Rice Salad

Ingredients

• Wild rice

  Raw

  1 cup or 160g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Coriander seed

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Tomatoes

  Red, ripe, raw, year round average

  4 Italian tomato or 248g

• Onions

  Raw

  ¼ medium or 28g

• Pumpkin and squash seed kernels

  Seeds, dried

  1 oz or 28g

• Raisins

  Seedless

  ¼ cup, packed or 41g

• Apricots, dried

  Sulfured, uncooked

  ⅓ cup, halves or 43g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Basil

  Fresh

  15 leaf, whole or 8g

• Spearmint

  Fresh

  3 tbsp or 17g

• Parsley

  Raw

  4 tbsp or 15g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Red wine vinegar

  2 tsp or 10g

• Honey

  3 tsp or 21g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook the wild rice with turmeric, coriander, and cumin according to package instructions. Allow it to cool, then transfer to a large bowl.
2. Dice the tomatoes and onion. Add them to the rice along with the pumpkin seeds, raisins, apricots, scallions, basil, spearmint, and parsley.
3. Prepare the dressing by whisking together the minced garlic, olive oil, red wine vinegar, honey, and lemon juice. Drizzle over the rice mixture.
4. Season with salt and pepper to taste, then serve.