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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Garlicy Wild Rice, Butter Bean and Roasted Carrot Salad Recipe

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This recipe for Garlicy Wild Rice, Butter Bean and Roasted Carrot Salad is from The Lerner Family Cookbook Project 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup wild rice (dry)
2 15 oz cans of Butter Beans (Cannelloni, great northern, or any white beans work too)
8-10 medium carrots
1/2 red onion (diced in thin slices)
6 cloves garlic (minced)
Olive oil
1 bunch fresh dill (remove thick stems and chop)
Sea salt
Black pepper

Sauce ingredients
2 Tbsp mustard
2 Tbsp maple syrup
4 Tbsp apple cider vinegar
1/3 cup Olive Oil
Directions:
Directions:
Rinse wild rice in strainer. Cook rice according to package directions (usually wild rice is 4 cups water to 1 cup rice & takes much longer than regular rice to cook, about 45-60 minutes). Boil water over high heat. Add rice and reduce heat to simmer.

While rice is cooking, preheat oven to 400ºF. Wash carrots and cut them on the diagonal into coins. Spread them out on a large baking sheet and cover with the minced garlic, sea salt, and a generous amount of olive oil. Roast for about 20 minutes, but take them out and mix them once or twice during that time. Cook until they are roasted & delicious but don't let them get mushy. When finished, set them aside to cool a bit.

When rice is almost finished, add both cans of beans for the last few minutes just to warm them up. (If rice is done but there is still water in the pot, pour off extra water).

Make dressing by mixing all ingredients together and whisking. Set aside

Combine rice & bean mixture, carrots (make sure to scrape in all of the delicious olive oil and garlic into rice), thinly sliced chopped red onion, and chopped dill. Wait until right before serving to pour dressing over the top and serve. Serve warm but not hot.
Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This dish is a holiday favorite. Great as a vegetarian option or to accompany almost anything.

 

 

 

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