Summer Wild Rice Salad
This summer wild rice salad pairs nutty wild rice with rustic lentils, fresh herbs, toasted pine nuts and sweet roasted cherry tomatoes.
Ingredients
- 3 oz cooked lentils (French, black, or puy lentils are best): I typically cook them for about 20 minutes, or per package instructions
- 1 oz toasted pine nuts
- 4 oz cooked wild rice, according to package instructions
- 12 oz cherry tomatoes (pierced with a knife)
- 1 shallot, cubed
- drizzle of good olive oil
- handful of fresh herbs (parsley, oregano, tarragon, chives, basil), minced
- balsamic vinegar, optional
Instructions
First, roast the tomatoes and shallots
- Make sure to pierce tomatoes with a knife so they don't explode while roasting. Mix tomatoes, cubed shallots, a little spray of oil, salt and pepper and mix well together. Roast at 350 degrees for about 25 minutes (I just use a roasting dish to save all those juices). These will shrink to about 10 oz when cooked.
Assemble the salad
- Mix lentils, wild rice, pinch of salt, drizzle of olive oil and herbs together until mixed well. The flavors melt together nicely if the lentils and rice are warm, if possible.
- Lastly, top the rice mixture with the roasted tomatoes and top with the toasted pine nuts. Add a drizzle of balsamic vinegar, if using (I didn't and it was still delicious!)