Multigrain Salad (from The Sonoma Diet book)

Course Salad

Cuisine Mediterranean

Prep Time 15

Cook Time 20

Cook wild rice* 1

Total Time 1 20

Servings people

Ingredients

1/2 cup wild rice - *See note below
1 cup chicken or vegetable broth
1/2 cup quinoa
1/2 cup corn kernels - fresh or frozen
4 Tsp EVO - divided
1/2 cup canned black beans - rinsed and drained
1/2 cup finely chopped red pepper
1/2 cup finely chopped green pepper
1/2 cup cucumber - seeded and chopped
2 green onions - sliced thin
2 TBS lime juice
1 1/2 Tsp jalapeño or serrano chile peppers - seeded and chopped fine
1 1/2 Tsp fresh cilantro (coriander) - chopped
Salt preferably Kosher or sea salt
Freshly ground pepper

Instructions

Cook the wild rice according to the packet instructions. *See note below. Remove 1 cup of cooked rice for the recipe and save the rest for another use.
While the rice is cooking, rinse the quinoa under the cold water tap in a fine mesh strainer for 20 -30 seconds and set aside to drain.
Bring the broth to a boil in a small pot. Add the rinsed and drained quinoa and bring the pot back to a boil. Cover the pot, reduce the heat and simmer for about 20 minutes until the liquid is absorbed and the quinoa is fully cooked and fluffy. Remove a cup of quinoa for the recipe and save the rest for another use.
Heat a non-stick skillet over medium high heat, Add 1 Tsp oil and the corn. Cook for about 5 minutes until the kernels begin to brown in spots.
Add the corn to a large bowl along with the remaining 3 Tsp oil, the rice, quinoa and all the other ingredients.
Season to taste with salt and pepper.
Serve with a little poached chicken for a healthy and satisfying lunch or dinner.

Notes

*Note: Wild rice takes a long time to cook - about an hour. It is also quite expensive and may be difficult to find. Feel free to choose another grain such as pearl barley which cooks in about 30 minutes but is much more widely available.