Ingredients
- 3/4 cup uncooked wild rice
- 1/2 cup uncooked quinoa
- 3 T Extra Virgin Olive Oil
- 1/4 cup Clover Valley Farms Juneberry Currant-Red Chili Vinegar
- 1/4 t salt
- 1/4 t freshly-ground black pepper
- 1/2 cup dried cranberries craisins
- 1 cup diced cucumber or celery
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts or pecans
- 1/4 cup chopped fresh parsley or basil
Servings:
Units:
Instructions
- Bring 3-4 cups water to boil.
- Add wild rice, reduce to low heat and cook for 20-30 minutes, or until the rice is fluffy.
- Add quinoa to the rice and cook about 15 minutes more – OR – If you have a rice cooker, combine the wild rice, quinoa and water, push START.
- Rinse the rice quinoa mixture and drain well.
- Chop cucumber, fete cheese, nuts, and fresh herbs.
- Whisk oil, vinegar, salt & pepper together in a large bowl.
- Combine wild rice, quinoa and other ingredients then toss to combine.
Recipe Notes
Serve warm or chilled, it’s great both ways! Makes 6 cups
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