Vegan, Warm Raisin and Wild Rice Salad

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Whilst the holiday are approaching and indulgence is all around us, I figured I’d give you a little something that is healthy yet packed with a ton of flavor. This Raisin and Wild Rice Warm Salad is easy to make and packs a ton of nutrient dense ingredients. With just following the rice package instructions and chopping a few veggies this salad is ready in no time and ready to serve as a side or main to your family and guests.

History of Wild Rice

Three types of wild rice originate in the United States, the species are known as Northern Wild Rice, Wild Rice and Texas Wild Rice. Northern Wild Rice is native to the Great Lakes around Minnesota, Wisconsin, Michigan and Idaho. Wild Rice typically grows in the Saint Lawrence River in the state of Florida but can also be found on along the Gulf and Atlantic coasts of the United States. Texas Wild Rice is native to central Texas and can be found along the side of the San Marcos River. But China also delights us with their Manchurian Wild Rice. At one point our ancestors the Native Americans harvested this rice by canoeing inside the waters and obtaining the rice with two small sticks and placing the seeds inside their canoe. To many tribes wild rice was considered sacred.

Where to find Wild Rice

Wild rice can be found at most local grocery stores. The price may vary and is kind of high but it is so worth the investment. I particularly found mine at Trader Joe’s. But have also seen it at Sprouts and Wal-mart. This recipe calls for raisins, but they can easily be replaced with any dried fruit of your choice like, craisins, blueberries or cranberries. Alike the roasted pumpkin seeds can be replaced with your roasted nut of choice I particularly love sunflower seeds or pecans in this warm wild rice salad. Lets begin shall we!

Vegan Warm Raisin and Wild Rice Salad

conflictedvegan

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course, Salad, Side Dish

Cuisine American

Servings 5 people

Equipment

• Stove
• Stock Pot
• Cutting Board
• Knive

Ingredients

  

• 1 Cup Wild Rice
• 1 Cup Celery
• 1/2 Cup Shallots
• 1 Clove Garlic
• 1 Tablespoons Fresh Thyme Leaves
• 1/2 Cup Roasted Pumpkin Seeds
• 1/4 Cup Raisins
• 1 Tablespoons Olive Oil optional
• 2 Tablespoons Lime Juice
• Salt and Pepper to taste

Instructions

 

• Cook wild rice according to package instructions.
• While the rice is cooking dice your celery in small 1/2 inch pieces.
  
• Mince the garlic, thyme and shallots.
• On medium to high heat on the stove add the olive oil to a frying pan and begin to saute the celery for 1 to 2 minutes. We want them to still have a nice bite to them. Then add the shallots and saute for 30 seconds.
• Proceed to add the minced garlic and thyme.
• Once the rice is ready add it to the frying pan and gently combine all of the ingredients together.
• Add the raisins, lime juice and pumpkin seeds to garnish.
  

Notes

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This recipe keeps well for 1 week in the refrigerator while in an air tight container. I do not recommend you freeze it. For more Thanksgiving inspiration visit my friend Nancy as she provides 41 Vegan Thanksgiving Recipes that are so mouthwatering.

Keyword black rice, ensalada, salad, vegan, wild rice