Healthy Wild Rice Salad

Summer is right at our doorstep looking for a way in and how better to welcome it than by starting out the season with a delicious and healthy wild rice salad? Wild rice is remarkable. It lasts long, is high in fiber, a good choice of rice to reheat which makes it perfect for meal prepping for the week, just plain old healthy and so incredibly delicious! I love to mix and match when it comes to salads. Just throw in all the yummy ingredients I can get my food loving hands on. 😀

To the salad garden!

Time: 25 minutes

Igredients for 2 portions:

  • 250 gr wild rice
  • 8 cherry tomatoes
  • 2 eggs
  • 100 gr canned corn
  • 300 gr chicken breast (1 to 2 pieces of chicken breast)
  • 20 gr salted peanuts
  • 20 gr salted cashews
  • 20 gr pumpkin seeds
  • 20 gr sunflower seeds
  • 3 tbsp vinegar (I prefer baslamico cream with 3% acid)
  • 6 tbsp olive oil
  • Salt and pepper to taste

Utensils:

  • Teflon pot with lid and at least 1 litre capacity(or just any non stick pot will do)
  • Small pot for two eggs
  • Baking tray
  • Chopping board
  • Kitchen knife

ToDo:

Start by cooking your rice. Add your rice and 500 ml water into your teflon pot and wait until the water boils, then turn down the heat to the lowest heatlevel possible and cover with the lid. Cook the rice for about 20 minutes. Now preheat your oven to 220°C and lay out your baking tray with parchment paper. Lay out your chicken breasts on the tray and sprinkle them with a dash of salt and pepper. Put them in the oven and let them cook for about 20 minutes. Continue by cooking your eggs. Grab your small pot bring some water to a boil. Add your two eggs to the pot, turn down the heat to medium and cook the eggs for about 8 minutes. In the mean time while your pots and oven are cooking away, start preparing the rest. Cut your tomatoes into quarters and drain your corn. Once your rice is done, just spread them out on your plate or into your bowl, whatever suites your best. Then start laying out the rest of the ingredients. Use a fork to shred your chicken breasts and spread them out over your rice. Then add the corn and tomatoes as well. Peel the egg shell and cut the eggs into quarters and place them nicely together with your other ingredients. Now sprinkle your nuts and seeds over and your vinegar and oil as well and you have yourself a healthy summer salad! Don’t forget to season it all with some salt and pepper. Lecker smacker!

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