I love making this salad in the spring when fiddleheads are in season (early May in my neck of the woods). Any other time of year I substitute broccoli. Both are equally good. Bring this to a potluck for an instant hit.
Author: Cathy Russell
Serves: 4 to 6
Ingredients
¾ cups wild rice, washed and soaked 4 to 12 hours
2¼ cups fresh water
3 cups broccoli florets (or fiddleheads)
2 large carrots coarsely grated
1 tbsp fresh organic lemon rind
¼ cup red onion, minced (or use green onions)
½ cup fresh cilantro, minced
½ cup pumpkin seeds, toasted (optional)
Dressing:
3 Tbs. extra virgin olive oil
2 Tbs. lemon juice
1 tsp. honey or maple syrup
1 tsp. Dijon mustard
Sea salt and pepper to taste
Instructions
Cook wild rice in water for 40 minutes, or until all grains pop open and curl. Set aside to cool.
Cook broccoli or fiddleheads until tender-crisp. Set aside and let cool.
Combine dressing ingredients in the bottom of a large attractive bowl.
Add rice, broccoli, and remaining ingredients. Toss gently to combine. Taste and adjust seasoning.This recipe has been modified from one of Caroline Marie Dupont’s Recipe’s from her wonderful book Enlightened Eating.
Recipe by at https://www.cathyrussellcreativenutrition.com/wild-rice-and-fiddlehead-or-broccoli-salad/