Lifestyle Blogger, Lindsay Guentzel, helped get us inspired with some tasty recipes for your Mother’s Day brunch.
Jean’s Summer Salad
- 1 cup wild rice, cooked and cooled
- 1 cup slivered almonds, toasted
- 2 cups sugar snap peas, trimmed and cut in half
- 1 cucumber, diced
- 5 carrots, shredded
- 1 green pepper, seeded and chopped
- 1 red pepper, seeded and chopped
- 1 orange pepper, seeded and chopped
- 1 yellow pepper, seeded and chopped
- 1 cup craisins
- 1 bunch scallions, chopped
- 2 tbsp extra virgin olive oil
- salt and pepper
To cook the wild rice: Place 1 cup wild rice and two cups water in rice cooker. Add pinch of salt. Cook for 45 to 50 minutes, until rice is tender. Don’t have a rice cooker? Use a medium saucepan and cook it on your stove. 1 cup wild rice, 3 cups water and a pinch of salt — bring to a boil, cover and lower heat to a simmer. The rice will take 45 to 60 minutes to cook.
While the wild rice is cooking, get the toasted almonds started. Using a small skillet, toast the slivered almonds over low to medium heat, stirring occasionally. The key to perfect toasted almonds? They should be golden brown and your kitchen should smell rich and toasty!
With the wild rice and the toasted almonds started, clean and cut all of your vegetables and place them in a large bowl. Add the Craisins and scallions.
Once your almonds are golden brown, remove them from heat to cool. Same goes for your wild rice — you want all of your cooked items to be cool before you add them to the salad bowl or some of your raw veggies will cook from the heat. Usually ends up a soggy mess. No good. After the wild rice and almonds have cooled, add them to your large bowl. Add salt and pepper to taste and drizzle olive oil over top. Mix well, cover and put it in the fridge until it is ready to enjoy. Giving it some time to marinate lets the flavors develop better — especially the scallions!
Click here for more recipes on Lindsay’s website.