IMG_9609 While we're calling this a salad, it appeals to even the most salad-averse hungry people. The nutty flavor of the wild riceΒ is a perfect complement to the tangy soy sauce, and toasted almonds give it that satisfying crunch. We've brought it to approximately 500 potlucks, and have always come home empty-bowled. IMG_9558 IMG_9563 IMG_9568 IMG_9583 IMG_9590 IMG_9594 IMG_9597 IMG_9621 *Adapted from Betty Crocker's Cookbook (circa 1991), and after that, Becca's momΒ Melinda. The How To:
  1. Prepare the wild rice and white rice according to package directions.
  2. While your rice is cooking, whisk together the oil, vinegar, soy sauce, sugar, salt, and black pepper.
  3. Rinse frozen spinach under running water to thaw. Drain well.
  4. Combine spinach, green onions, toasted almonds, and both rices.
  5. Pour dressing mixture over rice mixture.
  6. Refrigerate three hours, serve, devour.
A Few Notes:
  • We know, we know - frozenΒ vegetables. We've tried this with fresh spinach, and believe us, it's just not worth the fuss.
  • Try adding a handful of fresh dill -Β it changes the vibe, but it's equally delicious.
  • Cooking wild rice can be tricky, but in our experience the best ratio is 4 parts water to 1 part rice.
  • Make sure to drain your spinach really, really well. We like to do this by squeezing it in paper towels.
  • Toast the almonds! It's worth it.
Pairs Well With: