Wild Rice, Tomato and Arugula Balsamic Salad

Edit

Servings: 4 Prep: 15 min Cook: 35 min Low Carb Pescetarian Vegan Vegetarian Homestyle Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Roasted Red Peppers, Roasted Almonds, Crushed Red Pepper Flakes, Sea Salt

Ingredients

1 cup wild rice

4 cups water

6 ounces roasted red peppers ⚠

¼ cup roasted almonds ⚠

5 ounces cherry tomatoes

2 cups arugula

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

½ teaspoon crushed red pepper flakes ⚠

sea salt, to taste ⚠

ground black pepper, to taste

1. Bring rice and water to a boil in a pot over high heat.

2. Reduce to a simmer, cover, and let cook 45 minutes, or until rice is fluffy and water has been absorbed. Once cooked, place in a large bowl.

3. While the rice is cooking, drain and chop roasted red peppers. Chop almonds. Halve cherry tomatoes.

4. Add the peppers, almonds, tomatoes, and arugula to the bowl with the rice. Drizzle with vinegar and oil.

5. Add chili flakes and season to taste with salt and pepper. Mix until well combined before serving.

Per serving incomplete

2835

Cal

32g

Carbs

316g

Fat

Protein

Carbs 4%

Fat 95%

Protein 1%