This recipe is so versatile. You can add just about any veggies to it, as well as cubed cheese. Check out the variation ideas listed after the main recipe.
For the dressing:
1 lemon, juiced
1 garlic clove, grated on a microplane or smashed with your knife
1 bunch green onions, finely sliced, white and green parts
2 Tbsp or so of rice vinegar
1/4 - 1/2c olive oil
pinch of sugar
salt and pepper to taste
For the salad:
1 or 2 boxes Wild Rice - make sure the seasoning packet is separate since you don't want the spices
1 pt cherry tomatoes - halved
1 small bunch parsley - finely chopped
4 oz crumbled feta cheese
Cook the rice according to the directions, omitting the seasoning packet. Once cooked, pour the rice onto a cookie sheet and spread it out so it can cool slightly. Whisk the dressing ingredients in a large bowl. If you like a thick dressing, use more olive oil. Taste, season accordingly, then mix in the herbs, tomatoes and cheese. Once the rice has cooled some, add to the marinating tomatoes and stir to combine. Chill for several hours before serving so the rice can absorb the dressing.
Variations:
Italian - Add 20 basil leaves thinly sliced and replace the feta cheese with fresh mozzarella pieces. Or, use pesto thinned with the lemon juice and rice vinegar instead of the dressing above.
Super Greek - Add fresh oregano and/or marjoram along with the parsley. Add sliced pitted kalamata olives and chopped cucumber.
Mexican - Use fresh cilantro instead of parsley, omit feta and use either cotija, queso blanco or queso fresco. Add in some drained and rinsed black beans if you like. I also add some chopped pickled jalapenos!
