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Wild rice salad with a quick pickled onion

I posted late today and I apologies but life is hectic because now everyone in the family is sick so a lot of extra work on my part.

The combination of hot and cold is marriage made in heaven in my opinion .So this warm flavorful wild rice and mushrooms mixed with a refreshing salad and topped with a fun pickled onion is one of my favorite ones. Wild rice actually is not rice at all but rather a grass. It’s very nutritional with protein, minerals, B vitamins and folic acids.
1 cup dry wild rice
1 ¾ cups water
dash of salt
Combine rice, water and salt in a saucepan and bring to a boil. Cook for 30-40 minutes on medium heat until done. Set aside to rest for a few minutes and then fluff it with a fork.
Pickled onion:
½ cup very thin sliced red onion
½ cup hot water
½ tbsp. agave nectar
pinch of salt
1 tbsp. raw apple cider vinegar
Combine everything in a small bowl and let pickle for 10-15 minutes.
1 tbsp. hemp or flax seed oil
½ tbsp. apple cider vinegar
½ tbsp. honey mustard
1 tsp. agave nectar
Herb salt to taste
Black pepper to taste
Mix in a bowl
1 tbsp. olive oil
1 garlic clove, grated
1 cup shiitake mushrooms, stems removed and sliced
2 cups arugula
1 small grated carrot
1 handful sherry tomatoes
A few raw almonds, chopped
Heat oil in a skillet on medium heat and cook mushrooms in a single layer until browned, flipping them once. Combine all vegetables and toss with dressing. Blend in the rice and mushrooms serve with pickled onions and chopped almonds on top. Yum!

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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