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wild rice salad bowl

Healthy Wild Rice Salad Bowl

Who doesn’t love wild rice?  It’s the base for this fabulous recipe for healthy wild rice salad bowl.  Rice bowls and salads are such a popular meal for healthy eating.  This healthy wild rice salad bowl is gluten free, vegetarian and soy free.  Read on to learn how to make a wild rice bowl.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American
Servings 4
Calories 260 kcal

Equipment

  • Wooden Spoons
  • GreenPan Cookware
  • Emile Henry Ramekin Set

Ingredients
  

  • 3/4 cup wild rice
  • 3 cups vegetable broth
  • 1 small yellow onion, diced
  • 2 tbsp olive oil
  • 1 ear fresh corn
  • 1/3 cup fresh basil leaves, finely chopped
  • 3 small small tomatoes, diced
  • 1/4 tsp ground pepper
  • 1/4 tsp salt
  • 3 tbsp Balsamic glaze

Instructions
 

  • In a medium pot, combine wild rice and broth. Cook over medium heat, stirring a couple times for 40 minutes or until all the liquid is absorbed.
  • Heat olive oil in a large pan over med-low heat. Add diced onion and cook for 8-10 minutes, stirring regularly until just starting to soften.
  • Increase heat to medium and add corn cut off the cob. Cook for 4 minutes while stirring frequently until onions begin to brown and corn is softened.
  • Still on the heat, add cooked rice and stir to evenly distribute vegetables.
  • Add chopped basil, diced tomatoes, salt, and pepper. Stir and cook for 2-3 minutes until the tomatoes are barely soft.
  • Remove from heat and add additional salt to taste.
  • Drizzle with 2-3 tbsp balsamic glaze before serving.(I use the Trader Joe’s brand but try making your own**)
  • Can be served warm or cold. Store in a sealed container in the fridge for up to 3 days.

Notes

*Amount of salt needed will also depend on what vegetable broth you use.
**You can make your own balsamic glaze by reducing about ¾ cup balsamic vinegar in a saucepan over low heat. Swirl occasionally and reduce slowly to avoid burning. Continue reducing until the volume is about 1/3 of the original volume and the balsamic is the consistency of a thin syrup. It will thicken more as it cools.
Mix in 2 cups arugula or romaine for added greens
Top with feta, black beans, chickpeas, apples, cranberries or pecans
Add apple cider vinegar for an extra boost of health benefits
Can be served warm or cold. Store in a sealed container in the fridge for up to 3 days.