Wild Rice Rainbow Salad... one of my favorites and soooo easy.
1 box wild rice, NOT quick cooking
1/4 to 1/2 each of yellow, orange, and red bell peppers, deseeded, de-ribbed and diced
1/2 large or 1 small cucumber, peeled and diced (or sixthed,
)
1c edamame, steamed and shelled (I use the frozen and already shelled kind)
1/2 - 2/3 c crumbled feta cheese (I use reduced fat kind from Publix, pre-packaged)
1 small jar of quartered, marinated artichoke hearts, drained, cut in half again
1 medium tomato, guts removed, diced
1 green onion, sliced thinly
Salad dressing of choice... I use
Seeds of Change Organic Greek Feta Vinaigrette, but any good vinaigrette or italian style dressing will work. Avoid the creamy ones, though
Sriracha, garlic powder, oregano, black pepper, salt to taste.
1. Steam the rice per directions. Wild brown rice should still look dark, but the hulls will mostly crack open. Rinse and let cool.
2. Combine all the veggies except artichoke hearts in bowl, add a little dressing, seasonings to taste, and stir.
3. Add in rice and feta chese, toss. Add more salad dressing, sriracha (if desired) and seasonings to taste.
4. I tend to let this sit in the fridge for a few hours, stirring occasionally and then add the artichoke hearts right before serving since they fall apart easily.
This recipe also allows for any proportion of veggies that you choose, any additional veg... I've added celery before (deveined and sliced really thinly) but carrots are not good in it, texture-wise. I try to keep the veg chopped almost the same size to balance texture and I like mine with a little kick, so I usually use about 1/2c of salad dressing with 1t of sriracha to start, then add more plain dressing as needed. Great for taking places. S adores it.
Serves anywhere from 4 people as a main dish, up to 20 on a buffet. Enjoy!
(Oh, I found my iPhone pictures from the last time I made it, sorry, they're a bit fuzzy)