Wild Rice Salad and Carrot Trout Sliders

This wild rice salad is completely interchangeable based on what you have in your ingredient arsenal. Forever on our summer meal accompaniment rotation, it is nourishing, fresh and sublime.

Wild Rice Salad

Ingredient Guidelines

• 1 cup dry wild rice (using 4:1 water:rice ratio, salt and oil). Cook over high heat until boiling, then reduce and let simmer for 25 minutes. Once time has elapsed, remove from heat and cover for an additional 15-30 minutes.

  

  Note: 1 cup of dry wild rice will yield 4 cups of cooked rice. Save half for another meal or make a giant batch - ideal for feeding a big crowd!

• 2 cups, cooked wild rice

Finely dice:

• 2 Fruits: Plums, Peaches, Apples, Dried Cranberry are some we’ve used. (1/2 cup each)

• 2-3 Vegetables: Celery, Yellow or Red Peppers, Broccoli, Red Onion, Olives, Cherry Tomato, Fresh Corn, Cucumber - there truly are no wrong answers. (1.5 cups total)

• Herbs: As many or as little as you want. Green Onion, Basil, Dill, Chive, Parsley (1/4 cup)

• Crunchy sweet topping: Candied walnuts or pecans are dynamite on this salad. (1/4 cup)

• Vinaigrettes: Think Dijon, Lemon, Greek Style Vinaigrette. (1/4-1/2 cup)

  

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Trout and Carrot Sliders with Curry Mayo

Trout gets a bad rap but it’s an excellent low-cost fish to mix up your meal plan rotation. My trout and carrot patty’s took very little time, and the grated carrot helped me stretch the batch from two filets to make even more!

Ingredients

• 2 raw trout filets, skinned and finely diced (you can also use: crab sticks, salmon, most white fish and shrimp)

  

• 1, large grated carrot

• 1/4 cup, panko

• 1.5 tbsp, mayonnaise

• 1 tsp, honey mustard

• 1/2 teaspoon, old bay or seasoning salt

• 1 tsp, curry powder

• 1/2 teaspoon, chipotle or liquid smoke (optional)

• Pinch of salt

• Black pepper

• Fresh herbs (optional)

• 1 tsp oil + more for cooking

  Curry Mayonnaise

• 1.5 tbsp, mayonnaise

• 1 tsp, curry powder

• 1 tsp, sugar

• Pinch, salt and pepper

• Juice, half a lemon

Instructions

Mix the ingredients in a large bowl, cover and let sit in the fridge for 30 minutes - this allows the mixture to set and hold its shape while cooking.

Make 6-8 small patties with your mixture.

Preheat a skillet to medium-high heat, add a small amount of oil and cook your patties, adding a few dashes of water to steam slightly and accelerate the cooking time.

Once they have browned on one side (3-4 minutes), flip them over for another 3 minutes of cooking.

Mix your mayonnaise, add to a bun with some lettuce, tomato and red onion - and you have an easy feast or a perfect leftover meal to serve alongside rice or grains.

Bonne Bouffe!