Description
A vibrant holiday side dish featuring tender green beans, hearty wild rice, and a tangy dill vinaigrette. Simple, nutritious, and perfect for festive gatherings, this plant-based salad is easy to prepare and sure to delight!
Ingredients
Scale
- 1 pound of green beans (this equals about 2 1/2 cups cooked)
- 1/2 cup of wild rice
- 1 tbsp dill fresh or 1 tsp dried
- 3 tbsp olive oil
- 1 tsp lemon juice or apple cider vinegar (can add more “acid” for tangy sauce)
- 1/2 tsp dijon mustard
- 1 small clove garlic (optional – can also use roasted garlic)
- salt to taste
- toasted almonds
Instructions
Instructions
- Rinse the rice. Bring 1 1/4 cups of water to boil. Add rice, cover, and simmer until done, about 45-50 min. Can be done in slow cooker. If you are cooking this in advance, you can make extra to use in soups.
- Fill a pot with water about 2 inches deep. Add steamer insert. Cover with a lid and bring to a boil on high heat. Add green beans. Once boiling, turn down to simmer and keep an eye on the water level. It may need a refill. Usually done in about 10–12 minutes, depending on how you like your green beans. Sample along the way (be sure to let it cool off a a bit before tasting).
- Blend olive oil, lemon juice, salt, garlic, dill and dijon mustard.
- Combine rice and green beans and add vinaigrette just before serving.
- Add toasted almonds at the end.
Notes
This dish can be served hot or at room temperature.
You can add cranberries or dried fruit for extra flavor.
Adjust the vinaigrette to your preference.