This salad makes a great side dish. It’s also wonderful on a bed of lettuce with your favorite dressing, or even rolled up in a wrap. Plus, it’s very easy to make. Go wild with this salad!
Stinging nettle is like the wonder food. It’s so jam packed with nutrients and its effects on the body are numerous. As far as food goes, nettle contains minerals, vitamins, and phytonutrients that we don’t usually get out of our everyday food. This is top shelf stuff! It’s great for hair, nails, teeth, and bones. It also has an affinity for the kidneys and urinary tract.
Parsley is an other herb that strengthens the kidneys. It’s high in iron, folic acid, Vitamins K, C, A. Over the years I’ve really come to enjoy cooking with parsley. I add it to every soup, and add fresh parsley to salads or stirred into rice.
Here is a wild herb that you can find all year round, even in winter! Chickweed helps with the absorption of nutrients. It contains calcium, magnesium, potassium, phosphorous. And one of the more interesting things about chickweed is its ability to help shed fat in the body.
Peppermint is always a nice surprise in a dish. I feel like it’s not often thought of as a food but, rather more as a drink. I enjoy finding ways to add peppermint to dishes. In addition to the pleasing flavor, it is a also a good digestive agent.
It’s Spring! It’s the season of beautiful purple flowers and heart shaped leaves. Violets have a wonderful sweet flavor. I think it is excellent both dried and fresh. It is a wonderful tea and amazing food. It is rich in Vitamin C & beta-carotenes. Violets are used to reduce blood pressure and strengthen blood vessels. It also works wonders on respiratory function.
Extra Wild Rice with Chickweed, Nettle, and Violets
This recipe can be used with fresh green ingredients as well. Except for the nettle. It is best dried or sautéed before eating as these processes remove the stinging sensations.
- 3 cups cooked wild rice
- 1 Tablespoon butter
- 2 Tablespoon sesame seeds
- ½ cup almond slivers
- ¼ cup dried parsley
- ¼ cup dried chickweed
- ¼ cup dried stinging nettle
- 1/4 cup dried violets
- ½ cup dried cranberries
- 2 tablespoons fresh peppermint
- 2 scallions
- 2 tablespoons oil
- 1 tablespoon hawthorn vinegar or ACV
- Salt & Pepper to taste
- Prepare your rice so that your yield is about 3 cups worth of cooked rice. Typically, this is 1 cup of dried rice. Set aside and allow to cool.
- Melt the butter in a skillet. Add sesame seeds and almonds to toast them slightly. Stir to prevent burning. Once toasted remove from hot stove and allow to cool slightly. Add to the cooked wild rice.
- Add the parsley, chickweed, nettle, violets, scallions, peppermint, cranberries, oil, vinegar, salt & pepper. Mix well to combine.
- Enjoy the dish right way or keep in refrigerator for up to 3 days.
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