Saweet Pecan and Wild Rice Salad
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Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups of salad, or 4-6 servings
 
Black beans, pecans, anise and wild rice tossed in a sweet teriyaki sauce.
Ingredients
  • ½ cup wild rice
  • ½ cup brown basmati rice
  • 2¼ cup water
  • 2 tablespoon soy sauce – I used Braggs soy sauce [gluten free]
  • 1 tablespoon agave or raw unpasteurized honey
  • 1 tablespoon sunflower oil
  • 1 teaspoon fresh ginger, grated
  • 2 teaspoon arrowroot powder *see note
  • ½ cup black beans
  • ½ cup red pepper, diced
  • ½ cup yellow pepper, diced
  • ¼ cup pecans, chopped
  • 3 tablespoon currants
  • 3 green onions, diced
  • ½ cup fresh parsley, chopped
  • ¼ teaspoon anise seed
  • himalayan rock salt + fresh pepper, to taste
Instructions
  1. To make the rice: place wild rice, basmati, and water in a medium saucepan or rice cooker. Cover and bring to a boil. Once boiling, reduce to simmer and allow to cook for 30-45 minutes, or until water is gone and rice is al dente. Remove cover, transfer to a large bowl and allow to cool for 1 hour.
  2. To make the sauce: combine soy sauce, agave/honey, oil, ginger, and arrowroot in a small bowl. Stir to combine and set aside.
  3. Bringing it all together: place remaining veggies, nuts, and spices in a large bowl. Add rice and sauce to the mix and stir to coat.
Notes
Arrowroot powder can be substituted with 1 teaspoon of potato starch or corn starch
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/05/saweet-pecan-and-wild-rice-salad-mcpusher/