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Wild Rice Salad with Corn, Peas and Blueberries

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Prep Time 10 minutes
rice cooking time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 2

Ingredients
  

  • 2 cups brown & wild rice mix cooked
  • 1 1/2 cups sugar snap peas cooked
  • 2-3 ears corn cooked*
  • 1 cup blueberries
  • 1/2 English cucumber cut in thin slices
  • pinch of sugar about 1-2 tsps
  • light vinaigrette to taste like lemon, herb or blueberry**
  • salt & pepper

Instructions
 

  • Combine rice with vegetables and blueberries. Season and add dressing to taste. Will keep for several days in refrigerator. Bring to room temperature before serving for best flavor.
  • *cook corn in the microwave for 4 minutes per ear, in husk or in oven at 350-400 for 1 hour in husk. cut base of ears off and the husk will easily peel off. Stand cobs upright on towel to cut kernels off cobs
  • **instead of vinaigrette, juice and zest 1 lemon, toss it into salad and add a drizzle of olive oil, salt & pepper to taste
Keyword rice side dish, wild rice, wild rice salad with corn, peas and blueberries