Minnesota is the land of wild rice. Wild rice is high in fiber and rich in vitamins and minerals. It is technically an aquatic grass instead of rice. It has a nutty, earthy flavor and is a bit of an acquired taste. Mixing it with a long grain rice makes it a great introduction for fussy eaters. Using fresh herbs makes the dish very flavorful. This healthy salad can be eaten hot or cold and tastes even better the next day as a cold lunch @sarchakra
COOK TIME: 45
PREP TIME: 20
YIELDS: Makes or serves 3
- Long grain rice ½ cup
- Wild rice ¼ cup
- Haloumi 1 package (8.82 oz), cut into small rectangles
- Olive oil 3 tbsp
- Turmeric 1 tbsp
- Fresh parsley 1 cup chopped
- Juice of 1 lemon
- Garlic 1 tbsp, chopped
- Garlic powder 1 tbsp
- Black pepper 1 tbsp
- Lettuce ½ a head, chopped
- Tomato 2, chopped (deseeded)
- Red onion 1, chopped
- Green pepper 1, chopped (deseeded)
- Heat 1 tbsp olive oil and pan fry halloumi till golden on both sides. Cool slightly and chop into smaller portions. Keep aside.
- Mix together parsley, a little water, salt, garlic and blend in a mixer.
- Heat 2 & ½ cups of water. Put in 1 tbsp of olive oil, garlic powder, turmeric, parsley mixture and salt. Add washed rice. Cover and cook on a low flame for 35-40 mins till done. Fluff rice and mix in 1 tbsp of olive oil to separate the grains.
- Mix together in a bowl: cooked rice, lettuce, tomatoes, onion, pepper and haloumi. Add in lemon juice and black pepper. Check seasoning and add salt if necessary. Serve.
NOTES: ¼ cup rice yields to ¾ cup cooked rice. This recipe is for approximately 2 & ½ cups of cooked rice. Increase amount for more people.