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Denver Rice Salad

Thursday, August 1st, 2013

Recently, while visiting friends in Denver, Colorado, I ordered a rice salad at a wonderful restaurant which was a blend of herbed rice with corn, onion, dried fruit and almonds.  While savoring every bite of this most excellent salad, I focused on each ingredient with the plan to recreate this tasty treat when I returned to my own kitchen…and within 24 hours of returning home, I created my version of the recipe.  While it is not quite the same as the original…it is still delicious!


Denver Rice Salad
serves 6


1 cup organic wild rice
1½ cups low sodium vegetable or chicken broth
¼ tsp fine sea salt
¼ tsp coarsely ground black pepper
¼ tsp dried thyme leaves
¼ tsp dried, crushed sage leaves
3 Tbsp white balsamic vinegar
1 Tbsp + 1 tsp olive oil
kernels from 1 ear of fresh corn
2 Tbsp diced red onion
2 Tbsp chopped fresh cilantro
¼ cup organic dried cherries (chopped to make 2 Tbsp)
¼ cup thinly sliced almonds, broken into small pieces


In a medium saucepan, bring broth, salt, pepper, thyme leaves and sage leaves to a boil. Add rice, stirring into broth mixture. When broth/rice mixture returns to a boil, cover the pan and reduce heat to simmer for approximately 20 minutes until the rice is tender and the broth is almost absorbed. Stir the corn kernels into the hot rice mixture in the pan, and then add the onion, cilantro, chopped dried cherries and almonds. Mix the white balsamic vinegar and the olive oil together in a small bowl, then toss the vinegar/oil with the rice mixture until blended.  Can be served warm, at room temperature or chilled.

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