Go Wild - Rice Salad

Wild rice (also called Canada rice, Indian rice, and water oats) are four species of grasses forming the genus Zizania, and the grain which can be harvested from them. The grain was historically gathered and eaten in both North America and China. While it is now a delicacy in North America, the grain is eaten less in China, where the plant's stem is used as a vegetable.

Wild rice is not directly related to Asian rice, although they are close cousins. Wild rice grains have a chewy outer sheath with a tender inner grain that has a slightly vegetal taste.

The plants grow in shallow water in small lakes and slow-flowing streams; often, only the flowering head of wild rice rises above the water. The grain is eaten by dabbling ducks and other aquatic wildlife, as well as humans.

Ingredients

1 cup of your favorite wild rice blend 

1 cup of vegetable stock

3 bay leaves

1/2 yellow Pepper (roasted)

1/2 orange Pepper (roasted)

1 cup chopped wild asparagus ( regular is fine, but use small stalks)

1 carrot peeled and diced

1 stalk of celery diced

2 stalks of green scallion thinly sliced on bias 

1 small green zucchini

1 stalk of broccoli - break crown into small florets, peel stalk and thinly slice. 

2 TBSP of chopped fresh Mint

1 lemon zested

1 clove of wild garlic minced

1/4 cup of frozen corn

4 TBSP of butter

Directions:

Cook rice according to package instructions, substituting 1 cup of vegetable stock for water and add three bay leaves. Place in bowl and let cool to room temperature.

In a large sautee pan on medium low heat  2 TBSP melt butter, add carrots and garlic cook for 2-3 minutes.  Add celery cook for 2-3 more minutes.  Add asparagus, broccoli, zucchini, corn and remaining butter ( its ok to have this mixture a little wet from the butter, it will keep the rice from sticking).  cook for 2-3 minutes.  DO NOT over cook the vegetables, keeping them el dente.  Season with salt and pepper.

Add cooked vegetables to rice mixture, add mint, lemon zest and 1/2 of chopped fresh green scallion.. Toss gently together and place on serving dish, garnish with remaining scallion.  This dish does is best served at room temperature