Wild rice, native to the lakes of northern Canada, becomes a lactose-free salad with hot red pepper and corn in this recipe. Cooking the grains until they split takes patience, but the result is a hearty lunch that can be packed in a lunchbox.
Boil the wild rice in plenty of water for 40 minutes, until the grains are tender and begin to split. Drain and let cool.
Chop the hot red pepper and bell pepper, and place them in a bowl with the corn kernels.
Whisk together the lemon juice, olive oil, maple syrup, and salt.
Toss the cooled wild rice with the vegetables and dressing. Sprinkle with cilantro and serve cold.
Do not drain the wild rice too early; the grains remain firm until they split open.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
