MINTED WILD RICE SALAD

Recipe shared to the Lyme Listserv by Michael Whitman, originally shared by Sharon Pickett

We never tire of this recipe from long-ago Lyme resident Sharon Pickett —

MINTED WILD RICE SALAD

2/3 cup wild rice mix (Co-Op has it) When cooked and cooled, combine with

1-1/2 c chopped tomatoes, or halved cherry tomatoes

1 c chopped peppers, all colors

1/2 c chopped onion

2/3 c chopped raisins and other dried fruit

2/3 c chopped pecans

1/4 c minced mint leaves (+/- 25 leaves)

  —> A lot of chopping, but that’s all there is to it.

Mix all with 1/3 c olive oil and 1/3 c lemon juice, then chill before serving. Keeps well in refrigerator. The Joy of Cooking always says, “Correct the seasoning.” That may help some, but I just add salt and pepper.

Can’t wait for dinner time.

If you have a recipe you would like to share, please reach out to shelby@cclyme.org. 

Shelby Wood
Manager of Program Development
CommunityCare of Lyme
Shelby@cclyme.org
802-468-7776