there comes a time each summer, when i’ve eaten one too many ice cream cones and had one too many drinks and i just start to feel like a giant blob of unhealthy. such was the case during the week leading up to labor day, when i told myself, after a weekend of somewhat-controlled debauchery on the jersey shore, that i was going to “eat clean” for a week.
that didn’t last. i mean, i tried, really, i did. and i definitely ate healthier, but if there’s one thing i learned about myself, it’s that putting restrictions like “eat clean all week” on myself just make me want pasta even more. whereas, when i just tell myself i’m actively going to try and eat healthily, and swap my ice cream cones for berries, i’m somewhat able to do so.
anyway, during my “eat clean” week, i stumbled across this recipe from the QUEEN of eating clean. seriously, this woman is perfectly happy to eat a giant bowl of vegetables for dinner and call it a day. i mean, i wish i was that sort of human, but i’m just not.
i adapated sarah’s recipe to fit my own tastes, and to make it work-lunch worthy, i served it over arugula, which beefed it up a little (and added some greens, which are always healthy, right?!). it’s delicious. trust me, you want to make this.
what you’ll need:
- 1 1/2 cups wild rice mix
- 1-2 ripe peaches, sliced
- 1/3 cup mint, chopped (plus more for garnish)
- 1 small shallot, minced
- 1 clove of garlic, minced
- juice of one large orange
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon red wine vinegar
- pink himalayan salt or sea salt
what you’ll do
- cook rice according to package directions. generally speaking, rice is a 2:1 water to rice ratio, with a bit of butter or oil thrown in.
- stick your rice in the fridge to cool. meanwhile, mince your garlic and shallot, and juice your orange.
- mix the shallot, garlic, OJ, EVOO, red wine vinegar and a little bit of salt (i used sea salt) into the bowl. stick your fork in and taste it. add more salt (or a little pepper, i did) if you’d like.
- slice your peaches and roughly chop your mint.
- in a large bowl, combine rice, peaches, and mint. add dressing and mix well, then stick in the fridge for at least 30 minutes to let the flavors really seep in. i left mine in there overnight, since i was bringing it to work the next day.
- when you’re ready to serve, fill a plate with a hearty serving of arugula (spinach or mixed greens would also work nicely here), and top with rice salad. sprinkle with some fresh mint and a little bit of salt and pepper, then toss to combine.
et voila! a healthy, pretty salad that will make everyone else at the office jealous.