Wild Rice Salad Recipe
Wild rice has a rich, robust flavor and is often used in stuffing, soups and salads. Actually an aquatic grass seed, rather than a grain, it is native to the North American continent. Wild rice is high in protein, B vitamins, and minerals. This dish adds color to a festive meal.

Place in a pot on the stove:
    1 cup wild rice, rinsed
    4 cups fresh water

Bring to a boil. Reduce heat to low and simmer until tender, about 1 hour. Drain water, and set rice aside.

Meanwhile sauté in a pan for 10 minutes:
    2 tablespoons olive oil
    1 zucchini, cut into quarter rounds
    1 red bell pepper, minced (about 1 cup)
Set aside.

Mix in a bowl:
    1/4 cup olive oil
    2 tablespoons fresh lemon juice
    1/4 cup fresh chives, chopped
    1/4 cup fresh Italian parsley leaves, minced
    2 teaspoons dried oregano
    1/8 teaspoon dried red chili pepper
    1 teaspoon grated lemon peel

Place cooked wild rice in a large bowl, and add to it the sautéed vegetables and the dressing.

Season with:
    1 teaspoon salt, or to taste
    1/4 teaspoon black pepper, or to taste

Cooking tip:
Soaking the rice for 4-8 hours will reduce cooking time to 30 minutes.

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