Wild Rice Salad

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Wild Rice Salad

Source: The Genesis Diet Cookbook

 

2 cups wild rice, soaked for 24 hours

4 cups water

1 large onion, chopped and sauteed

4 green onions with tops

2 cups small kernel sweet corn

1 can whole black olives (reserve some for garnish)

1/2 cup raw pecan halves (reserve some for garnish)

Seasoning Sauce (recipe follows)

 

Cook wild rice in water for two hours. Mix together all the

remaining

ingredients, adding the pecans just before serving. Stir in the

sauce

and garnish with olives and pecans (reserved). Serve at room

temperature or warmed.

 

Variations: use raw, slivered almonds instead of pecans; add water

chestnuts; place fresh kale in serving bowl and mound salad on top.

 

Seasoning Sauce

 

1 large onion, chopped

3 carrots, chopped

1 medium stalk broccoli, chopped

4 stalks celery, chopped

4 1/2 tsp.salt

1 small garlic clove, pressed, or 1/2 tsp. garlic powder

1/2 tsp. onion powder

4 1/2 cups water

5 black olives, blended finely with a little water

 

Put all ingredients in a large saucepan and heat to a boil. Then

simmer until vegetables are soft. Strain through a sieve, mashing

vegetables with fork while in sieve to get maximum flavor. Discard

mashed vegetables. Refrigerate and use within one week, or freeze in

pint containers.