Gluten Free · One-Pot · Quick Weeknight Recipes · Salad

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Wild Rice Salad
Wild Rice Salad

Still on #babywatch here but using that to my advantage to get back to blogging since I’m still feeling pretty good.  I know for most people the second trimester is THE trimester but I’m still saying that the third is the best – even though I’m at the point where I want to meet the little one.   Last weekend my mom and sister came up and we stocked our freezer full of delicious vegetarian treats, some that have been featured here, a few from my SRC blog last week, and some other random ones from the internet.  The random ones I plan to feature here as we make them as I was able to test the changes I made, we just made them!  Some of them I’m not worried about,  such as switching in vegetable stock for chicken or doubling beans/vegetables in place of ground meat, while the ones involving switching chicken for tofu could be a bit more interesting.  Enough about that, time for today’s recipe.

This recipe is about as easy as it gets – and since it can be served hot or cold it can be on the table in under 30 minutes!  Thanks to the warm fall a few of the local markets are still selling cherry and plum tomatoes, so I took advantage and grabbed a pint of some yellow cherries.  From there, dinner created itself!

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I served this naked but to stretch it even further, and to give it a bigger nutritional boost, serve over some massaged kale or baby spinach.  Make sure to add extra oil if there happen to be leftovers, otherwise the rice will dry out and start to clump.   However I doubt there will be any leftovers as this dish is FANTASTIC!  I kept my cold the next day while Joe warmed his up in order to melt the cheese – but there is no right or wrong way to enjoy this dish.