Wild Rice Salad

Serves 4

 

the Spring version

3 c cooked wild rice mix

1 c frozen green peas

1/3 c dried cranberries

1/2 c sliced almonds or sunflower seeds

1 apple, diced

¼ c red bell pepper, diced

1 T freshly grated ginger

½ t salt

Freshly ground black pepper

 

Combine all ingredients.  Serve chilled or at room temperature.

 

the Fall version

3 c cooked wild rice mix

1 medium sweet potato, baked, peeled, and diced

1/3 c dried cranberries

1 can white beans, drained and rinsed

1 apple, diced

Combine all ingredients.  Serve warm or at room temperature and with Orange Sauce if desired.

 

Orange Sauce

2 T potato starch

2 T water

2 T Braggs liquid aminos or low sodium tamari

2 T rice vinegar

2 T maple syrup

1/2 t ginger powder

1/2 t garlic powder

1 c unsweetened orange juice

In a medium sauce pan, whisk the potato starch and water until the lumps are gone.  Add remaining ingredients except for orange juice, which will be added incrementally as mixture thickens.  Over low medium heat, whisk continuously, adding orange juice as mixture thickens.  Remove from heat once desired thickness is achieved, and taste to see if seasonings need to be adjusted.  If the mixture is too thick, add small amounts of water and whisk to thin.  Serve over Wild Rice Salad, stir fry, etc.