Every few months, I go through a phase where I clean out the fridge and pantry and make an "everything but the kitchen sink" recipe. It's either out of desperation because I don't want to grocery shop, or just because I'm feeling creative and want to test my foraging skills. This is one of those recipes. I love stocking my pantry with protein, like nuts and beans, for this exact reason (I am not a huge fan of preparing meat, so when I cook it's vegetarian 75% of the time, but I still like sneaking in protein).
I always have the following on hand: herbs of some kind, lemons/limes, nuts, dried fruit, brown rice/quinoa, and beans. You can make a pretty delicious (albeit scrappy!) meal out of those items if you're in a pinch, or just don't feel like grocery shopping.
This salad is crunchy, sweet, salty, and HEALTHY. It's perfect for lunch or a light dinner, and the flavors blend overnight so it's even better the next day. (I had this for lunch and/or dinner for an entire week!)
Feel free to substitute any herbs or veggies you may have on hand rather than the ones listed below.
Herbed Wild Rice Salad with Corn, Cranberries, & White Beans
1 cup wild rice
1 cup brown rice
1 can white beans (Great Northern or cannellini)
1 cup corn (fresh or frozen)
1 cup dried cranberries or cherries
1 jalapeño, diced
1/2 cup pumpkin or sunflower seeds
1/2 cup parsley, chopped
1/4 cup mint, chopped
1/4 cup chives, chopped
2 scallions, chopped
1 lemon, zested and juiced
1/4 cup apple cider vinegar
1/2 cup olive oil
salt & pepper to taste
In a medium saucepan, combine 1 cup wild rice with 3 cups water. Bring the rice to a boil and reduce to simmer, covering with a lid, for 45-50 minutes. In another medium saucepan, combine 1 cup brown rice with 2 1/4 cups water. Bring the rice to a boil and reduce to simmer, covering with a lid, for 45-50 minutes.
Remove from heat and let wild rice and brown rice sit in the saucepan, with the lid on, for 10 minutes. Rice should be chewy, not crunchy, when done. Fluff with a fork before serving.
Drain and rinse the white beans, and pour into a large mixing bowl. Add the dried fruit, pumpkin/sunflower seeds, herbs, scallions, and jalapeño.
In a small mixing bowl, add lemon zest, lemon juice, apple cider vinegar, olive oil, salt and pepper. Whisk to combine.
Add the wild and brown rice to the large mixing bowl, and pour dressing into bowl. Stir to combine. Serve immediately, or refrigerate and serve chilled, after 3-4 hours.