Wild Rice Salad

Shauna Niequist continues to inspire me with her latest book Savor. This book is the perfect way to start or end your day with a daily devotional dedicated to "living abundantly where you are, as you are." Not only will you learn to savor each day through Shauna's words, but you can also gather your friends and family around the table to enjoy recipes like this Wild Rice Salad. 

I started reading Savor last month and honestly this book has already made an impression on how I approach my relationships and embrace my daily routine. I made this Wild Rice Salad for a Memorial Day BBQ and it was a huge hit among my friends and family. 

Wild Rice Salad (adapted from Savor)

Ingredients:

2 cups wild rice

4 cups water

1 tablespoon Dijon mustard

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

Grape tomatoes (cut in half)

Kalamata olives (cut in half)

Fresh mozzarella (cut in cubes)

Artichoke hearts (cut in quarters)

Roasted red peppers (cut in strips)

Directions:

Bring water to a boil and add the wild rice. When the rice comes to a boil reduce the heat and simmer.  Allow rice to cook 45-50 minutes, remove from heat and fluff with a fork.

For the vinaigrette combine Dijon mustard, balsamic vinegar, extra virgin olive oil, salt and pepper in a jelly jar. Taste the vinaigrette and adjust accordingly. Toss the cooled rice with the vinaigrette, but reserve a little for the end. 

Add handfuls for tomatoes, olives, mozzarella, artichoke hearts and roasted red peppers in the rice. Drizzle with the remaining vinaigrette and add salt and pepper. Serve cold or room temperature. 

xoxo

Sara