Let's get ready for spring with this light, satisfying, nutrient dense, and delicious wild rice vegetable pilaf. Filled with crunchy, sweet, sour, savory, and peppery flavor. Eat it as a meal, a side, or a snack.
½of a bell pepper – finely diced. Redorange, or yellow. You choose.
½of a red onion – finely diced
2stalks of celery – finely diced
1apple – finely dicedskin on
6radishes – thinly grated
½cupof flat leaf parsley – coarsely chopped
½teaspoonof salt
Freshly ground pepper to taste
Dressing
1medium lemon – juiced
3tablespoonsof olive oil
⅛teaspoonof sea salt
Fresh ground pepper to taste
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Instructions
In a medium sauce pan bring the vegetable stock to a boil. Add the rice, stir, and cover. Reduce the heat to simmer and cook for 55 minutes or until the broth has evaporated. Leave covered and set aside.
While the rice is cooking prep the vegetables and apple.
Make the dressing. Add the ingredients to a bowl of jar with a lid and whisk or shake to blend.
In a large bowl combine the rice, vegetables, and dressing and toss to coat.