The heat rages on and that means I'm less inclined to stand in front of the stove or grill, forget about the oven. This is when I'm incredibly thankful to have an electric clay cooker and Instant Pot! When it's this hot, meals are usually veggie based with some sort of grain. These are the days when I make a quick rice salad for dinner, it's satisfying without being stuffy.

This is a great refreshingly cool, and light summer rice dish. The nutty wild rice and pumpkin seeds, tart goji berries, sweet carrots, and juicy cucumbers, play off the lemony ginger dressing for a light but satisfying cool summer rice dish.

Here's my recipe for Wild Rice Salad w/ Pepitas & Goji Berries:

Wild Rice Salad w/ Pepitas & Goji Berries

By Cooking for Kishore

Ingredients

• 2 cups Wild Rice Mix, cooked
• 1 Carrot, julienned
• 1 Cucumber, sliced
• 1 small Red onion, minced
• 1 bunch Fresh Cilantro, chopped finely
• 1/2 cup Raw Pumpkin Seeds (Pepitas)
• 1/3 cup Goji Berries
• 1/4 cup Fresh Lime juice
• 1 tsp Raw Honey (Agave)
• 1/2 tsp Ginger Paste
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Olive Oil
• 1 tsp Red Wine Vinegar

Instructions

1. Wash and dry all the herbs, and veggies, and cut accordingly. Cook Wild Rice according to packaging instructions.
2. To cooled, cooked rice add the Carrot, Cucumber, Onion, Cilantro, Pumpkin Seeds, and Goji Berries. Then mix throughly.
3. To make the dressing mix the Olive Oil, Honey, Red Wine Vinegar, Lime Juice, Garlic Ginger Paste, Salt and Pepper. Add half to salad, mix well and refrigerate before serving. Serve with remaining dressing on the side. Enjoy!

Yield: Serves 4-6
Prep Time: 5 mins.

Cook time: 20 mins.
Total time: 25 mins.
Tags: rice and veggie salad recipe, rice salad recipe, vegan, vegan rice salad recipe, Vegetarian, vegetarian rice salad recipe, veggie salad recipe, wild rice salad recipe

Enjoy!