Wild Rice Salad

I bought a lot of Wild Rice last year at a discount food warehouse and it's just been sitting in one of my glass canisters on the kitchen counter just begging me to cook it. Wild Rice is a true rice by the way, it is the seed of an aquatic plant.  When cooked, it has a slightly nutty flavor and is a bit chewy. The good news is that it is also gluten free.  So, I finally grabbed some and made a Wild Rice Salad.   was in the mood for something a little sweet and a little tangy so I used a Balsamic Dressing with dried Cranberries along with chopped Parsley, some Green Onion tops and toasted Sunflower Seeds. It was amazing!  And, like may grain salads, it tastes even better the next day!  

Wild Rice Salad

1 cup dried Wild Rice

4 cups boiling Water

1 bunch of Parsley, leaves pulled off the stems and minced (about 1 cup)

13 cup Green Onion tops, sliced thin

1/2 cup dried Cranberries

1/3 cup Sunflower Seeds

3 Tablespoons Balsamic Vinegar

3 Tablespoons Olive Oil

1/2 teaspoon Salt

1/2 teaspoon Sugar

Heat the Water in a pot and bring to a boil. Add the Wild Rice, reduce the temperature and simmer for 45 minutes. Drain and let cool slightly

In a large bowl, mix together Parsley, Green Onions, Cranberries, Balsamic Vinegar, Olive Oil, Salt and Sugar. Stir to combine and add in the Wild Rice. Toss and let sit for at least 15 minutes or refrigerate.  Add in Sunflower Seeds just before serving.

Five Element Analysis

Wild Rice is considered a Water food and the Sunflower Seeds add even more of this element.  The Parsley adds some of the Wood Element as well as some Metal. The Wood Element is further enhanced by the Balsamic Vinegar and Olive Oil. The Cranberries bring in the Fire Element and the Metal Element is also represented by the Green Onions. Only the Earth Element is deficient as the sweetness of the Sugar and in the Balsamic vinegar is very little Earth, so be sure to serve this wonderful Salad in a meal with that Element involved like Root Vegetables, Squash or Beef.