Wild Rice Salad with Broccoli, Zucchini and Almonds

For many years a good friend of ours would make a salad similar to this that everyone raved about. This is the VegHead version of that salad. This wild rice salad with broccoli, zucchini and almonds is so yummy that it will no doubt become a summer favourite at picnics and gatherings. When zucchini and broccoli are in season they add a satisfying crunch to this dish. The wild rice and almonds add a nutty flavour and the Asian style dressing gives the whole thing a zing that will make your tongue wake right up.

Wild Rice Salad with Broccoli, Zucchini and Almonds

Course: SaladsCuisine: vegan, vegetarianDifficulty: easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• For the Salad

• 1 cup of wild rice, dry

• 1 3/4 cups of vegetable broth/stock

• 1 head of broccoli, chopped into small pieces

• 2 small zucchinis (yellow makes for a nice looking salad), diced small

• 4 celery ribs, diced small

• 8 Greens onions, sliced

• 1/2 cup of slivered or sliced almonds

• 
  For the Dressing

• 1/4 cup of olive oil

• 1/4 cup of water

• 4 Tbsp of red wine vinegar

• 2 Tbsp of soy sauce

• 4 tsp of sesame oil

• 1 tsp of maple syrup or sugar

Directions

• Bring the broth and rice to a boil, reduce heat and simmer until the broth is absorbed. Remove from heat and let cool.
• Add all the vegetables and cooled rice to a large serving bowl.
• In a bowl whisk together the olive oil, water, vinegar, soy sauce, sesame oil and maple syrup.
• Add the dressing to the vegetable and rice and toss well.

Notes

• This salad is best served cold so if you have time, refrigerate before serving.
• If you like, you can use peas in place of zucchini.
• Be sure to chop everything into small pieces.