Go Back Email Link
Print Recipe

Wild Rice With Vegetables & Herbs

This salad is like a big rice bowl. You can make it with any leftover rice or quinoa.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch, Main Dish, Salad
Cuisine: Healthy, Vegan
Diet: Vegan
Keyword: Dairy-Free, Gluten-Free, Vegan
Servings: 4
Author: Shelly

Ingredients

  • 3 tablespoons avocado or olive oil
  • 1 small onion - diced
  • 1 medium sweet potato - diced small
  • 1 head broccoli - separated into small florets
  • 1 small bunch collard greens - Swiss chard or kale*, chopped
  • 2 cups cooked wild - brown or basmati rice
  • 2 tablespoons barberries - toasted on a skillet for 1 minute – optional
  • 1 red chili - seeds removed & chopped finely – optional
  • Handful cilantro or parsley or both - chopped finely
  • Salt

Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon cinnamon
  • Salt

Optional Additions:

  • Avocado
  • Harissa

Instructions

  • Put the avocado oil in a large skillet over medium-high heat. Add the onion and sweet potato and sauté for 5 minutes, stirring occasionally. Lower the heat to medium and add the broccoli, collard greens and 1⁄4 cup water. Add salt and stir. Sauté until the sweet potato is tender.
  • Warm the rice (if using leftovers) and put it in a large bowl. Top with the sautéed veggies, barberries, chili and herbs. Add the dressing ingredients and toss to coat. Taste and add salt if necessary.
  • Serve with slices of avocado and harissa or hot sauce on the side, if desired.
  • *Swiss chard and kale can be used interchangeably here based on preference.