Recipe shared to the Lyme Listserv by Michael Whitman, originally shared by Sharon Pickett
We never tire of this recipe from long-ago Lyme resident Sharon Pickett —
MINTED WILD RICE SALAD
2/3 cup wild rice mix (Co-Op has it) When cooked and cooled, combine with
1-1/2 c chopped tomatoes, or halved cherry tomatoes
1 c chopped peppers, all colors
1/2 c chopped onion
2/3 c chopped raisins and other dried fruit
2/3 c chopped pecans
1/4 c minced mint leaves (+/- 25 leaves)
—> A lot of chopping, but that’s all there is to it.
Mix all with 1/3 c olive oil and 1/3 c lemon juice, then chill before serving. Keeps well in refrigerator. The Joy of Cooking always says, “Correct the seasoning.” That may help some, but I just add salt and pepper.
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