This is an easy and perfect lunch bowl for me. Mineral rich wild rice with fresh vegetables and walnuts tossed with cleansing parsley and drizzled with a citrusy/mustardy dressing. Recipes this simple make ideal lunches for me – I am able to add in a lot of nutrients without feeling fatigued after eating and it feels so good to eat this way. You have the option of adding additional plant or animal protein if desired, sometimes I top with a few pieces of crisp tempeh bacon or organic chicken breast when I need a bit more substance.
Ingredients:
1 1⁄2 cups cooked long grain wild rice, cooled
1 1⁄2 cups cooked wild rice, cooled
2 ribs celery, finely diced
4 radishes, thinly sliced
1 cup organic corn, fresh cut off cob
4 cups baby kale
3⁄4 cup dried blueberries
1⁄2 cup walnuts, toasted and chopped
1⁄2 bunch parsley, chopped
Salt and freshly ground black pepper, to taste
Dressing:
3 T. brown rice vinegar
1 T. Dijon mustard
1 T. parsley
juice of 1 lime
pinch sea salt
1/3 cup extra virgin olive oil
Directions:
In mixing bowl, combine rice, celery, radishes, corn, kale, wild blueberries , and walnuts.
In a blender, combine the dressing ingredients.
Add the dressing to rice and vegetable mixture and gently toss to combine.
Add parsley and season to taste with salt and pepper.
