Vegan Warm Raisin and Wild Rice Salad
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
I hope you enjoyed todays recipe. Don’t forget to sign up for my newsletter so you never a miss a recipe. Remember I release new recipes weekly.
Follow me on your preferred social media platform for recipes that did not make it on the blog but are equally delicious. Facebook Instagram Pinterest Twitter 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.
Follow me on your preferred social media platform for recipes that did not make it on the blog but are equally delicious. Facebook Instagram Pinterest Twitter 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.