The perfect summer salad filled with wild rice, nectarines, cherry tomatoes and fresh herbs.
1 cup wild rice, rinsed
3 cups vegetable broth, bone broth or water with a pinch of salt
2 cups sliced nectarines (about 5)
2 cups halved cherry tomatoes (I used a combination of heirloom and yellow/red varieties)
2 tbsp sliced green onions
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/3 cup almond slivers, toasted
2 cups greens of choice (I used a red leaf lettuce but a baby arugula would go really well here!)
Add your wild rice and broth to a small pot. Bring to a boil, stirring often and then turn the heat down to low to allow the rice to simmer. Simmer for 40-50 minutes, stirring every so often. While the rice is cooking, prepare your dressing and chop your vegetables.
Once the rice has cooked and cooled add 1/4 cup of the Green Honey Dressing to it and mix. Add the sliced nectarines, chopped tomatoes, fresh herbs, green onions and almonds. Stir lightly.
Place the greens on the bottom of a platter and spread the rice salad mixture over top. Garnish with extra herbs and slivered almonds. Drizzle with more dressing as needed.
*The wild rice is time consuming. I found that it took a good 45 minutes to cook. You can prep the wild rice (or grain of choice) ahead of time and then this salad is easy to throw together.
Keywords: salad, nectarine, wild rice, gluten free