sautéed lightly
2 Cups Peas, steamed
3 Radishes, Shaved thin or chopped
1 Handful of Curly Parsley, chopped
1 Shallot, sliced and sautéed
3 Scallions, chopped and sautéed lightly
½ Cup Walnuts, chopped and toasted
2 Tbsp Extra Virgin Olive Oil for Sauteeing veggies
-Prepare Rice: Combine dry Rice and Water in saucepan, bring to boil – cover, reduce heat and simmer for 45 minutes. Remove from heat, let stand for 10 minutes then fluff with a fork.
-In sauté pan with Olive Oil, sauté sliced Shallots over medium heat for about 2 minutes. Remove from heat and set aside, back to pan sauté Asparagus (rough ends removed), sauté for about 5 minutes. –While asparagus or shallots are cooking, steam up Peas.
-Combine all ingredients toss together with Lemon Pepper dressing (recipe to follow) before serving.
Lemon Pepper Dressing
Juice of 2 Lemons
Zest of 1 Lemon
1/3 Cup of Extra Virgin Olive Oil
1 Tbsp Horseradish Mustard or Dijon Mustard
3 Tsp course Black Pepper
2 Tsp Blue Agave Nectar
-Combine all ingredients and whisk together.