Wild Rice & Broccoli Salad with Pistachios

BY Sylvie Coulange
August 21, 2019

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Photography by Sylvie Coulange for Edible San Diego

Wild Rice & Broccoli Salad with Pistachios

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You can make your own pistachio dressing, a simple citrus vinaigrette, or just use your favorite bottled dressing. The key is to add a tart element to liven up this hearty vegan, gluten-free dish, which is flexible enough to be adapted to suit any taste.

Ingredients

Salt, to taste
1 small head broccoli, cut into small florets
2 cups wild rice, cooked
3 tablespoons lemon or pistachio dressing (homemade or store bought)
1 cup arugula
2 tablespoons fresh chopped parsley, or any fresh herb
⅓ cup roughly chopped pistachios

Instructions

Bring a large pot of salted water to a boil and add the broccoli florets; cook until tender, about 10 minutes. Drain and rinse under cold running water.
In a large bowl, add broccoli, cooked rice, dressing, arugula, parley, and pistachios. Mix gently to combine.
Taste and adjust seasonings to taste. Eat immediately or refrigerate until ready to serve.