Wild Rice Salad Recipe
5 ounces package of Wild Rice
2 ears of corn
4 tablespoons of chopped scallions
2 plum tomatoes chopped
1/2 lemon juiced
3 tablespoons of olive oil
salt and pepper to taste
Cook the Wild Rice according to the package instructions. Drain and set aside in the fridge to cool.
While the rice is cooking, grill two ears of corn (with a light coating of olive oil) and set aside to cool.
Chop the plum tomatoes and scallions. Add to a bowl with the cooked and cooled wild rice. Cut the kernels off the cobs and add corn to bowl. Add lemon juice, olive oil, salt and pepper and toss. Enjoy!