I really enjoyed developing this salad recipe; in fact, I loved it so much that I thought I would include the option of changing it yourself! Below, I included alternative ingredients and small substations to make this salad your own.
In general, the combination of rice and fonio is nice in terms of its nutty flavor and texture from the wild rice; however, they are also two very versatile grains and will complement any substitutions you decide to make.
Ingredients:
1 cup wild rice, cooked as directed on the package
1 cup fonio, cooked as directed on the package
2 celery stalks, diced
4 scallions, diced
1/2 cup raisins (optional)
1/2 cup sunflower seeds or pumpkin seeds
1 medium Granny Smith apple, diced or Red Fuji apple, diced
Dressing:
1/4 cup lemon juice
2 garlic cloves, chopped
1 tablespoon capers, minced
Salt and pepper
1 cup olive oil
Yields: serving for 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Method:
In a bowl mix all the salad ingredients.
Toss to combine.
Set aside while you prepare the dressing.
Place all the dressing ingredients in a jar and shake well.
Pour half of the dressing mixture over the salad. Mix to combine.
If the salad is too dry, add the remaining dressing.
Best served at room temperature garnished with lettuce if you wish.