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. If you make it with black wild rice, you have soak it for 10 hours and cook for 45 minutes.

Course: Dinner, Lunch, Main Dish, Salad

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 broccoli head - separated into small florets
1 small bunch collard green or 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 tablespoon olive oil
1 tablespoon balsamic Vinegar
¼ teaspoon cinnamon
Salt

Serve with (optional)

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 ¼ 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. Put over the sautéed veggies, barberries, chili and herbs. Add the dressing ingredients and toss. Taste and add salt if necessary.
Serve with slices of avocado and harissa or another hot sauce on the side. Enjoy!