This is a delicious whole grain salad - perfect for left overs for your lunch for the week.
Wild Rice Mushroom and Blueberry Salad
adapted from Wild Rice and Shiitake Salad in The Earthbound Cook by Myra Goodman 2010
1/2 C wild rice or TruRoots sprouted rice and Quinoa Blend
4 oz cremini mushrooms, sliced
2 stalks celery, chopped
1/2 C slivered almonds
1/3 C dried blueberries - use Terra Beata brand if you can get them - they have no oil and taste much better than the other brands I've tried. You could always use fresh blueberries if you want.
1/8 C chives, thinly sliced
salt and pepper to taste
2 Tbsp extra virgin olive oil
2 Tbsp blueberry infused balsamic (or 1 Tbsp blueberry juice/crushed blueberries and 1 Tbsp balsamic)
1/2 tsp sugar
1 small clove garlic, minced
1/8 tsp dried thyme
1/8 tsp salt
1. Cook rice or grain according to package instructions. Set aside to cool to room temperature.
2. Whisk together all dressing ingredients.
3. Heat a skillet over medium heat and cook the mushrooms until they sweat out all the liquid. Do not use oil.
3. Place remaining ingredients in large bowl with the rice and mushrooms, then pour in the dressing and stir to combine.