North Dakota Rice Salad

Ingredients

In this adaptation of the original Italian Insalata di riso novarese, we have incorporated local ingredients and flavors from North Dakota. The use of wild rice, a staple in the region, adds a nutty flavor and a chewy texture to the salad. Additionally, we have included sweet corn, a popular crop in North Dakota, to enhance the sweetness and freshness of the dish. We alse have the original recipe for Insalata di riso novarese, so you can check it out.

• 1 cup (185g) wild rice 1 cup (185g) wild rice
• 1 cup (185g) long-grain white rice 1 cup (185g) long-grain white rice
• 1 cup (150g) sweet corn kernels 1 cup (150g) sweet corn kernels
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons (30ml) apple cider vinegar 2 tablespoons (30ml) apple cider vinegar
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Cook the wild rice and white rice separately according to package instructions. Drain and let cool.
2. 2.
   In a large bowl, combine the cooked wild rice, white rice, sweet corn, diced bell peppers, and cherry tomatoes.
3. 3.
   In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, dried oregano, salt, and pepper.
4. 4.
   Pour the dressing over the rice and vegetable mixture. Toss gently to coat all the ingredients evenly.
5. 5.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
6. 6.
   Before serving, garnish with fresh parsley. Serve chilled.

Treat your ingredients with care...

• Wild rice — Make sure to rinse the wild rice thoroughly before cooking to remove any debris. Cook it separately from the white rice as it requires a longer cooking time.
• Bell peppers — For a smoky flavor, you can roast the bell peppers before dicing them. Simply place them under a broiler until the skin is charred, then let them cool before peeling and dicing.

Tips & Tricks

• To add some extra protein, you can toss in some cooked and cooled chickpeas or grilled chicken.
• For a spicier kick, add a pinch of red pepper flakes to the dressing.
• Feel free to customize the salad by adding other vegetables such as cucumber or avocado.
• Make a larger batch of the dressing and keep it refrigerated for future use in other salads or as a marinade.
• This salad tastes even better the next day, so it's a great option for meal prep.

Serving advice

Serve the North Dakota Rice Salad chilled as a main course for a light lunch or dinner. It can also be served as a side dish alongside grilled meats or fish. Garnish with fresh parsley for an added touch of freshness.

Presentation advice

To make the salad visually appealing, arrange it on a large platter or individual plates. Sprinkle some additional fresh herbs on top for a pop of color. Serve with a lemon wedge on the side for squeezing over the salad before eating.