Tomatoes, basil, caramelized onions, white beans, and bacon combine to make this wild rice salad extra delicious!
Rice…such a staple in the gluten free diet. It’s perfect in soups, perfect for side dishes, and just delicious as a salad, too.
The caramelized onions and bacon give this wild rice salad a rich and savory flavor, and the tomatoes and basil add a nice pop of color and freshness. White beans add protein, and this colorful salad is finished off with a balsamic vinaigrette.
This salad is wonderful when it’s warm and freshly mixed together, but it also works really well as a cold salad, too. Make this as a side dish at dinnertime, then enjoy the leftovers as lunch the next day!
- 1 cup wild rice blend
- 1 teaspoon extra virgin olive oil
- 2 medium red onions, sliced thin
- 2 Tablespoons extra virgin olive oil
- 6 slices nitrate-free bacon, cooked and crumbled
- one 15 ounce can navy beans, rinsed and drained
- 1 cup grape tomatoes, sliced
- one .66 ounce package fresh basil (about ⅛ cup torn leaves)
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- 2 garlic cloves, minced
- ½ Tablespoon sugar
- ¾ teaspoon sea salt
- ¼ teaspoon pepper
- Make the rice: Place one cup of wild rice blend, 2 cups water, and 1 teaspoon olive oil in a pot with a lid. Bring to a boil, then reduce heat to low and cook for about 45 minutes, until all water is absorbed and rice is tender. Fluff with a fork.
- While the rice cooks, caramelize the onions: place the sliced red onions and the 2 tablespoons olive oil in a skillet and heat over medium heat. Cook, stirring often, until the onions are brown and soft, for about 45-60 minutes.
- In a small bowl, whisk together the 3 tablespoons extra virgin olive oil, balsamic vinegar, minced garlic, sugar, sea salt, and pepper. Set aside.
- Make the salad: In a large bowl, place the wild rice blend, caramelized onions, crumbled bacon, navy beans, grape tomatoes, and basil. Mix together.
- Drizzle the dressing over the salad, then stir to coat. If you are not serving the salad immediately, keep the salad and the dressing separate until you are ready to serve.
What’s your favorite way to enjoy rice?