Memorial Day Recipes

Vegetable Rice Salad

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Vegetable Rice Salad

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A splash of lemon juice and lots of veggies make this an excellent summer side dish.

Ingredients

  • 2 C. wild rice
  • 3 C. water
  • 1/4 C. carrots, chopped
  • 1/4 C. celery, chopped
  • 1/4 C. asparagus, chopped
  • 1/4 C. cucumber, chopped
  • 1/4 C. pitted black olives, chopped
  • 3 Tbs. fresh parsley, chopped
  • 1/4 C. olive oil
  • 2 Tbs. fresh lemon juice
  • 1/4 C. slivered almonds
  • Salt and pepper to taste

Directions

Place rice and water in large saucepan and bring to a boil. Cover and cook on low heat for 30 - 35 minutes or until water is absorbed. During same time, place carrots, celery, asparagus in small amount of water and cook over medium high heat. Remove the asparagus after 5-7 minutes so it is still crisp-tender and place under cold running water to stop the cooking process. Allow carrots and celery to cook for an additional 3-5 minutes until crisp-tender and place under cold running water. When rice is done, add vegetables plus the cucumber and olives, to rice. Add olive oil, lemon juice and almonds. Stir to mix thoroughly and season with salt and pepper.

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