wild rice

nutted wild rice salad

21st February 2012


Sometimes, just a very slight change in your daily rhythm can make a big difference in how you feel…..

Why not go outside to your favourite place in the garden or a favourite corner in your home and take a few minutes to pause – to find your balance.

Your centre.

All healing flows

from this point.


nutted wild rice salad

Inspired by this post and her amazing talent in capturing a beautiful moment

Wild rice is not a true rice.  The grains are seeds of a North American aquatic grass.  This is why it gives off an oceanic aroma when cooking which is not reflected in its taste.  It has a distinctive nutty flavour and as it cooks, the grains pop open and curl attractively.  Wild rice is never refined.


1 cup raw wild rice (preferably soak overnight as this releases all their nutrients and makes for easier digestion)

5½ cups water

1 cup shelled pecan halves

zest from 1 orange

¼ cup fresh mint, chopped 

¼ cup flax seed oil/olive oil (I use a mixture of both)

cup fresh orange juice

1 tsp salt

freshly ground black pepper, to taste


1.  In a medium-sized heavy saucepan, rinse the rice until the water runs clear, drain and pour in 5½ cups water, bring to a rapid boil and adjust the heat to a gentle simmer, cook, uncovered for 45 minutes.

2.  After 30 minutes, check the rice for doneness; you don’t want it to get too soft.  Place in a colander and allow the rice to drain, then transfer the drained rice to a bowl.

3.  Dry-fry pecans in a frying pan, drizzle 2 tablespoons maple syrup over the nuts and mix thoroughly.  Turn off heat and allow to cool.

4.  Add the remaining ingredients to the rice, except the pecans, and toss gently.

5.  Adjust the seasoning to taste.  Let the mixture stand to allow the flavours to develop.   Just before serving, mix in the pecans.  Serve at room temperature.

Goodness shared from Stacey

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