AUTUMN WILD RICE SALAD

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INGREDIENTS:

  • 2 cups wild rice, previously cooked
  • 1 fresh ear of corn
  • 2 persimmons
  • 1 zucchini
  • 1 pomegranate
  • ½ bunch green onions
  • ¼ bunch mixed fresh herbs: cilantro, oregano, thyme, mint, dill
  • 4 yellow lemons
  • Salt, pepper, paprika, garlic powder, fresh cheese or feta, olive oil, salt to taste

PROCESS:

  1. Cook the wild rice for 30 minutes
  2. Cut all ingredients into small cubes
  3. Remove the seeds from the pomegranate, and the kernels from the corn and cheese
  4. Finely chop the herbs
  5. Squeeze the juice from the lemons
  6. Mix everything together and adjust seasoning to taste

CHEF’S NOTE: If it’s not autumn, you can substitute the pomegranate with red and pasilla peppers, and the persimmons with pear, jicama, or pineapple.

Violeta Sandoval.

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